Global Veg » A Culinary Journal

How to make homemade ricotta cheese

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It’s actually very easy to make cheese at home. For those of you used to making “paneer” (a common cheese in India), this should be a mostly familiar recipe. Ricotta, unlike paneer, is kept looser and more moist.

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4 cups whole milk

1 teaspoon salt

3 tablespoons lemon juice (from 2-3 lemons)



Line a colander, set over a pot, with cheesecloth. Set aside.

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Add the milk and salt to a heavy saucepan. Heat the milk to almost a boil.

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Turn the heat off and add the lemon juice. Let it rest for a few minutes as the cheese forms.

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Pour the contents into the colander lined with cheesecloth.

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Let the liquid drain from the cheese for about 30 minutes.

Put the cheese in a bowl. Season as desired. Store in refrigerator.

 **TO MAKE PANEER: Once the liquid has drained, shape the cheese into a rectangle. Put it on a plate or hard surface and put a heavy weight on top for about an hour. Remove the plate, cut into cubes and use as desired.

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