Surti Paneer

Surti Paneer
Country of origin India
Region Western India, Gujarat
Town Surat
Source of milk Buffalos
Pasteurised No
Texture Firm body with smooth texture. No internal cracks
Fat content 35–45%
Protein content 20–25%
Aging time 12 to 36 hours

Surti paneer, a buffalo milk version of paneer, gets its name from the town of Surat in the state of Gujarat, western India, where it was probably first prepared and marketed. Once a popular product, very little of it is marketed today. It is made by draining the curds and ripening them in acid whey for 12 to 36 hours. It is similar to Bandel cheese but made from buffalo milk while Bandel is made from cow’s milk. It is a soft cheese prepared with crude rennet. Surti paneer should have a fairly firm body and smooth texture with no internal cracks. It has a slightly salted, milk acid-curd flavour. [1]

See also

References

  1. ↑ FAO document The technology of traditional milk products in developing countries
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