Paneer

Time

Prep 40 min · Cook 120 min · 160 min total

Difficulty

medium

1. 1

   Pour one gallon of milk into a large pot and bring to a boil over medium heat (watch carefully, as it will boil over almost as soon as it starts to boil).

2. 2

   Once the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly (the mixture will separate into curds and water).

3. 3

   Place a cheesecloth into a colander, and pour the milk mixture through it, reserving some of the liquid for later.

4. 4

   Let the curds sit in the colander for two or three hours, or until it has drained completely.

5. 5

   Transfer the dry curds to a food processor and process until smooth (it should be able to form a ball if it is the right consistency).

6. 6

   If it is too dry, add a little of the reserved liquid and process again; the consistency should be like a firm ricotta cheese.

7. 7

   Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic and refrigerate until needed.

8. 8

   To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces and fry for about 1 minute, or until a very pale golden brown.

   1 min
9. 9

   Drain on paper towels and add to your favorite curry or dish.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.