Steve Pope wrote:
> Firstly, paneer is a fresh, unfermented, rennetless curd cheese,
> which is what you are making. Ricotta is something else entirely.
>
> I have not tried using a microwave when making curd cheese and do not
> see why you would want to, assuming you have a stove. Bring
> the milk (raw or minimally processed is best) to almost scalding,
> adding probably less salt then you mentioned; acidulate it (I have
> used a combination of lime juice and white vinegar); give it a bit of
> a stir, then when large curds have formed, spoon them out with a
> slotted spoon into whatever you're using to strain it. -snip-

You add the acid _after_ the milk is heated?

-S-