Is paneer cheese made from pasturised milk?
In the olden days, the fresh milk drawn directly from the udders of buffaloes and cows was used to make Paneer. The milk was brought to a boil, and one Tablespoon of fresh lime juice was added to one quart of boiling milk. As soon as the milk started to coagulate (about one minute after adding the lime juice), the heat was shut off. The coagulation process continued for about 5 minutes. The coagulated milk was strained, and pressed to form a brick. 1. The process to make Paneer has not changed. I substitute lime juice with equal amount of white distilled vinegar. 2. The boiling of milk makes it unnecessary to use pasteurized milk. Pasteurization becomes irrelevant 3. The buffalo milk produced higher yield because of high casein and butter-fat over cows milk. 4. You can use regular pasteurized milk to make Paneer. For better yield and texture, add some dry milk to increase casein, and some whipping cream to increase butter fat. I add 2 Tablespoons of Instant dried milk and 2 Tablespoons