How to Cook Yummy Homemade Paneer or Ricatto Indian Cheese

Without fail making ultimate Homemade Paneer or Ricatto …. Indian Cheese easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Homemade Paneer or Ricatto …. Indian Cheese with 4 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 4 ingredients and 8 stages of easy cooking Homemade Paneer or Ricatto …. Indian Cheese.

Ingredients for Homemade Paneer or Ricatto …. Indian Cheese

1. Prepare : whole milk … the fat is what curdles.

2. Needed : buttermilk …. this is VERY IMPORTANT!!!.

3. Prepare : lemon.

4. Needed : salt.

If all ingredients Homemade Paneer or Ricatto …. Indian Cheese it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Homemade Paneer or Ricatto …. Indian Cheese

1. 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….

2. 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….

3. 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…..

4. turn flame down to medium…..

5. turn off fire after 5 min and let sit for 15 minutes ….. the cheese will continue to curdle….

6. wet cheese cloth lay 2 layers inside of s colander. wet cheese cloth and ring out well..

7. 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…..

8. 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…..

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