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1
this only makes about 2 cups of cheese....
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2
I have left it kinda loose (ricatto) to use for filling in lasagna or ravioli...
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3
I use it firmer (paneer) for Indian food...
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4
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.
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5
stir gently, just to keep milk from sticking to the bottom...
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6
when it starts foaming add BUTTERMILK.....
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7
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.
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8
don't use pre-squeezed lemon products.
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9
it doesn't set as well with those products....
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10
turn flame down to medium....
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11
turn off fire after 5 min and let sit for 15 minutes ..... the cheese will continue to curdle...
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12
wet cheese cloth lay 2 layers inside of s colander.
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13
wet cheese cloth and ring out well.
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14
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.
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15
add salt....
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16
PANEER: after you twist and remove as much liquid by hand.
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17
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....
