Oh 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

Oh 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.