INTRODUCTION:
Paneer is made by curdling milk with a food acid, usually lemon juice, vinegar, or citric acid. The curds are then drained of their whey, traditionally by hanging them in a muslin cloth, and pressed into a block. Paneer is a fresh cheese, so it does not need to be aged.

NUTRITIONAL VALUE:
It is a rich source of calcium and phosphorus that are essential for the growth and maintenance of bones and teeth. With its versatility, mild flavor and long history. It has a high nutritional profile as it retains about 90% of the fat and protein, 50% of the minerals, and 10% of the lactose of the original milk.

USAGE:
Paneer is a true delicacy of the subcontinent – and it is not only great for Indian dishes, but can also be used in many recipes. It is often used as a filling for flatbreads or cooked in gravy and is included in curries, salads, and sandwiches. Paneer is the perfect meat substitute for vegetarians.

STORAGE:
Fresh paneer has a delicate texture, and freezing can make it crumbly or rubbery. When storing paneer in the refrigerator, wrap it in a clean cheese cloth or muslin cloth. Always store it in an air-tight container with water.