Prep Time:30 mins
Cook Time:20 mins
Additional Time:2 hrs
Total Time:2 hrs 50 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 6

Calories 421

% Daily Value *
Total Fat 18g23%
Saturated Fat 10g48%
Cholesterol 58mg19%
Sodium 437mg19%
Total Carbohydrate 38g14%
Total Sugars 38g
Protein 27g53%
Vitamin C 3mg3%
Calcium 946mg73%
Iron 0mg2%
Potassium 1217mg26%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 gallon milk
  2. 1 quart buttermilk
  3. 1 cup canola oil for frying


Pour milk into a huge pot and convey to a boil over medium heat; watch cautiously to prevent milk from boiling over. When milk starts to boil, pour buttermilk into the pot in a regular circulation, stirring constantly. The milk will separate into curds and water.

    Line a colander with cheesecloth. Pour milk aggregate via the cheesecloth, booking a number of the strained liquid. Let milk mixture sit inside the colander till curds are settled and dripping stops, about 2 hours.

    Transfer strained curds to a food processor. Process until smooth and combination can be shaped right into a ball. Add some of the reserved liquid and process again if combination is just too dry. The consistency need to resemble corporation ricotta cheese.

    Turn cheese out onto a smooth surface and knead till easy. Form into a ball and wrap in plastic. Refrigerate until wished.

    To prepare dinner paneer, heat oil in a huge, heavy skillet over medium-excessive warmth. Cut paneer into bite-sized portions. Fry in warm oil till very pale golden brown, approximately 1 minute. Drain on a paper towel-lined plate.