Recipe of Delicious Homemade Paneer or Ricatto …. Indian Cheese

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Homemade Paneer or Ricatto …. Indian Cheese. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Homemade Paneer or Ricatto …. Indian Cheese Recipe. Paneer is the star ingredient in some of my most favorite Indian dishes — and probably yours too! I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I'm officially full.

You can have Homemade Paneer or Ricatto …. Indian Cheese using 4 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Homemade Paneer or Ricatto …. Indian Cheese

1. You need 1/2 gallon of whole milk … the fat is what curdles.
2. It’s 2 cup of buttermilk …. this is VERY IMPORTANT!!!.
3. You need 1/2 large of lemon.
4. Make ready 1 dash of salt.

More importantly, you will be able to enjoy lovely Indian dishes like Palak Paneer (spinach, cheese and.Learn how to make paneer, a mild and versatile cheese that you can use to make many Indian curries, kababs, flatbreads, and even desserts. "Paneer" — literally "cheese" in Hindi — readily takes on the flavor of the spices in which it cooks.Paneer adds a rich and creamy flavor to Indian desserts.It is a very versatile ingredient to use in Indian curries like Palak Paneer , Matar Paneer or Paneer Tikka Masala.

Homemade Paneer or Ricatto …. Indian Cheese instructions

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…..

It does not melt when heated.Paneer is a simple, mild-flavored Indian cheese.Once you make this, you will have a new appreciation for the Little Miss Muffet nursery rhyme, for you will know the meaning of curds and whey.

Homemade paneer can also be used in making many Indian desserts, I love making delicious homemade Rasmalai!Paneer is a type of unripened cheese popular in the Indian subcontinent.It is called for in manyIndian recipes and sometimes may not be available at You may wish to save some or all of the whey; it can be used to make your next batch of paneer, producing a slightly more tender cheese than lemon juice.Line a colander with cheese cloth or thin cotton cloth and place it over a large bowl.It's just a matter of curdling some boiling milk with lemon juice or yoghurt.