Do you ever salt it, or is that just not common with paneer?
I do not, I have no idea if it common or not. But all of the recipes I have tried do not add any salt.
Comment on DIY Cheese Making (Paneer)
evasive_chimpanzee@lemmy.world 13 hours ago
I’ve never made paneer, but I have made a lot of ricotta (well, this type of ricotta, there’s also leftover whey ricotta, which I haven’t made). I had no clue paneer was basically just pressed ricotta.
Do you ever salt it, or is that just not common with paneer?
My trouble is always ending up with too much leftover whey. Yeah, you can use it in bread, but unless you are baking like 4 kg of bread, you won’t use it all. I’ve used it in soup, too.
nocturne@slrpnk.net 13 hours ago
Add some fruit juice to it, and sugar to taste. IMO it’s delicious. (Note: this works better with sour fruits. Lemon, orange, passion fruit, cashew, pineapple, this sort of stuff.)
It’s possible what you made is paneer.
At least traditionally, ricotta is the one made from leftover whey; that’s why it gets this name (ricotto = recooked). You make some low temp cheese like pecorino, re-heat the leftover whey to ~80°C, add some white vinegar (and probably salt), transfer the curds outside of the liquid and here you go.