Buttermilk-Set Soft Paneer with Honeyed Pear Toast

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a thermometer in hot soapy water, then line the colander with a clean, damp double layer of cheesecloth set over a bowl.
2. In a measuring cup, stir the cider vinegar into the buttermilk to make the curdling mix; set it aside.
3. Pour the skim milk and the 2% milk into the pot and heat over medium, stirring often so they don't scorch, until steaming and about 190°F (88°C), 15 to 20 minutes.
4. Turn off the heat and slowly pour in the curdling mix while stirring gently; the milk separates into small, tender white curds floating in clear, pale yellow-green whey. If the whey still looks milky, stir gently off the heat a minute longer.
5. Let the pot rest off the heat for 10 minutes so the curds firm slightly.
6. Ladle the curds and whey into the lined colander and let the whey run off for about 5 minutes. Stir the salt into the warm curds, then gather the cloth loosely without pressing so the cheese stays soft and spoonable.
7. Refrigerate the wrapped curds in the colander over the bowl at 40°F (4°C) or below for 30 minutes to finish draining; this makes about 220 g of soft paneer, roughly 55 g (1/4 cup) per serving.
8. Toast the bread until crisp and golden, then slice the pear.
9. Spread the soft paneer over the toast, top with the pear, drizzle with the honey and dust with the cinnamon; cut each slice in half and serve 2 halves per person.
10. Refrigerate leftover paneer promptly in a covered container and use within 3 days; it is a fresh cheese, so do not age it.