Whenever I go to Shopping Malls, I find big slabs of Paneer (Indian Cottage Cheese) in the display fridges. They are attractive with neat cuts. Mostly this stock remains there, every time I visit that counter. On keen observation I find atleast a few pieces remaining there for a few weeks before they are replaced with new stock.

In contrast the Paneer made at my place turns sour on third day. I need to necessarily plan a recipe before hand to turn milk into panner and has to necessarily exhaust it on the second day before it turn sour.

The home made paneer turns sour while the store bought remains on the shelf for long and remains intact even after it gets into our fridge. What is the secret?

The preservatives added to the stuff keeps it fresh. Even the micro-organisms and bacteria are mortally afraid of going near it, while we merrily cook eat and feed our family with this paneer!! 

Those who find logic in what I shared here may like to make paneer at home as shown at http://www.gayatrivantillu.com/recipes-2/basics/howtomakepaneer

Enjoy responsibly!
Shared publiclyView activity