In India, they use a fresh cheese called “paneer.” It’s very similar to ricotta, however it’s pressed into a semisoft block instead of a loose cheese. Making it is also similar– and easy! You’ll need:
1 gallon milk
4 Tbs lemon juice
In a heavy pot (I recommend non-stick), bring the milk to a full boil. Watch it carefully: when it begins to boil it will very quickly boil over, so remove it from the heat immediately.
Stir in the lemon juice and continue stirring until the curds begin to separate (about 3 minutes).
Let the milk stand for ten minutes while the curds form.
Strain the curds in a cloth-lined colander. I find that a cloth napkin works well for this.
When the liquid has mostly drained, tie the corners of the cloth and hang the curd (over the sink works well) to allow it to drain more completely– about an hour. Then place the cloth-encased curd on a plate and flatten it. Place another plate upside down over the curd, and put a pound or two of weight (a can of tomatoies, for example) on the top plate. Press for half an hour.
Cut the curd into 1/2 inch cubes (or whatever size you prefer). Use right away, or refrigerate for later use. A gallon of milk will make about 3 cups of paneer.
Paneer is usually browned before use.
