In India, paneer is often made at home. Families have secret recipes for the perfect curd. Use too much lemon juice, and it turns rubbery. Too little, and it falls apart. It’s a science.
Some chefs call it “the cheese that never grows up.” It never ages. It’s always young, fresh, and innocent. That’s its charm.
There’s even a sweet version called rasgulla made from paneer’s cousin, chenna. Yes, you can turn this savory block into dessert. Mind blown.
