WHEY RECIPES RECIPES

Steps:

• If using both whey and milk, combine the two. Using milk isn't necessary but does substantially increase yield.
• Gently heat whey/milk to 195°F. Consider using a double boiler to prevent scorching. Stir constantly and watch the temperature carefully. While it isn't necessary to be exact, be careful not to let the whey boil, as it boils over easily and is very messy.
• Remove whey from heat and stir in vinegar. The whey will begin to curdle and some of the curd will rise to the top.
• Place a colander in the sink and place a coffee filter or butter muslin in the colander. Gently pour or spoon the mixture into the coffee filter and allow the whey to drain away. Pour carefully, as much of the curd will likely settle on the bottom of the pot.
• Once the pot is empty, continue to drain ricotta. One hour is generally sufficient for a soft ricotta. Six or more hours may be needed for a firmer ricotta.
• Mix the ricotta with salt, to taste.
• Consider using a ricotta basket and storage container so any remaining whey can drain and keep the cheese from becoming soggy while the ricotta is stored in the refrigerator.
• Store ricotta in the refrigerator and use within 1 week.

Steps:

• 1. To make the paneer, line a sieve with a large piece of muslin and place over a bowl.
  2. Heat the milk in a large heavy-based pan over a medium heat. Gently bring to the boil, then reduce the heat to a gentle simmer. Gradually add 4 tablespoons of lemon juice, stirring continuously so the curds and whey separate.
  3. Carefully pour the mixture into the sieve so the curds collect in the muslin. Place under cold running water to get rid of any whey, then gather up the muslin and squeeze out the excess moisture.
  4. Keeping the muslin bundle in the sieve, cover it with a plate and top with a few heavy weights (a couple of tins work well). Place in the fridge for 1 hour 30 minutes to set. Once set, cut the paneer into 2cm chunks.
  5. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the paneer and fry for 5 minutes, or until golden, stirring frequently. Using a slotted spoon, transfer to a double layer of kitchen paper to drain.
  6. Peel and finely chop the onion, garlic and ginger.
  7. Return the pan to a medium-low heat, adding a splash more oil, if needed. Add the cumin seeds, fry for 1 minute, then add the onion and cook for around 8 minutes, or until softened.
  8. Stir in the garlic, ginger, garam masala and turmeric. Halve, deseed and very finely chop the tomato, add to the pan and cook for a further 10 minutes, or until softened but not coloured, stirring occasionally.
  9. Stir in the frozen spinach, cover and cook for 5 minutes, then stir in the cream, paneer and a splash of boiling water.
  10. Reduce the heat to low and cook for a further 5 minutes with the lid off, or until reduced to a deliciously creamy consistency. Season to taste with sea salt and black pepper and serve immediately.