The process for making Paneer and Ricotta is the same... Just the last step of pressing between cookie sheets is not implemented.
The link I posted previously was for making Ricotta using the left over whey from the Mozzarella making process.
When doing that, you can't use whey that was produced using an acid based process, so the Rennet was implemented.
Most Rennet is animal based, however there are some plant based vegetarian rennets on the market now, generally made from the stinging nettle plant.
As mashani said, making Paneer or Ricotta from scratch, using milk and either vinegar or lemon juice is a simple process... I also add a little sea salt for flavor.
Basically bring 8 cups of milk or 6 cups of milk and 2 cups of heavy cream, along with the salt, to a full boil, stirring occaisionally.
Remove from heat, add 3 tablespoons of a good white vinegar or the juice of 1/2 to 1 lemon.
Stir gently.
Allow the mixture to stand for 1 minute or three (could be as long as 15-30 minutes) until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into a cheesecloth-lined sieve positioned over a bowl and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.
The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.)
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
You can use it as is, as a spread topped with a drizzle of balsamic vinegar, or in lasagna, calzones, on pizza... Sweeten it with powdered sugar and mini chocolate chips and fill cannoli shels or pastry puffs with it too!
Add it to cake batter, pancakes or pancake batter, or stuff it in cherry tomatoes and broil for a few minutes until slightly browned...
IMPORTANT: Be sure to use a non-reactive pan, spoon and bowl! No copper or aluminum...
Use enameled or stainess steel only!
