Paneer Recipe

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Type: Paneer Free Cooking Recipe – Vegeterian

Um! Yummy!

Ingredients / Directions
1 gallon milk
1 quart buttermilk
1 cup(s) canola oil for frying Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully
as it will boil over almost as soon as it starts to boil. As the milk begins to boil
pour the buttermilk into the pot in a steady stream while stirring constantly. the milk will separate into curd and water.
Place a cheesecloth into a colander
and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hour(s)
or until it stops dripping.
After the curds are strained and settled
transfer them to a food processor. 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. 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. Fry for about 1 minute
or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.

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