You can use either goat or cow milk for this cheese. You can use as much milk as you'd like. You can use 1 gallon, or two gallons, or three gallons. It just depends on how much milk you have, and how big your pot is. Don't use an aluminum pot.
Over direct heat, warm the milk to 183°- 185° (not any higher), and maintain that temperature for 10 minutes. Stir it often to keep it from scorching. If it does scorch, use a stainless steel scrubby to clean your pot later.
With the milk still on the heat, while stirring, add about 1/4 Cup of white vinegar per gallon of milk. I find the taste is better with white vinegar than cider vinegar. To be honest, I don't even measure the vinegar, I just pour in a glug, stir, look, pour in a glug, stir, etc. until the curd separates. The separation should happen right away. When the curd separates cleanly from the whey (it will look like very fine, white particles floating in the greenish whey & stuck to your whisk tines), pour it into a cheesecloth lined colander. I put the colander over another pot, to save the whey for later use. Use real cheesemaking cheesecloth here, not the stuff you can buy at the grocery store.
Tie the corners of the cloth together and hang the bag to drain for a few hours. The longer it drains the dryer the panir will be. Refrigerate your cheese after it has drained. It will keep for a couple of weeks.Now that you have this rubbery ball of cheese, what do you do with it? Panir is like tofu: it will take on the flavor of the food it is cooked with. Just cut it into bite-sized cubes and throw it into chili or spaghetti. You can cook the noodles in the leftover whey. You can marinade the Panir and throw it on top of salads or use it in stir-fry. Panir is really in its element when used in curry. Serve the curry over rice cooked with whey instead of water and add a handful of raisins and a clove to the rice as well, to make it really authentic.
Excerpt from the Fias Co Farm website
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