Homemade Paneer Cheese

1. 1

   Pour the milk into a large pot and bring it to a boil over medium heat, watching closely so it does not boil over. As it starts to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curds and liquid.

2. 2

   Line a colander with cheesecloth. Pour the milk mixture through the cheesecloth, keeping some of the strained liquid. Let the mixture sit in the colander until the curds settle and the dripping stops, about 2 hours.

3. 3

   Transfer the strained curds to a food processor. Process until smooth and the mixture can be shaped into a ball. If the mixture is too dry, add some of the reserved liquid and process again. The texture should be like firm ricotta cheese.

4. 4

   Turn the cheese out onto a clean surface and knead until smooth. Shape it into a ball and wrap it in plastic. Refrigerate until needed.

5. 5

   To cook the paneer, heat oil in a large, heavy skillet over medium-high heat. Cut the paneer into bite-sized pieces. Fry in the hot oil until very pale golden brown, about 1 minute. Drain on a plate lined with paper towels.

• Calories 632.52 kcal High
• Protein 27.66 g Good Source
• Carbs 38.78 g Moderate
• Total Fat 42.85 g High
• Saturated Fat 6.28 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 43.87 mg Moderate
• Sodium 490.64 mg High
• Fiber 0.0 g Low Source
• Sugar 39.63 g High
• Added Sugar 0.0 g Low Source
• Calcium 1060.87 mg Good Source
• Iron 0.0 mg Low Source
• Potassium 1085.22 mg Good Source
• Vitamin A 476.81 mcg_rae Good Source
• Vitamin C 1.61 mg Low Source
• Vitamin D 7.13 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛