Paneer (Cottage Cheese) – Traditional milk product -How to make paneer at home
Paneer – versatile traditional milk product and all time fresh white cheese
The important of milk and milk product has been recognized since Vedic time. Paneer is one of the traditional dairy products of India which is analogous to the western cottage cheese. Milk and its products are an excellent source of vital nutrients and functional constituents. It is described as nature’s nearly perfect food and some leading experts recognize milk and its product as important constituents of a well balanced, nutritionally adequate diet. Indigenous dairy products have played an important role in the socioeconomic life of our people since time immemorial.
Paneer – loaded with calcium -completely-vegetarian product -Cottage Cheese
Paneer is one of the popular indigenous dairy products in which the technique of acid coagulation of milk at high temperature is used to conserve wholesome and unique nutrients of milk. Paneer is a heat and acid coagulated traditional milk product, mainly consisting of milk solids obtained from the coagulation of hot milk with permitted organic acid and subsequent drainage of whey followed by pressing.
Method of preparation fresh paneer
- Milk : 1 litre
- Lemon juice/vinegar : 2 tablespoon
Boil milk reduce flame and add lemon juice/vinegar to it and stir
Keep stirring and gradually the milk will curdle into soft solid and they will separate from it
Let it cool down to room temperature
Strain through a muslin cloth such that only the solid portion (paneer)