Paneer, a fresh cheese is available in some specialty markets, but it couldn't be more simple to make a home with whole milk and buttermilk.
To ensure that the cheese is firm, wring it tightly in step 2 and be sure to use two plates that nestle together snugly. Use commercially produced cultured buttermilk in this recipe.
INGREDIENTS
3quarts whole milk
3cups buttermilk
1tablespoon salt
1. FOR THE CHEESE: Line colander with triple layer of cheesecloth and set in sink. Bring milk to boil in Dutch oven over medium-high heat. Whisk in buttermilk and salt, turn off heat, and let stand for 1 minute. Pour milk mixture through cheesecloth and let curds drain for 15 minutes.
2. Pull edges of cheesecloth together to form pouch. Twist edges of cheesecloth together, firmly squeezing out as much liquid as possible from cheese curds. Place taut, twisted cheese pouch between 2 large plates and weigh down top plate with heavy Dutch oven. Set aside at room temperature until cheese is firm and set, at least 45 minutes. Remove cheesecloth and cut cheese into ½-inch pieces. (Left uncut, cheese can be wrapped in plastic wrap and refrigerated for up to 3 days.)