This easy paneer recipe is great for vegetarians. You can add paneer to your favorite curry or dish. Homemade paneer is softer and lighter than the tofu-like consistency of paneer found in many Indian restaurants.
Preparation Details
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 50 mins
Servings: 6
Ingredients
- 1 gallon milk
- 1 quart buttermilk
- 1 cup canola oil for frying
Steps
- Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
- Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
- Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
- Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
- To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.
