Paneer, the Indian Cottage Cheese

Paneer is a common source of protein for non-meat eaters or vegetarians and hence it has become an integral part of our Cuisine. In India, Paneer traditionally is either made at Homes our brought Fresh from the local dairy outlets. Packed or branded Paneer is still not preferred over local dairy Paneer.

Commercial Paneer

Standardized Full Fat Pasteurized milk is used to make Paneer. Chemicals such as Calcium Chloride, Ascetic Acid, and Vinegar is used in the process and certain preservatives are added to increase the shelf life. Commercial Paneer is very hard, is high in Fat and has a typical unnatural smell and taste on account of the chemicals used in the process.

How we make A2 Paneer

Raw and Fresh A2 Milk from our pasture fed Gir Cows is the primary ingredient to make A2 Paneer. The milk is heated to 90 degrees and then Natural Lemon Juice is added to coagulate the milk. The solids then separate from the Whey and are it is then emptied in molds and pressed for 15-20 mins to remove the leftover whey.

Ghar Jaisa Paneer – Fresh, Soft and Tasty

We take pride in the fact that our Paneer is “Ghar Jaisa Paneer.” It is natural, soft, fresh and tasty. Most importantly, no chemicals or preservatives are used in the entire process making it the best A2 Paneer available in the market.