If you love the soft texture and rich taste of paneer, you’re not alone!
As one of the most loved foods in India, paneer has many takers. From starters to curries and salads and even desserts, it can elevate the flavour of any dish it is added to. But what goes into making the perfect paneer?

Join Srinidhi, a part of the Akshayakalpa Organic team, as she takes us on a journey to understand the makings of organic paneer that is hard to resist!

It all begins with the milk: Fresh, organic milk from fodder-fed cows on Akshayakalpa farms is the primary ingredient in making organic paneer
Heating of the milk: As a vital first step, the organic milk is heated to over 90 degrees Celsius. This ensures the whey protein in milk is protected and kept intact.

Coagulation: Staying true to the chemical-free promise of Akshayakalpa, organic curd is used to coagulate the milk.

Draining of the whey: Whey is the by-product of paneer-making that is drained and the coagulated paneer-mass is transferred into the ‘hoops’.
Pressing: Once collected, the paneer is pressed at a particular pressure within Teflon hoops.

Curing: The paneer blocks are chilled in ‘curing tanks’ to bring the temperature below 20 degrees Celsius for ease of cutting
Cutting: The paneer is cut into desired sizes and vacuum packaged to increase its shelf-life naturally.

After packaging, the paneer is stored and delivered under a continuous cold chain till it reaches your doorstep.

Crafted using 100% organic milk and curd for melt-in-the-mouth softness, rich milky taste and your daily dose of protein, Akshayakalpa Organic Malai Paneer is made without the use of vinegar, lemons or synthetic citric acids. Because our paneer has no added preservatives, artificial additives or emulsifiers of any kind, it retains its naturally soft texture in every bite

Try this delectable paneer today! Order now on the Akshayakalpa app. [ Ссылка ]

To witness the ‘Good Food Movement’ in action, book a visit to the Akshayakalpa farms today!

Call now for more details 9535388122 or write to us at farmvisit@akshayakalpa.org.

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Timecode

0:00 - Intro

00:36 - Highlights of Paneer Journey

00:37 - Organic Milk & Why Milk is Heated ?

1:13 - Coagulation Process, Why Sour curd is added ?

1:54 - Draining of Whey

2:20 - Pressing of Paneer Mass

2:29 - Curing of Paneer & Cutting

2:54 - Vacuum Packing

3:23 - Dispatch & Storage of Paneer

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