Ricotta/Paneer

This is really easy to make and only one step separates the ricotta from being paneer…pressing out the excess moisture and compacting the cheese into a more solid mass. This recipe is also in our cookbook Easy Date Oven (available as a free download for signing up for our mailing list).

Use the paneer in Palak Paneer.

Fresh warm ricotta is a great homey thing to present unexpected guests with, especially if you have fresh bread onย  hand, or make biscuits as well.

You could easily start the process while making tea, and then complete it while drinking it with your guests during a 30 second departure from the table. ๐Ÿ™‚

While you don’t want to overboil the milk, you do need to bring it to a full froth…do not allow yourself to be distracted at this point….milk is highly volatile when being heated and can boil over before you know what’s happening if you wander off.

Do not skimp on the souring agent (we use lemon juice, but you can also use any kind of vinegar you wish to. Each will affect the flavour differently however, so use something that makes sense for your purpose.