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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 cheese cloth 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.


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