Total Time
2hrs 40mins
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.

Directions

  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. 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. Place a cheesecloth into a colander, and pour the milk mixture through it, reserving some of the liquid for later.
  4. Let the curds sit in the colander for two or three hours, or until it has drained completely.
  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. 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. Turn the cheese out onto a clean surface, and knead until smooth.
  8. Form into a ball, and wrap in plastic and refrigerate until needed.
  9. To cook the paneer, heat the oil in a large heavy skillet over medium-high heat.
  10. Cut the paneer into bite size pieces and fry for about 1 minute, or until a very pale golden brown.
  11. Drain on paper towels and add to your favorite curry or dish.
Most Helpful

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!

MacChef June 24, 2007