You are right IC it's very much like that. I use lemon juice to make Paneer but otherwise my recipe for that is the same as yours. In ricotta the buttermilk is the curdling agent but also adds creaminess to the cheese. Paneer sets up into an almost unmeltable kind of cheese that's why it's so good for cutting into cubes and frying but the ricotta will melt when it's heated.

It's nice to learn the sciences behind all the madness, lol. I was wondering what supplied the creaminess and the buttermilk is the explanation. Your an excellent teacher. Better than reading this from a book.

What a nice compliment :o

RE: "Did someone mention a Hamburger Helper type meal."

When I was a kid we were so poor, my Mom made "Hamburger Helper- Helper"!

Hey Franice,

BTW- I received my new (USED) Lee Bailey cookbook in the mail today. It's called: "Lee Bailey's Southern Food And Plantation Houses". It's a lavish book that would do any Mississippian proud! And Amazon still has USED copies available for THREE CENTS!

Amazon.com: Lee Bailey's Southern Food And Plantation Houses: Lee Bailey: Books