Home made paneer is softer and lighter than the tofu consistency paneer you find in many Indian restaurants. This is an easy homemade recipe which you can add to your favorite Indian dish by cutting into bite-size pieces and frying in oil. Great for vegetarians.
4 litres milk
1 litre buttermilk
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Pour the milk into a large saucepan. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pan in a steady stream while stirring constantly. The milk will separate into curd and water.
Place a piece of muslin or a clean, rinsed chux into a colander in the sink, and pour the milk mixture through it. Reserve some of the liquid for later.
Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
After the curds are strained and settled, transfer them to a food processor. Process until smooth. The paneer should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.