Skip to main content

Ricotta Cheese/Paneer

Making Ricotta Cheese/Paneer is really easy. Homemade cheese makes a wonderful base for lot of Indian paneer curries, Indian desserts, cheese cakes, lasagna and the list goes on..

Below is the process to make fresh cheese/Paneer in your kitchen.


4 1/2 cups Milk(1 quart or around 1 litre)
1/4 cup lemon juice or 3 tbsp vinegar
1/2 cup Heavy cream


Line the colander with cheesecloth or muslin cloth, Set the colander over a big deep bowl and set aside.
In a thick bottomed sauce pan combine milk and heavy cream and bring it to a boil. Bringing the milk to a boil is the key step. So have little patience.
Once milk comes to a boil add the lemon juice slowly little by little and simultaneously stir the milk gently. Boil for one to two minutes, until the milk is curdled.
Pour the milk mixture into the cheese cloth lined colander. Immediately take the colander and run it under cold water. Running under cold water will let the cheese cool down making it easy to squeeze and takes out the sourness of the lemon from the cheese.
Gather the cheesecloth by the edges and squeeze the water as much as you can.
Then place the cheesecloth in the colander and place the colander on the bowl. Place weight on the cheese to squeeze all the excess water. Let sit for 30 minutes.
Take the cheese cloth give it one last squeeze and take the cheese out.
Knead the cheese with your palms couple of times and use it or refrigerate for up to 4 days.


Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marination 1 pound(1/2kg) Prawns/Shrimp peeled and deveined …

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!