Description
Paneer is made by acid‑induced coagulation of milk proteins, forming curds that are then pressed into a firm cheese.
Technical
When the pH of milk falls below about 4.6, casein micelles aggregate into curds while whey proteins remain in solution. Lemon juice (pH≈2) or vinegar (pH≈2.5) provides the acid, and mild heating (80–90 °C) accelerates the reaction by increasing enzyme activity and reducing whey viscosity. The process can be precisely timed to achieve the desired curd firmness and texture.
Science
Primary Reaction
Acid‑induced coagulation of casein micelles
Sensory Profile
Aroma ()
freshmildcitrusymilkyclean
Origin & History
Civilization
North Indian cuisine
Era
Mughal era