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.

I just use a fairly fine wire-mesh strainer. I do not see the
point of using cheesecloth, except to possibly get a little more
yield. The curds can just sit in the strainer, dripping as
they cool. You do not need to pour the entire volume of whey
through the strainer, unless you are really determined to do that,
again for slightly higher yield. Once the curds have drip-dried,
if you place them in a container in the refrigeraor, after a
couple hours a little more liquid will have egressed out, which
you can pour off, and at this point the curds are -- with any luck --
in perfect condition for eating in any most dishes calling for
fresh cheese (salads, sandwiches, curries, etc.).

A microwave does not seem the right idea to me, as you would have
to move the pot of scalding milk out of the microwave, acidulate
it, and hope it is staying at the right temperature. I would just
do it on a stove.


Steve

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-

"Steve Freides" > wrote in message
...
> 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?

Yes, always. The acid reacts with enzymes which are in the milk and heat
activated.

"Steve Freides" > wrote in news:kb7892$i2e$1
@speranza.aioe.org:

> 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-
>
>
>



For those wanting to make a delicious creamy, rich ricotta, that you can
either have as a creamy spread, or leave hanging to drain for longer and
get a drier crumbly texture....... try this recipe.

It's easy as, and *DELICIOUS*!!

I've made it quite a few times, and everyone I have given the recipe to
has done the same.


http://smittenkitchen.com/blog/2011/...emade-ricotta/




--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

Steve Freides > wrote:

>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?

For sure. That part I read in a recipe somewhere, and it makes
sense to me.

Steve

Steve Pope wrote:
> Steve Freides > wrote:
>
>
>> You add the acid _after_ the milk is heated?
>
> For sure. That part I read in a recipe somewhere, and it makes
> sense to me.
>
> Steve

Thanks - see my other thread - we did it that way and it worked out very
well.

-S-