The Indian government is set to issue guidelines that would require restaurants to specify whether they use authentic cottage cheese in their menu or a version of it made from oils and starch after public outcry over the increasing use of non-dairy “analogue paneer”.
Traditional paneer is a soft dairy-based cheese made after curdling milk with an acid, like vinegar, lime juice, or citric acid, to separate the curd from the whey. The resultant curd is strained in cheesecloth to drain it of liquid, and then pressed further to give it a firmer texture. Paneer is a staple ingredient for vegetarians in India, as it is said to be a rich source of protein, calcium, and healthy fats.
