Paneer is a type of fresh, non-aged cheese that is commonly used in Indian cuisine. It is made by curdling hot milk with a food acid, such as lemon juice, vinegar, or citric acid.
The basic process for making paneer is to heat the milk to boiling point, then add the food acid, which causes the milk to curdle. The curds are then separated from the whey using a cheesecloth or a fine mesh strainer, and the curds are pressed to remove any remaining whey. The resulting cheese is paneer.
The process of making paneer is simple, it involves heating milk to boiling point and adding food acid like lemon juice, vinegar or citric acid to it. These acids reacts with the milk and cause it to curdle. The curdled milk is then separated from the whey using a muslin cloth or fine mesh strainer and the curds are pressed to make the cheese.
Once the Paneer is made, it can be used in a variety of dishes such as Paneer Butter Masala, Palak Paneer, Paneer Tikka and many more.