Buttermilk Paneer (Fresh Pressed Cheese)
- Gluten free
- Peanut free
- Low carb
- Vegetarian
In India, paneer is usually made from fresh whole milk and either lemon juice or vinegar. The cheese has a fresh but slightly bland taste. For a more cultured dairy flavour, 1% buttermilk is used in this recipe to make a wonderful paneer that is both tastier and lower in fat than the classic recipe. For a less tangy flavour, replace up to two-thirds of the buttermilk with whole or homogenized milk.
Ingredients
- 8 cups (2 L) butter (Buy 1% buttermilk)
- 1/2 tsp (2 mL) salt
Preparation
Line flat-bottomed colander with 1 cotton or linen tea towel, or 3 layers of fine-grade cheesecloth.
In saucepan, bring buttermilk and salt to boil. Maintain a moderate boil, reducing heat if necessary, until curd fully separates from whey, 30 to 60 seconds. Pour into lined colander;let drain for 15 minutes.
Gather cloth tightly around curd; press with a weight for 1 hour.
Wrap paneer in plastic; refrigerate for up to 3 days. Cube before cooking.
Makes 6 oz/175 g.
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