I have never had any success finding fresh paneer cheese.  Out of sheer necessity, I recently tried making a homemade paneer cheese for a saag paneer.  I was fascinated to see how simply a pot of milk could be transformed through the addition of acid.  I wondered whether the acid took the milk back to its simpler form – the separation of the curds from the whey – or whether it elevated it into something completely new.  Either way, the finished product is incredible.  After thoroughly enjoying that process so much, I thought I would try my hand at homemade ricotta.  I can’t tell you how easy it is, and how creamily transcendent.  After this, I don’t think I will ever be able to purchase a plastic tub of ricotta from the store again.

More pictures continued after the jump…