A staple in Indian kitchens and a key protein source for vegetarians, Paneer is now at the centre of a nationwide food safety drive. The Food Safety and Standards Authority of India has announced pan-India surveillance of milk and milk products, with paneer high on the priority list.
Why Paneer Matters So Much
According to experts, paneer turns hard because of two reasons: over-pressing and over-heating. It is found that when the paneer is pressed too hard and for too long (read 1 hour or more) the moisture gets squeezed out completely. Also, when you keep continue boiling after the curd separates and whey too, this is also the reason for paneer getting hard. It often happens that when it comes to pressing the paneer to bring it altogether, people often place a weight of 3-4 kg on top for 2-4 hour and that is where it goes wrong and makes you paneer hard. Also, as and when you add acid and curd separates, the heat must go off. People often continue simmering it and and end up spoiling the paneer. It also happens that people refrigerate the paneer immediately, which makes it hard inside out.
Rising Concern: Adulteration
In recent years, paneer has increasingly been linked to:
- Use of synthetic or low-quality milk
- Addition of starch, detergents, or non-dairy fats
- Poor hygiene in unorganised sectors
This has raised serious public health concerns, prompting regulatory action.
FSSAI’s Nationwide Action Plan
Under the new initiative, FSSAI will conduct:
- Large-scale sampling across all districts
- Coverage of both organised and unorganised sectors
- Testing of products like paneer, khoa, chenna, ghee, butter, curd, and ice cream
The goal: ensure quality, detect adulteration, and restore consumer trust.
Read More: White Revolution 2.0: India Targets 50% Jump in Cooperative Milk Procurement
Why Milk Products Are Under Focus
According to FSSAI, milk is central to Indian diets due to:
Growth of value-added dairy products
Its nutritional importance (macro + micronutrients)
Increasing demand driven by health awareness
How to make paneer soft every time
Here, we will tell you about 5 smart tips and secrets that you can follow at home and every time your paneer will turn out to be soft.
- Add Acid Gradually
When it comes to adding acid (lemon juice or vinegar) people often add it all in one go right after the milk boils. The trick is to add lemon juice one tsp at a time. Stir gently for 4-6 seconds and then again add a tsp, until you see curd forming gradually around the spoon. Stop adding acid the moment the whey turns clear and greenish. Also, while adding the acid, make sure you keep stirring the milk as it helps with faster curdling and keeps the paneer soft as well. - Switch Off Heat Immediately
People often keep boiling the whey and curd once it is separated, just with a hope to make it perfectly curdled one. This is where it goes all wrong. The rule is: do not simmer anymore. The moment you see clear, greenish yellow whey with no milky-white cloudiness, immediately switch off the flame. - Rinse with Cold Water
After straining the whey, people simply place the curd into a mesh or cloth and start giving it a shape. People often miss that the curd is still hot and it is important to stop its further processing. The solution is to run cold tap water over the strained curds for 15-30 seconds. This will halt the cooking process and locks in the soft texture. It also rinses away any residual lemon or vinegar taste. - Press only for 30-40 minutes : Pressing the paneer for too long doesn’t give you anything extra. This myth needs to be debunked. The key is to press the paneer for only 30-40 minuyes maximum with a gentle weight. If you need paner for bhurji or salad, then press it for 15-20 minutes. For curries like palak paneer and shahi paneer, press for 30-40 minutes so that it can hold the shape, but be careful while cutting. And for tikka and kebabs, one can press them a bit longer but not beyond 50 minutes. Anything beyond this will make your paneer hard and chewy.
- Ice Water Soak After Pressing
After pressing the paneer, people start cutting and cooking it for dishes. The practice needs to stop. It is important to give the pressed paneer a ice water soak, so that the cold water firms up the outer surface of paneer and at the same time keeps the interiors soft and creamy. It also rehydrates the outer layer slightly, counteracting any dryness from pressing.
Avoid This Common Mistake
Refrigerating paneer immediately after pressing can make it dense and chewy. Let it rest or soak before chilling.
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