Paneer is a cooked cheese made using ricotta and ricotta is a curd cheese made using the solids that can be found in whey. After having made my own butter I attempted to make ricotta using the whey. I boiled up 190mls of the liquid and it resulted in 11g of ‘ricotta’. The yield could have been higher had I not let the whey boil over, and had I not skimmed off and discarded the first lot of the solids.
Ricotta is traditionally made from the whey left over from cheese making and it should be firm, but not solid. When buying ricotta, make sure it is made from full cream milk and sold in a woven basket. For paneer the best is to find sheep’s milk ricotta (ricotta Romano), or ricotta infornata which is from Sicily. Do not buy ricotta salata for this recipe as it is a salted dried version resembling feta. Make sure your ricotta is not gritty, lumpy or wet otherwise your paneer will not work properly.
- 300g ricotta
- Preheat the oven to 160° Celsius
- Place the ricotta onto a lined baking tray
- Press so that it is flat and about half a centimetre high
- Bake for 30 minutes
- Remove from the oven and set aside to cool
- Cut into cubes / battens
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I finally made paneer which was part of the I Made It challenges!
What I blogged: