18.
“Ricotta cheese! It’s ridiculously easy. Can’t believe it took me so long to figure that out.”
“I take whole milk and salt and bring it to a rolling boil over medium-high heat.
Turn off the stove but leave over heat.
Then I add 1.5 tablespoons of lemon juice or white vinegar per liter of milk, and stir it in at the moment I turn off the stove and just twice. Then, I don’t touch it (this is important!) Leave it for about ten minutes, then transfer it to a strainer with a double-lined cheese cloth. Let it sit for as moist or dry as you’d like it, 5-30 minutes.
Thats it. All done.”
“I must try this! I often make paneer using a very similar method, and it’s foolproof.”
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