Indian Cheese

This week, I am making Paneer, an Indian cheese which, like ricotta, is an un-aged, acid-set, non-melting curd cheese made by curdling heated milk with a food acid.  Unlike ricotta, it is a drier cheese.  The ingredients are much the same as ricotta, but the methodology is a bit different.  The base recipe can make […]

Pasta with Asparagus and Fresh Lemon Ricotta

By now, many of you should have tried your hand at the homemade ricotta recipe that I blogged last week. Easy, right?  There are many recipes for using the ricotta.  Especially good is using the cheese as a base for Bruschetta and topping it with tomatoes, eggplant, olives or any number of other enhancements. But […]