Paneer

Catherine Watsica

Updated on May 10, 2024

Ingredients

1 gallon milk
1 quart buttermilk
1 cup canola oil for frying

Directions

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.

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.