PANEER MANUFACTURING PROCESS/ पनीर निर्माण प्रक्रिया

PANEER MANUFACTURING PROCESS :

PANEER / पनीर

 Paneer is prepared by adding food Acid, such as lemon juice, vinegar, citric acid or Dahi (yogurt), to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. Incidentally, the same procedure is used to obtain the Italian cheese, Ricotta. The only difference in making ricotta, is the addition of heavy cream to the curdling process. From this point, the preparation of paneer diverges based on its use and regional tradition.

                                             In North Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.

                                In Bengali and other east Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ponir), which is typically eaten in slices at teatime  with biscuits or various types of bread, deep-fried in a light batter or used in cooking. In the area surrounding the city of Surat in Gujarat, Surti Paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.  

                                 The basic difference is cheese MELTS when heated unlike paneer. Cheese is prepared from milk coagulated by acidifying and adding particular fungus       while paneer is simply made by adding lemon juice or           vinegar and pressing or beating. 

Actual Making process is shown in the link:

https://youtu.be/vBv7XoReyR0