This One Ingredient Makes Paneer Noticeably Softer

Vegetarian guests came for dinner, and stated, ‘We don’t eat Paneer, it feels like chewing rubber pieces’ (What to do now? What if the Paneer Pasanda we prepared, spending so many hours, feels the same for them?)

This happens often, and each household may have faced such a situation. But why does this happen when every step was followed so carefully?

This is probably the milk and not your skills! 

Yes, the secret of very soft paneer is not based on complicated techniques or heavy pressing; it starts with the milk itself. Have you ever wondered why some types of paneer dissolve in your mouth, and others are very hard and possibly taste a bit rubbery? The secret to melt-in-the-mouth paneer lies in the milk, the method of making the paneer, as well as its moisture content. Paneer is a go-to ingredient for all Indian households, but with the rise of diet consciousness among people, alternative dairy options are gaining popularity.

So, different types of milk equal different textures of the paneer!

The market is flooded with various dairy alternatives; they are healthy and tasty, too. The various alternatives may be milk of camel, goat, sheep and donkey. Out of these, Goat milk, is an alternative which is loaded with nutrients and may support good health. Studies say that goat's milk has smaller-sized fat globules and a different type of protein (casein) structure, which creates delicate curds. The curds made from goat milk hold moisture much more effectively, resulting in a softer texture when eaten, as opposed to the chewy density that is often found in cow's milk paneer. The softness of these curds is why they are preferable in gravies and sauté dishes, as well. Still in doubt about what makes goat milk superior for paneer making?

• Scientific reports suggest the easy digestibility of goat milk, so the paneer may be easy to digest
• The unique protein structure of this milk may result in a different texture of the paneer
• Some studies document that it is less allergenic compared to other milks, so it may be suitable for kids, the elderly and fitness seekers
• The higher bioavailability of nutrients in goat milk is also mentioned in scientific studies.

• Pour fresh, full-fat goat milk into a pan on medium heat, stirring frequently to prevent burning.
• When the milk has just started boiling gently, reduce the heat, and add lemon juice slowly, with gentle but continuous stirring.
• The milk separates into the greenish whey on top and the soft curds below.
• Now, turn off the burner, and allow the curds to rest for five minutes.
• With a muslin cloth-lined strainer, this curd can be strained. After straining, rinsing the curds under cold water is necessary to remove acids.
• To gently squeeze out any excess water from the curds, before placing a small weight on top of the curds for 10 minutes only.

• Wise Choosing of the fighter - Lemon or Vinegar- for the proteins in the milk to methodically coagulate, lemon juice should be used for making soft goat milk paneer.
• Turn The Heat down for that soft chew - Gentle heating of the milk will help preserve its natural fats and proteins, which creates a more flexible set of curds as opposed to a stiff set of curds.
• More flex and limited press - Goat milk paneer has to be pressed down much less than commercially made paneer, or else too much moisture will be squeezed out, and the paneer will be dry and break apart into smaller pieces. 

• Butter Masala with Goat Milk Paneer

• Bengali Style Goat Milk Sandesh