Homemade Indian Cheese

Begin by placing milk into a substantial container and heat it over medium temperature until it reaches boiling point. Be cautious not to let milk boil excessively, as this could result in spills.

Once the milk starts boiling, slowly pour buttermilk into it in a continuous flow, stirring constantly throughout the process. The milk will separate into distinct curds and liquid.

Prepare a straining device by lining it with cheesecloth. Carefully pour the milk mixture through the cheesecloth, reserving some of the remaining liquid for later use. Allow the milk mixture to sit in the strainer until the curds settle and any excess liquid ceases to drip, approximately 2 hours.

Transfer the strained curds to a food processor and process until they reach a smooth consistency, allowing you to form the mixture into a ball. If necessary, add some of the reserved liquid and re-process until you achieve the desired consistency, similar to firm ricotta cheese.

Transfer the smooth curds to a clean surface and knead until they become even smoother. Shape into a ball and wrap it in plastic, then refrigerate until required.

Alternatively, to cook paneer, heat oil in a large, heavy frying pan over medium-high temperature. Cut the paneer into bite-sized pieces and fry in hot oil until it turns a very pale golden brown, approximately 1 minute. Drain the paneer on a plate lined with paper towels.