We can call it homemade ricotta even if it would be more accurate to call it paneer. In fact, ricotta in dairies is made with whey that is produced after the milk is curdled to make cheese, which is then re-cooked sometimes with the addition of more fresh milk. To prepare paneer, only milk and vinegar (or lemon juice) and a basket are needed. You get a delicate and fresh little cheese to enjoy on its own or use as a base for many recipes like for example crepes with ricotta and spinach. For us, it will still be perfectly fine to call it ricotta, delicate and with a milky taste. Let’s get to work and prepare together the homemade ricotta.
RECIPES WITH RICOTTA
- Difficulty: Very Easy
- Cost: Economic
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients for Preparing Homemade Ricotta
- 2 quarts whole fresh milk
- 2 tbsps apple cider vinegar
Tools
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- 1 Container cheese mold
- Thermometer
Steps for Preparing Homemade Ricotta
Take some high-quality whole fresh milk. If partially skimmed or long-life milk is used, it won’t produce good paneer. Pour the milk into a large, thick-bottomed pot and place it on the heat.
When the milk reaches 194°F (if you don’t have a thermometer, check when it is at the brink of boiling), remove from heat and pour in the vinegar while stirring. Cover the pot with a lid or a plate and let it rest for 1 hour.
After the resting time, the milk will have curdled, forming a solid part and whey. Using a colander, scoop the solid part and place it into the cheese mold. If you don’t have a cheese mold, a large colander lined with a linen or cotton cloth will do. Then, place it on a plate above a riser because the ricotta will continue to release whey and shouldn’t be left submerged. Place it in the fridge, covering only the surface with plastic wrap. The next day, the ricotta is ready to be served.
Storage
We can store paneer in the fridge for a couple of days.
