Paneer

1/2 gallon of one percent milk
1/2 gallon of buttermilk
1 1/2 tsp. of salt

This recipe can be doubled.

In a large heavy pan heat the milk on medium heat. While waiting, cut the cheese cloth to fit the colander and have some of it drape off the side of the colander. If the mesh on the cheese cloth is not very fine, lay 2-3 layers.

Just when the milk starts to boil (don’t burn the bottom) remove it from heat. Add the buttermilk and salt. Stir for 1 minute. Set the colander in the sink and slowly pour the contents of the pot into the colander. Make sure that the cheese cloth doesn’t slide off the sides of the colander. The milk will curdle and the liquid will drip out of the colander. Scrape the side of the cheese cloth to speed up the drainage of the liquid.

The contents will reduce slowly. Grab the side of the cheese cloth and tie with with a clip or a rubber band. Continue squeezing the cheese cloth until there is barely any water squeezing out but it should still feel moist otherwise the cheese will be too dry. By now the cheese should be the size of a large softball.

Put the cheese in the cheese cloth with a bowl lined with two layers of paper towel. Leave it in the fridge for 2-3 hours or until it is solid.

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