What is the difference between Paneer and Ricotta Cheese?

To make Paneer , the milk is heated to over 200º F, and an acid is added to coagulate milk. To make Paneer, lemon juice or vinegar are used as acids.

Ricotta cheese is made from whey left over from making cheese that use yogurt and Rennet. Such cheeses are Cottage cheese and Mozzarella cheese. The left over whey is heated and coagulated with acid to make Ricotta cheese. You can not make Ricotta from whey left over from Paneer, as it uses acids such as vinegar or lime juice. The whey is heated to over 185º F, and an acid (vinegar or lime juice) is added to coagulate whey. If the Ricotta cheese is made from whole milk, it will be virtually same as Paneer.