Whole fresh milk
Juice of 2 green limes
- 1 teaspoon
- 2 teaspoons
Panir is a delicious traditional Iranian cheese made from whole milk. Salty and fragrant, it is eaten with fresh herbs and bread. Iranians consume it for breakfast, lunch and dinner. You can also eat the Panir as an accompaniment to a picnic, with lavash bread for example. It tastes between mozzarella and Feta and has a texture similar to that of Tofu.
Traditionally, panir is flavored with fresh thyme. But you can also flavor it with cumin seeds, fresh mint, or black cumin seeds. Of course, you can add the spices or herbs of your choice. This Iranian cheese is very popular in Persian countries.
The origin of Panir
The true origin of panir remains to be debated. This recipe could have Iranian, Indian, Portuguese, Afghan or Bengali origins. According to one theory, she is from Iran. This Iranian cheese has in particular been molded and developed in order to meet local tastes.
Ingredients and their usefulness
Whole cow’s milk is the basic ingredient in cheese. Since it is fatter, this type of milk will give you a better texture. Whole yogurt will make the panir creamier. The fleur de sel for the recipe. It ensures rapid dissolution to quickly penetrate into the mixture. Thus, the fleur de sel will enhance the taste of your Iranian cheese, without masking it. Lime juice to curdle the milk. The result will be permeable, compact, and softer. Thyme, which is a delicious natural aroma, will add flavor.
The material used for the recipe
In order to prepare the fresh thyme panir, you will need:
- A large saucepan.
- A whip.
- A towel.
- A salad bowl.
- One or 2 fairly heavy objects (a plate and a bowl filled with water, for example).
Bring the milk to a boil in a large saucepan. During this time, squeeze the two limes and add the fleur de sel to the lemon juice.
Add the yogurt. Stir and cook over low heat for 1 min until the milk is well curdled.
Pour the mixture of curd, yogurt and thyme in a fine cloth over a bowl to collect the whey. Leave to drain for a few minutes. Close and lightly squeeze the tea towel to release some of the whey.
Carefully fold the tea towel and put a weight on it for about 30 minutes. Open, turn the cheese, fold the tea towel again and put the weight back on for 30 minutes.
The cheese is ready. Arrange in a dish or bowl, pour the cooled whey with the cheese and keep it cool for up to 8 days. Serve with good fresh bread and a drizzle of olive oil.