Ricotta cheese from paneer
A cheat’s way of making ricotta out of paneer. 5 ingredients and 10 minutes is all you need to make a luscious creamy ‘ricotta’.
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I use ricotta quite a bit in my recipes here in Singapore but a nagging thought at the back of my mind asks – what if I were to make this back in India or maybe some other place where ricotta wasn’t available so easily?
So, this recipe is for all those who can find paneer but not ricotta. And before we get into the recipe, let’s understand few differences between cottage cheese, paneer and ricotta.
| Paneer | Cottage cheese | Ricotta | |
| Texture | Firm and soft | Lumpy and moist | Smooth and moist |
| Taste | More acidic | Mild salty flavour | Mild flavoured with subtle sweetness |
| Uses | Can be added to curries or can be grilled/fried to be served as an appetizer | Can be dolloped in salads, filled in pasta shells after draining out the liquids | Can be dolloped in salads, filled in pasta shells, spread on a toast or used in a cheesecake |
| Looks | Pale white cube | White lumpy curds | Creamy white |
Do check my spinach and pear salad, the ricotta toast two ways and eggless pancake cereal recipes that can be made using this cheat’s ricotta. They are delicious and can be made in less than 10 minutes.
Recipe Card
Ricotta cheese from paneer
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
10 minutes
COOK TIME
0 minutes
SERVINGS
makes 1 cup
Author: Hema B Kathrani | Cuisine: Fusion | Category: Accompaniments
Prep Time: 10 minutes | Cook Time: 0 minutes | Servings: makes 1 cup
A cheat’s way of making ricotta out of paneer. 5 ingredients and 10 minutes is all you need to make a luscious creamy ‘ricotta’.
Ingredients
- 200 gm fresh paneer grated
- 6 tbsp heavy cream
- 3 tbsp thick sour yogurt
- ½ tsp salt
- ½ tsp honey
Method
- Combine paneer with cream, yogurt, salt and honey in a food processor or a grinder.
- On a pulse mode, combine everything till you have a smooth paste.
Notes
- Frozen paneer can be used for this as well. However, the texture will be slightly grainier. Before using frozen paneer, thaw completely. Soak in boiling salted water for 5 minutes and then use.
- A creamier paneer will make the ricotta super smooth and velvety.
- The ricotta can be kept in the fridge for 3-4 days.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
2 thoughts on “Ricotta cheese from paneer”
Thank you for the recipe. It was super simple to make and I made a spinach and ricotta lasagna. It turned out really delicious and could eat it guilt free ?
Thank you so much Heena. And must say, that was a creative use of this ricotta 🙂