• There are many types of cheese that are made in India on a small scale, but paneer is the only cheese which can be compared to Western cheese in terms of texture.
• Good paneer can be made from milk which contains 5 % more fat than normal milk. Therefore, buffalo milk is more suitable for preparing paneer.
• To curdle milk for paneer, add citric acid or lime juice to heated milk. Strain the curdled milk through a muslin cloth and squeeze out all the whey.
• Paneer is the most popular form of cheese that is prepared in Indian homes and used generously in cooking and confectioneries like rosogullas and sandesh.
• If you want to cut paneer into a particular shape then place the paneer in a rectangular tray and it will take that shape while setting. In this way it will be easier to cut into squares, triangles, etc.
• Grated paneer can be used to decorate a simple dish and make it look quite tempting. Even a paneer bujji can make your breafast more lively.
• Vegetarian cooking looks and tastes a lot more delicious, as the soft colour of paneer heightens the colours of the other ingredients. 
• Paneer not only looks but also tastes delicious. No wonder it has carved a niche for itself in the vegetarian world.

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