I made a paneer out of a failed ricotta insalata attempt, but now it’s my favorite way to make paneer. I started with Caldwell’s recipe for insalata from Mastering Artisan Cheesemaking (pg. 146). I let the culture ripen for two hours and then brought it to temp. When it didn’t coagulate, I added apple cider vinegar and finished it off as a pressed paneer. I’m thinking that the culture added a nice flavor. Cut into squares, fried in olive oil and sprinkled with salt....divine.
