Slovenian Recipes

This is the simplest approach I have found to making curd cheese, otherwise known as farmer cheese, bakers cheese or (if you are Slovenian) as skuta. These recipes appear under a variety of labels.  Curd cheese and farmer cheese seem to have given way to Indian paneer or Italian ricotta in popularity. But they are all variations on a theme: simple, unripened cheeses, in which an acid is used to separate curds from whey. The recipe below can easily turn into paneer, if enough moisture is pressed out. Technically, it is not really ricotta, although it makes a decent substitute.  Ricotta means "re-cooked" and is based on the whey that is left after making a rennet-based cheese. This is an approach more than a recipe.  You can experiment and adjust.  The only absolute no-no is ultra-pasteurized milk, because it won't work. A helpful and amusing comparison of the various approaches to making this style of cheese can be found on Serious Eats Hom...