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.

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.

• 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.

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.                                         

Enjoy ♥

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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

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Ingredients

 

US CustomaryMetric

 

• 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

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