Homemade Paneer or Ricatto .... Indian Cheese
I saw this on COOK'S COUNTRY. It turns out smoother and curds better than I've made it in the past... this is a very small batch.... maybe enough for 1 meal... but I don't use it fast enough for a larger batch,,...
Homemade Paneer or Ricatto .... Indian Cheese
I saw this on COOK'S COUNTRY. It turns out smoother and curds better than I've made it in the past... this is a very small batch.... maybe enough for 1 meal... but I don't use it fast enough for a larger batch,,...
Cooking Instructions
- 1
this only makes about 2 cups of cheese.... I have left it kinda loose (ricatto) to use for filling in lasagna or ravioli... I use it firmer (paneer) for Indian food...
- 2
put the milk in a large saucepan.... turn up to med/high.... allow to get very warm... almost boiling... it will get foamy around the edges. stir gently, just to keep milk from sticking to the bottom...
- 3
when it starts foaming add BUTTERMILK..... IF YOU DON'T HAVE BUTTERMILK....,you can add to it 1 cup of heavy cream, but add the juice of 2 freshly squeezed lemons. don't use pre-squeezed lemon products. it doesn't set as well with those products....
- 4
turn flame down to medium....
- 5
turn off fire after 5 min and let sit for 15 minutes ..... the cheese will continue to curdle...
- 6
wet cheese cloth lay 2 layers inside of s colander. wet cheese cloth and ring out well.
- 7
pour curds into colander and allow to drain for 15-20 minutes.... gather up corners of cheese cloth and twist.... if u want ricatto this is the point where u store it. add salt....
- 8
PANEER: after you twist and remove as much liquid by hand. turn your colander upside down place bundle on bottom ... place a plate on top with several large cans... let sit for 1 hr... it will become firm like paneer....
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