Ricotta Cheese / Cottage Cheese / Paneer
Makes 1 lb (16 oz)
1/2 gallon whole milk (or half and half) *
1/4 cup fresh lemon juice (about 3-4 lemons) **
- In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven).
- After 1 hour, strain the curds and whey through cheesecloth.
- If making cottage cheese, add a touch of cream to the curds and enjoy!
- If making ricotta cheese, tie the corners of the cloth to form a bag and hang it to drain overnight.
- If making paneer, shape the paneer still in the cheese cloth, into a block, wrapping it tightly with the cloth. Put a heavy pot on top of a cutting board on top of the paneer to force out more moisture, resulting in a firmer block, suitable for slicing and frying. The longer you press the cheese, the firmer it gets. Not all Indian dishes requires cheese to be made into solid blocks.
* may use 1 quart milk and 1 quart buttermilk
** may be substituted with lime juice, vinegar, or other acidic liquids
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