Paneer

Recipe View 20 mins In a large, heavy-bottomed pot, bring the milk to a boil over medium heat, stirring frequently to prevent scorching. (Approximately 15-20 minutes)

Recipe View 5 mins Once boiling, gently pour in the buttermilk in a steady stream while continuously stirring. The milk will begin to curdle, separating into curds and whey.

Recipe View 5 mins Line a colander with several layers of cheesecloth, ensuring it overhangs the edges. Carefully pour the curdled milk mixture into the cheesecloth-lined colander, reserving a cup of the whey.

Recipe View 2 hrs Gather the edges of the cheesecloth and tie them together to form a sack. Gently squeeze out any excess whey. Hang the sack over the sink or a bowl for at least 2 hours, or until the dripping slows significantly.

Recipe View 5 mins Transfer the drained curds to a food processor. Process until smooth, adding reserved whey by the tablespoon if the mixture seems too dry. The ideal consistency should resemble a thick ricotta cheese.

Recipe View 2 hrs Turn the processed paneer out onto a clean work surface and knead gently until it forms a smooth ball. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to firm up.

Recipe View 2 mins When ready to cook, heat the canola oil in a large skillet over medium-high heat. Cut the paneer into bite-sized cubes.

Recipe View 4 mins Carefully add the paneer cubes to the hot oil and fry until lightly golden brown on all sides (about 1-2 minutes per side). Avoid overcrowding the pan; work in batches if necessary.

Recipe View 1 mins Remove the fried paneer with a slotted spoon and drain on a paper towel-lined plate.