Prep 40 mins
Cook 2 hrs
I found this on another site and have yet to try it out. The cooking time is actually the draining time.
- 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).
- 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).
- Place a cheesecloth into a colander, and pour the milk mixture through it, reserving some of the liquid for later.
- Let the curds sit in the colander for two or three hours, or until it has drained completely.
- 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).
- If it is too dry, add a little of the reserved liquid and process again; the consistency should be like a firm ricotta cheese.
- Turn the cheese out onto a clean surface, and knead until smooth.
- Form into a ball, and wrap in plastic and refrigerate until needed.
- 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.
- Drain on paper towels and add to your favorite curry or dish.
I have made paneer before but it crumbled and was difficult to cut. The step with the food processor made all the difference. Thanks for that tip!