Paneer

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

Pour one gallon of milk into a large pot and bring to a boil over medium heat.

Once the milk begins to boil , pour the buttermilk into the pot in a steady stream while stirring constantly.

Place a cheesecloth into a colander , and pour the milk mixture through it , reserving some of the liquid for later.

Let the curds sit in the colander for two or three hours , or until it has drained completely.

Transfer the dry curds to a food processor and process until smooth.

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 and refrigerate until needed.

To cook the paneer , heat the oil in a large heavy skillet over medium-high heat.

Cut the paneer into bite size pieces and fry for about 1 minute , or until a very pale golden brown.

Drain on paper towels and add to your favorite curry or dish.

milk, buttermilk, canola oil