Recipe Details
Ingredients
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1gallonmilk
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1quartbuttermilk
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1cupcanola oil for frying
Cooking 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
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories421 | |
% 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.
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