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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour one gallon of milk into a large pot and bring to a boil over medium heat (watch carefully, as it will boil over almost as soon as it starts to boil). | 2. Once the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly (the mixture will separate into curds and water). | 3. Place a cheesecloth into a colander, and pour the milk mixture through it, reserving some of the liquid for later. | 4. Let the curds sit in the colander for two or three hours, or until it has drained completely. | 5. Transfer the dry curds to a food processor and process until smooth (it should be able to form a ball if it is the right consistency). | 6. If it is too dry, add a little of the reserved liquid and process again; the consistency should be like a firm ricotta cheese. | 7. Turn the cheese out onto a clean surface, and knead until smooth. | 8. Form into a ball, and wrap in plastic and refrigerate until needed. | 9. To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. | 10. Cut the paneer into bite size pieces and fry for about 1 minute, or until a very pale golden brown. | 11. Drain on paper towels and add to your favorite curry or dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	gallon		2381.44	186.6112	122.976	127.6608
buttermilk	1	quart		-	-	-	-
canola oil	1	cup		1927.12	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.