this only makes about 2 cups of cheese.... I have left it kinda loose (ricatto) to use for filling in lasagna or ravioli... I use it firmer (paneer) for Indian food...
put the milk in a large saucepan.... turn up to med/high.... allow to get very warm... almost boiling... it will get foamy around the edges. stir gently, just to keep milk from sticking to the bottom...
when it starts foaming add BUTTERMILK..... IF YOU DON'T HAVE BUTTERMILK....,you can add to it 1 cup of heavy cream, but add the juice of 2 freshly squeezed lemons. don't use pre-squeezed lemon products. it doesn't set as well with those products....
turn flame down to medium....
turn off fire after 5 min and let sit for 15 minutes ..... the cheese will continue to curdle...
wet cheese cloth lay 2 layers inside of s colander. wet cheese cloth and ring out well.
pour curds into colander and allow to drain for 15-20 minutes.... gather up corners of cheese cloth and twist.... if u want ricatto this is the point where u store it. add salt....
PANEER: after you twist and remove as much liquid by hand. turn your colander upside down place bundle on bottom ... place a plate on top with several large cans... let sit for 1 hr... it will become firm like paneer....
