Ingredients
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1 gallon milk
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1 quart buttermilk
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1 cup canola oil for frying
Directions
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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.
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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.
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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.
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Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
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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.
Nutrition Facts (per serving)
| 421 | Calories |
| 18g | Fat |
| 38g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 421 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 10g | 48% |
| Cholesterol 58mg | 19% |
| Sodium 437mg | 19% |
| Total Carbohydrate 38g | 14% |
| Total Sugars 38g | |
| Protein 27g | 53% |
| Vitamin C 3mg | 3% |
| Calcium 946mg | 73% |
| Iron 0mg | 2% |
| Potassium 1217mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
