* 1 gallon milk
* 1 quart buttermilk
* 1 cup canola oil for frying
1. Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
2. Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
3. After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
4. Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
5. To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.
Absolutely Perfect Palak Paneer
* 6 tablespoons olive oil
* 2 cloves garlic, chopped
* 1 tablespoon grated fresh ginger root
* 2 dried red chile peppers
* 1/2 cup finely chopped onion
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon ground turmeric
* 3/4 cup sour cream
* 3 pounds fresh spinach, torn
* 1 large tomato, quartered
* 4 sprigs fresh cilantro leaves
* 8 ounces ricotta cheese
* coarse sea salt to taste
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
Indian Matar Paneer (Cottage Cheese and Peas)
* 1 gallon whole milk
* 1 lemon, juiced
* 2 teaspoons olive oil
* 1 tablespoon cumin seeds
* 1 onion, finely chopped
* 1 red bell pepper, finely chopped
* 1/2 cup canned whole kernel corn
* 1/2 cup frozen peas
* 1/2 teaspoon garam masala
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon chili powder
* 1/4 cup chopped fresh cilantro
1. In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
2. Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
3. Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.
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