Panir Sefid video by Cooking with Yousef
Panir Sefid, which translates to “white cheese” in Persian, is a traditional Iranian cheese with a texture and flavor profile very similar to Greek Feta. Made primarily from sheep’s or goat’s milk — or a combination of both — it is a soft, crumbly, brined cheese with a tangy, salty taste and a creamy yet firm consistency. It is a staple of the Iranian breakfast table, typically served alongside fresh herbs (sabzi), walnuts, honey, and flatbreads like lavash or sangak. Like Feta, it is aged and stored in brine, which gives it its characteristic saltiness and helps preserve it. Panir Sefid is deeply embedded in Persian culinary culture and can also be found crumbled into salads, stuffed into pastries, or enjoyed as a simple snack throughout the day.
Ingredients:
• 2 liters milk.
• 2 to 3 tablespoons lemon juice or vinegar.
• Salt, to taste.
• Optional: a little yogurt or cream for a softer texture, if desired.
Method:
1. Pour the milk into a pot and heat it until it is hot and just starting to simmer.
2. Add the lemon juice or vinegar slowly while stirring gently.
3. Keep stirring until the milk separates into curds and whey.
4. Turn off the heat and let it sit for a few minutes.
5. Strain the curds through a cheesecloth or fine strainer.
6. Rinse lightly if you want a milder flavor, then add salt.
7. Wrap and press the cheese for a firmer panir, or leave it softer for a more spreadable texture.
8. Chill before serving.
