PANIR Fresh, Soft Curd Cheese This is similar to what we call Farmer or Pot Cheese. It is especially delicious when made fresh at home. 1 qt whole Milk 1 1/2 Tbls fresh-squeezed Lemon OR Lime juice (strained)      OR 1 cup Whey remaining from a previous batch of Panir 2 qt saucepan (heavy bottom for even heating) stirring spoon colander cheesecloth large bowl 1. Pour milk into saucepan. Set over high heat.      Continually stirring, bring to a full, foaming boil. 2. Reduce heat to low, drizzle Lemon OR Lime juice into milk,           while stirring very slowly in one direction.      (If all the curds have formed and the whey is clear yellow           before you have finished adding all of the juice,           stop adding juice. It will toughen the cheese.      Keep stirring gently. After 10 - 15 seconds, remove from heat. 3. Off heat, continue stirring very slowly in one direction.      Large lumps of soft curd will form.      (If they have not formed within one minute,           place pan back on heat momentarily)      (If curds have formed, but the whey is still milky,           you may need to add a little more juice.) 4.  When all of the curds have formed and the whey is clear yellow      set aside, off heat, covered for 10 minutes 5. The curds will settle. It is now ready to drain.      Rinse 4 layers of cheesecloth, wring out.      Line the colander with cheesecloth and place over large bowl. 6. Slowly and gently, pour the curds and whey through the cheesecloth.      Do not pour from a great height so as not to disturb the curds.      (Some people use a slotted spoon to transfer most of the curds,           then pour the remainder so as not to disturb the curds.)      Set aside whey for another use or discard. 7. Gather the corners of the cheesecloth, lift and twist.      Hold this "bag" under lukewarm, running water for about 10 seconds,           gently twisting to squeeze out excess whey. 8. Tie the cheesecloth bag to hang over the bowl.           (for example, tie it to a kitchen cabinet door handle)      Allow to drain about 3 hours. 9. When draining is complete, the cheese may be used at once,      OR remove cheesecloth, wrap cheese first in a paper towel           then wrap in plastic wrap           or place into zip-lock bag or plastic container.      Store in the refrigerator for up to 4 days.