Ricotta with Oregano and White Pepper
You may also make paneer this way, but you would form into a rectangular shape, cut into cubes, and fry it. Add to your favorite curry and cook like tofu.
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- 1 qt
- whole milk
- 1/2 c
- lemon juice or vinegar (apple cider or white)
- 1 pinch
- white pepper to taste
- ground oregano to taste
- heavy cream, warm (optional)
1Heat milk until almost at a boil, then add lemon juice or vinegar.
2The curds should start to pull away from the whey. Add the pinch of salt.
3Boil and stir for 30 seconds. Turn off heat and cover with a towel. Let sit for 2 hours.
4Then pour through a cheesecloth catching the curd in the cloth and catching the whey in a bowl.
5Save your whey. You can use it for hundreds of things. I am currently using it for bread baking and mysost (Norwegian cheese made from caramelized cow's milk whey).
6I like to rinse my curds to get rid of the lemon or vinegar taste, but it isn't necessary.
8Now you can make you decision if you want pressed ricotta or the loose kind you are used to at the grocers.
9For the pressed, dip a cheesecloth in whey, wrap your curds into the desired shape, really condensed; press hard. You can make a circular form in a bowl or a rectangular in a bread pan. Add a weight and let sit overnight. (a heavy pot or bowl for circular or a brick for rectangular)