Surti paneer

Surti Paneer is a type of paneer that originates from the city of Surat in the Indian state of Gujarat. It is a soft, fresh cheese that is made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice or vinegar.

History

The history of Surti paneer dates back to the ancient times when the Indus Valley Civilization was at its peak. The art of cheese-making was then passed down through generations and has evolved over time. The city of Surat, known for its unique culinary traditions, has been producing this type of paneer for centuries.

Production

The production of Surti paneer involves curdling milk with an acid, then draining and pressing the curds to form a block. The cheese is typically not aged, which gives it a fresh, mild flavor. The process of making Surti paneer is similar to that of other types of paneer, but it is often made with buffalo milk, which gives it a distinct taste and texture.

Culinary Uses

Surti paneer is used in a variety of Indian dishes, including curry dishes, biryani, and desserts. It is also commonly used in snacks and appetizers, such as paneer tikka and paneer pakora. Because it does not melt when heated, Surti paneer can be grilled or fried without losing its shape.

Nutritional Value

Like other types of paneer, Surti paneer is a good source of protein, calcium, and vitamin B12. It is also low in fat and cholesterol, making it a healthy choice for those following a vegetarian diet.

See Also

• Paneer
• Indian cuisine
• Surat
• Gujarat