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Paneer Cheese

Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.

Paneer is a fresh cheese that is moist and soft, crumbly in texture, and is made in a process similar to ricotta. The origins of paneer are unclear .It’s a simple cheese, using heat and acid, usually lemon or lime juice, to coagulate either buffalo or cow’s milk. It tends to be mild and milky and typically doesn’t contain any salt. As paneer doesn’t actually melt, it’s often used in vegetarian dishes as a meat substitute.

It is made by boiling, and curdling milk with an acidic agent like lemon juice, vinegar, or yogurt. Then it is strained and pressed to form a firm, yet crumbly cheese.
Paneer has a mild, slightly tangy flavour and a firm, soft and moist texture .It’s a good source of protein and calcium and is suitable for vegetarians.