It has a very mild taste and you can easily add herbs or spices to change up the flavor any way you like.
This is a really easy recipe. I used it years ago when we had our own goats (story for a different day). I obtained the recipe from a book called Udderly Simple Dairy Foods by Diane Dondero.
Panir Cheese (Gluten Free)
1 Gallon of Milk (Whole Milk that has been pasturized still works)
3/4 C Lemon Juice or Vinegar
1/2 tsp salt
Pour the milk in a large pan. Place on MedHigh. Just watch so you don't scorch.
Bring to 185 to 190 degrees.
Add between 1/2 and 3/4 cup lemon or vinegar. I start with 1/2 cup, if it doesn't seem to be getting enough curds, I add a little more. A like lemon but if I'm out of lemon I'll use vinegar. When using the vinegar you might be able to taste it a little when done. That's why I like lemon better.
Stir until curds form. Remove from heat. Add the salt.
The best way to strain is to lay cheesecloth (sold near canning supplies) across a strainer. I did not have any when making this batch so I placed a small strainer inside a big one (to hold the smaller one up). Then I poured. Another option is to use a slotted spoon and scoop most of the curds into a strainer. Then pour the leftover whey through to get the last of the curds.
This is a very mild cheese. You can eat it plain. Add some herbs and spices for some variety. You can replace the cottage cheese in a recipe with this. I froze some and plan on using it the next time I make lasagna.
An added bonus. It's gluten free which in this house makes life easier since I have two children allergic to gluten.