2 hrs 40 mins
I found this on another site and have yet to try it out. The cooking time is actually the draining time.
My Private Note
Units: US | Metric
- 1Pour 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).
- 2Once 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).
- 3Place a cheesecloth into a colander, and pour the milk mixture through it, reserving some of the liquid for later.
- 4Let the curds sit in the colander for two or three hours, or until it has drained completely.
- 5Transfer 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).
- 6If it is too dry, add a little of the reserved liquid and process again; the consistency should be like a firm ricotta cheese.
- 7Turn the cheese out onto a clean surface, and knead until smooth.
- 8Form into a ball, and wrap in plastic and refrigerate until needed.
- 9To cook the paneer, heat the oil in a large heavy skillet over medium-high heat.
- 10Cut the paneer into bite size pieces and fry for about 1 minute, or until a very pale golden brown.
- 11Drain on paper towels and add to your favorite curry or dish.
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Nutritional Facts for Paneer
Serving Size: 1 (637 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 602.2
- Calories from Fat 415
- Total Fat 46.1 g
- Saturated Fat 13.7 g
- Cholesterol 73.2 mg
- Sodium 367.7 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 0.0 g
- Sugars 5.8 g
- Protein 20.0 g