Do you like Indian food? Ever wish you could make restaurant-quality dishes right in your own abode? Try this super easy recipe for paneer – Indian cheese.
-1 gallon of milk (any kind works – we use 2%)
-1 quart of buttermilk
-1 cup oil for frying (optional)
Pour the gallon of milk into a large pot and bring to a boil. Be sure to keep stirring it so it doesn’t scald or boil over. When the milk starts boiling, stir in the butter milk in a constant stream. The milk will start to separate and the curds will form clumps. Drain the liquid – it helps to pour the curds through a cheesecloth (or a bandana, if you’re us) to drain and then place something heavy on top of the curds to press the remaining liquid out of the curds. Once drained, cut the curds into cubes. From here you can either refrigerate them until you’re ready to use them or you can fry them in a sauté pan for immediate use. To fry, put oil into a pan and turn heat on high. When oil is hot, drop cheese cubes in the pan and fry/sauté for approximately 5 minute or until golden brown. You can season the cheese with salt, curry powder or just leave them plain if you’re serving them in an Indian dish. YUM!