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Correct that is (unpressed) paneer, not ricotta - the latter should be the acid-split curds from the whey left from a rennet-set cheese; the result is much crea
by OJFord 3y ago
Correct that is (unpressed) paneer, not ricotta - the latter should be the acid-split curds from the whey left from a rennet-set cheese; the result is much creamier (and of course much much lower yield).
- fuzztester 3y agoRight, thanks, I forgot to mention the need to press the paneer for a while, if you want to make cubes for cooking. That is both for giving it shape and firmness, and removing more of the whey, after which it will fry or cook better without falling apart.
- OJFord 3y agoOh I wasn't meaning to correct you - you mentioned draining, and I know some people don't press it any more than under its own weight like that. (I do prefer it a bit firmer personally though - just not as far as the stuff we get in shops in the UK, which is like rubber.) I just meant that up-thread cheese sounds like paneer because it is (on its way to being), ricotta is/should be slightly different.
- fuzztester 3y agoGot it now. And yes, rubbery paneer is not good.