KonkanFood

Food has always attracted me and been away from home for years for my studies and work taught me the importance of good home made food. Food makes me happy. I have named by blog "KonkanFood", I come from the konkan region of India and my food is majorly influenced by this region. I love eating and like to incorporate the delicious dishes I come across in my day to day life.

Homemade panner/ricotta cheese

2 Comments

There are few things I like to make from scratch. I do not prefer using canned or store bought ready to use ingredients, which I can make easily at home. For simple health reasons and added preservatives.

This is how I make panner also called as ricotta cheese. You will not buy store ricotta cheese anymore if you try this.This is widely used in Indian cuisine to make curries, grilled and a delicacy for vegetarians. Its tastes fresh and can replace any meat in a dish. I see it is also used in many Italian recipes.

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Ingredients:

1/2 gallon of whole organic milk

1/2 cup of lemon juice or a white vinegar

Cheese cloth

Strainer

salt if required

Method:

1. Take a heavy bottom pan and heat milk. Make sure that you get whole milk, as skimmed milk will not yield the same results.When milk is about to boil add lemon and stir. Put of the gas.

2.Milk will start to curdle, keep stirring. Let it seat for 2 minutes. Add salt if you want, I don’t add to mine. In the meantime spread cheese cloth over the strainer and let the strainer rest on some vessel in which you can collect the whey. Pour the contents onto the cheese cloth, the solids will collect on the cheese cloth, I pour a glass or 2 of cold water on the solids.

3. Get the ends of the cloth and squeeze out the excess liquid, put a weight on the cheese cloth and set it aside for a hour or so. You will get fresh homemade panner in no time.

Tip: You can use the whey to in soups or knead a dough.

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2 thoughts on “Homemade panner/ricotta cheese

  1. I like my cheese to cool completely in the pan and only strain after. I have found that cheese texture is softer and the taste is deeper. It is excellent in baking. I agree with you completely on making own products if possible.

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