Bring milk to a boil in a large pot. When milk begins to boil, steadily pour in the buttermilk, while constantly stirring. The milk will separate into water and curds. Place a cheese cloth in a strainer
or colendar, and strain the curds, reserving some of the liquid. Let it sit in the strainer for a few hours or until it stops dripping. Transfer strained curds to a food processor
and process until smooth. Add a little of the reserved liquid if it becomes too dry. It should have the consistency of thick ricotta cheese. Form into a ball, and refrigerate overnight. Heat enough oil in a skillet to cover the paneer until hot. Deep fry
the cheese until a pale golden brown
, about 30 seconds. Drain on paper towels. Cut into bite size pieces and add to your favorite dish. Paneer can be frozen for up to 30 days, stored in a plastic freezer bag.