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I found this on another site and have yet to try it out. The cooking time is actually the draining time.

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Ingredients

Adjust Servings:
1 gallon milk
1 quart buttermilk
1 cup canola oil (for frying)

Nutritional information

602.2
Calories
415 g
Calories From Fat
46.2 g
Total Fat
13.7 g
Saturated Fat
73.2 mg
Cholesterol
367.8 mg
Sodium
28.6 g
Carbs
0 g
Dietary Fiber
5.9 g
Sugars
20.1 g
Protein
637g
Serving Size

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I found this on another site and have yet to try it out. The cooking time is actually the draining time.

Features:
    Cuisine:

    I have made paneer before but it crumbled and was difficult to cut. The step with the food processor made all the difference. Thanks for that tip!

    • 180 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Paneer,I found this on another site and have yet to try it out. The cooking time is actually the draining time.,I have made paneer before but it crumbled and was difficult to cut. The step with the food processor made all the difference. Thanks for that tip!,I found this on another site and have yet to try it out. The cooking time is actually the draining time.


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    Steps

    1
    Done

    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
    Done

    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
    Done

    Place a Cheesecloth Into a Colander, and Pour the Milk Mixture Through It, Reserving Some of the Liquid For Later.

    4
    Done

    Let the Curds Sit in the Colander For Two or Three Hours, or Until It Has Drained Completely.

    5
    Done

    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
    Done

    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
    Done

    Turn the Cheese Out Onto a Clean Surface, and Knead Until Smooth.

    8
    Done

    Form Into a Ball, and Wrap in Plastic and Refrigerate Until Needed.

    9
    Done

    to Cook the Paneer, Heat the Oil in a Large Heavy Skillet Over Medium-High Heat.

    10
    Done

    Cut the Paneer Into Bite Size Pieces and Fry For About 1 Minute, or Until a Very Pale Golden Brown.

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    William Kim

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