Big Homemade Paneer or Ricatto .... Indian Cheese in year.
You make sizzling braise Homemade Paneer or Ricatto .... Indian Cheese accepting 4 prescription moreover 8 so. Here you are sew up.
receipt of Homemade Paneer or Ricatto .... Indian Cheese
- then 1/2 gallon of whole milk ... the fat is what curdles.
- also 2 cup of buttermilk .... this is VERY IMPORTANT!!!.
- then 1/2 large of lemon.
- a little 1 dash of salt.
Homemade Paneer or Ricatto .... Indian Cheese ingredients
- this only makes about 2 cups of cheese.... I have left it kinda loose (ricatto) to use for filling in lasagna or ravioli... I use it firmer (paneer) for Indian food....
- 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. stir gently, just to keep milk from sticking to the bottom....
- when it starts foaming add BUTTERMILK..... 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. don't use pre-squeezed lemon products. it doesn't set as well with those products.....
- turn flame down to medium.....
- turn off fire after 5 min and let sit for 15 minutes ..... the cheese will continue to curdle....
- wet cheese cloth lay 2 layers inside of s colander. wet cheese cloth and ring out well..
- 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. add salt.....
- PANEER: after you twist and remove as much liquid by hand. 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.....