4. Choose Your Texture
Awesomely easy, this technique also wins points for its diversity. After the curds sit for the first pressing, you’ll have the soft texture of a ricotta. For a second option, pat the cheese into a disk in the cheesecloth, and press between two plates. After a few hours, the cheese will set into a creamy, moist, feta-like texture, just the right consistency for spreading onto toast or serving as an appetizer with a little salt, pepper, and oil drizzled on top. And if you’d like a firmer cheese, press it overnight—you’ll have a paneer that you can cube and toss into soups or curries, or just eat out of hand.
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