Homemade Paneer or Ricatto .... Indian Cheese - milk

Method

• 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...
• 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...
• 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....
• turn flame down to medium....
• turn off fire after 5 min and let sit for 15 minutes ..... the cheese will continue to curdle...
• wet cheese cloth lay 2 layers inside of s colander.
• wet cheese cloth and ring out well.
• 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....
• 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....