Acid used for paneer preparation for coagulation
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Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt) to hot milk to separate the curds from the whey.
The curds are drained in muslin or cheesecloth and the excess water is pressed out.
The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance.
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