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.

 PaneerCottage cheeseRicotta
TextureFirm and softLumpy and moistSmooth and moist
TasteMore acidicMild salty flavourMild flavoured with subtle sweetness
UsesCan be added to curries or can be grilled/fried to be served as an appetizerCan be dolloped in salads, filled in pasta shells after draining out the liquidsCan be dolloped in salads, filled in pasta shells, spread on a toast or used in a cheesecake
LooksPale white cubeWhite lumpy curdsCreamy 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.

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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!

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2 thoughts on “Ricotta cheese from paneer”

  1. 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 ?

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