Paneer is made from cow's milk (or sometimes buffalo milk), and it's coagulated with lemon juice or vinegar, which gives it a unique texture. The cheese is then pressed and shaped into blocks, cubes, or even strings (yes, string cheese is a thing in India!). But, what about pasteurization, you ask?
Traditionally, paneer was made from raw milk, which meant it wasn't pasteurized. However, with the rise of industrial cheese production, many manufacturers started pasteurizing their paneer to make it safer for consumption. But, here's the thing - not all paneer is created equal, and some artisanal producers still use raw milk to make their cheese.
Now, before you start imagining bacteria-ridden cheese, let's talk about the benefits of raw milk paneer. For one, it's got a more authentic taste and texture, and two, it's often made with love and care by small-scale farmers. On the other hand, pasteurized paneer is, well, safer to eat, especially if you're pregnant or have a weakened immune system.
What Is Panela Cheese? Fresh Texture, Salt Level & How To Use It
