A contact at Cowgirl Creamery recommends Niloufer's recipe for creamy panir as one that scales well to home production. Cowgirl discontinued making this cheese a few years ago. He said he still makes it at home with organic Jersey cow's milk, Straus heavy cream and yogurt.
I've not tried the cheese, but this Parsi style panir is described as creamy and luxurious, meant to be eaten fresh. It's a different beast than the firm Indian paneer cheese used for cooking.
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
By Niloufer Ichaporia King