• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Gardening
  • About

The Gardening Foodie

menu icon
go to homepage
  • Home
  • Recipes
  • Gardening
  • About
search icon
Homepage link
  • Home
  • Recipes
  • Gardening
  • About
×

6th March 2018

3 Ingredient Ricotta and Paneer Recipe

Just 1 recipe, 2 ways to use in this 3 Ingredient Ricotta and Paneer Recipe. How convenient is that?

Let me tell you a little something about myself. I am not a planner, whenever I see a recipe I like, I want to make it straight away.

And that means not having some of the ingredients. Making my own to make up for missing ingredients is the only thing that I can do and since I love homemade ANYTHING, that is not a problem.

Ricotta and Paneer are no different. I have been making this cheese for years and have never ever got store bought ricotta or paneer. It is so easy to make and also much cheaper to make your own.

3 Ingredient Ricotta and Paneer Recipe

Ricotta is a soft, mild flavoured cheese and is used in many pasta and lasagna recipes.

Paneer is a full-fat, soft cheese used in Indian cooking. This vegetarian cheese is pressed until the texture is firm, similar to tofu. Being a great source of protein, paneer makes an excellent meat substitute.. The cheese maintains its shape in cooking and takes on the flavors it is cooked with.

Both are made in exactly the same way, the only difference is:

  • In Ricotta, the curds are strained in a muslin cloth for about 10 minutes.
3 Ingredient Ricotta and Paneer Recipe
  • With Paneer, the curds are also strained in a muslin cloth, then bundled up in the cloth and then squeezed out. It is then pressed under a heavy weight, like a cast iron pot and left for about an hour.
  • This makes it drier than ricotta and can be easily cut up into cubes and can also be deep fried or used as is in various recipes.
  • The longer the paneer is left under the weight, the firmer it becomes.

Let me show you how easy these cheeses are to make.

3 Ingredient Ricotta and Paneer Recipe
  1. Start with your 3 ingredients...Milk, lemon juice and salt
  2. Pour the milk into a large pot and bring to the boil, stirring often to prevent scorching
  3. Lower the temperature on the stove as the milk rises and add the lemon juice.
  4. Stir the milk gently, until it curdles, and remove the pot from the heat. If you find that the liquid is not clear but still milky, then return the pot to the heat and if it hasn't cleared after another minute, then simply add a bit more lemon juice. Leave in the pot for 10 minutes
  5. Either scoop or pour the curdled mixture into a colander lined with cheesecloth or muslin. If you are using for Ricotta, then just leave it to strain in the cloth for about 20 minutes and then use in your recipe or keep refrigerated in a bottle for about 3 days
  6. If you are using for paneer, then gather the corners of the cheesecloth and hold under cold running water for 10 seconds. Squeeze the bag , and place it back into the colander and press it under a heavy weight for about  an hour. The longer it is pressed, the firmer the cheese will be. I usually press it down with a heavy cast iron  pot or a pot filled with water. Unwrap the cheese when set to the desired consistency and use as required or keep refrigerated for up to 4 days.                                         
3 Ingredient Ricotta and Paneer Recipe

Enjoy ♥

3 Ingredient Ricotta and Paneer Recipe

Just 1 recipe, 2 ways to use in this 3 Ingredient Ricotta and Paneer Recipe. How convenient is that?
5 from 2 votes
Print Recipe Pin Recipe

Ingredients
 
 

  • 8 cups full cream / full fat / whole milk
  • 3 tablespoons lemon juice or vinegar
  • ¼ teaspoon salt

Instructions
 

  • Pour the milk into a large pot and bring to the boil, stirring often to prevent scorching
  • Lower the temperature on the stove as the milk rises and add the lemon juice.
  • Stir the milk gently, until it curdles, and remove the pot from the heat. If you find that the liquid is not clear but still milky, then return the pot to the heat and if it hasn't cleared after another minute, then simply add a bit more lemon juice. Leave in the pot for 10 minutes
  • Either scoop or pour the curdled mixture into a colander lined with cheesecloth or muslin.

FOR RICOTTA

  • If you are using for Ricotta, then just leave it to strain in the cloth for about 20 minutes and then use in your recipe or keep refrigerated in a bottle for about 3 days

FOR PANEER

  • If you are using for paneer, then gather the corners of the cheesecloth and hold under cold running water for 10 seconds. Squeeze the bag, and place it back into the colander and press it under a heavy weight for about an hour. The longer it is pressed, the firmer the cheese will be. I usually press it down with a heavy cast iron pot or a pot filled with water. Unwrap the cheese when set to the desired consistency and use as required or keep refrigerated for up to 4 days.
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

Want even more delicious recipes? Subscribe free to receive new post notifications emailed to you. Or follow along on Facebook, Pinterest, and Instagram. If you love sharing recipes please come and join my All about cooking and baking Facebook group or Subscribe to my YouTube channel

More All recipes

  • Coconut Macaroon Chocolate Brownies
  • Butterscotch Pineapple Upside Down Cake
  • HOT-CROSS-MUFFINS
    Super Soft Hot Cross Muffins (No yeast needed)
  • 60 Egg free recipes that are quick and easy to make

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Maria | kitchenathoskins says

    March 08, 2018 at 12:54 am

    5 stars
    Homemade ricotta is so creamy and sure beats any store-bought ones. Love that you make your own Ashika. Paneer is something that we use once a week and I always reach for packaged ones. You have really inspired me to make my own:)

    Reply
  2. Kelly @ Kelly Lynns Sweets and Treats says

    March 08, 2018 at 7:27 am

    This is so neat!! What an informative post. I can’t wait to see all the recipes you create using this ricotta and paneer!

    Reply
  3. Emma - Bake Then Eat says

    March 12, 2018 at 7:31 am

    I never knew this, this is such good information. I can’t wait to try it!

    Reply
  4. Rebecca | Becky Keeps House says

    March 20, 2018 at 5:09 pm

    OMG my love for cheese knows no bounds. I used to make Ricotta at home because it costs like a million rupees here in Pakistan (okay, I may be exaggerating a TINY bit) but I stopped..and I can't remember why, now.

    I need to try this asap. Craving some Palak Paneer SO HARD right now.

    Reply
    • The Gardening Foodie says

      March 22, 2018 at 10:19 pm

      ooooh I love cheese too...so so much, you have got to try this recipe for ricotta as well, I am sure that you will love it 🙂

      Reply

Primary Sidebar

author
Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
  • facebook
  • pinterest
  • instagram
  • youtube

Popular recipes

Danish Butter Cookies
No Yeast Soft Donut Recipe
3 ingredient Butter Cookies
2 Ingredient Donuts
Cinnamon Buttermilk Loaf
Condensed Milk Coconut Tarts
Quick Mayonnaise Bread - (Just 4 ingredients-no yeast)
3 ingredient Garlic Breadsticks (No yeast)

Footer

home

↑ BACK TO TOP

MENU

  • Home
  • Recipes
  • Gardening
  • About
  • Privacy Policy
  • Disclosures

SUBSCRIBE


 

Copyright © 2023