|Tomato-Braised Ricotta (Paneer) with Zucchini Noodles and Salsa Verde|
To make Paneer, one simply makes ricotta and then presses it. Here is an extremely simple recipe:
1 gallon Whole Milk
1 oz Distilled Vinegar, or as-needed
1 quart Grapeseed Oil, or as-needed
- Bring Milk to a simmer over medium heat in a non-reactive saucepan.
- Turn off heat and add Distilled Vinegar one capful at a time until solids begin to separate and clear whey becomes visible.
- Pour curds into a strainer lined with cheesecloth or a thin tea towel or clean dishcloth.
(Now you have ricotta. Easy, wasn't it?)
- Wrap curds and press over roasting rack or perforated pan in the refrigerator for 12-24 hours.
- Paneer is now ready to be breaded and fried, crumbled, or any other application.
- For stewed, paneer, dice pressed paneer and shallow fry (or deep fry) until golden in 375 degree oil before simmering in curry, tomato sauce, etc.
We are currently developing a Garlic Cream- Braise for the Ricotta. Chartreuse notes finish sauteed Spinach and Wild Rice.
Should be Sick...