Indian Paneer Suppliers and Manufacturers

Frozen Paneer (Indian Cottage Cheese), a versatile and popular dairy product now available for global distribution. Made from high-quality milk, ensuring a creamy and rich texture. Individually quick-frozen to preserve freshness and extend shelf life. Authentic Indian taste and flavor, perfect for a variety of traditional and modern dishes. Easy to store and convenient to use, allowing for hassle-free meal preparation. Ideal for restaurants, hotels, and catering services catering to Indian cuisine. Adds a delightful creamy element to curries, desserts, and snacks. Sourced from trusted dairy producers in India, ensuring quality and authenticity. Expand your product offerings and cater to the growing demand for Indian cuisine with Frozen Paneer

Paneer 100 ltr batch 100g to 150 g stabilizer at 70 degree temprature then heat up to 90 degree then cool upto 72-75 degree and add Acetic Acid solution and coagulant & Slowley continuous stering ,Rest to set 3-5 minutes and continue your same process. Paneer Stabilizer Using a stabilizer for paneer preparation is highly beneficial and recommended for dairy manufacturers. Adding a stabilizer can significantly improve the quality and yield of paneer, resulting in increased profitability for the dairy producer. Here are some specific benefits of using a stabilizer for paneer: 1) Increased Yield: Using paneer stabilizer can increase the yield of paneer by 2-3%. This increase in yield translates to a greater quantity of paneer produced per batch, significantly improving the profitability of dairy manufacturers. 2) Smooth Body and Texture: The use of a stabilizer in paneer preparation can improve the body and texture of the paneer. The stabilizer creates a uniform structure throughout the paneer, resulting in a smooth and spongy texture. 3) Creamy Taste: Paneer prepared with a stabilizer has a creamy and buttery taste that enhances the flavor of various dishes. 4) No Stickiness in Paneer: Paneer stabilizer prevents stickiness in the paneer, allowing it to maintain its texture and taste even when exposed to high temperatures. 5) Increased Shelf Life: Paneer prepared with a stabilizer has a longer shelf life, which means that it can be stored for a longer time without spoiling. The shelf life can be increased by 2 or 3 times. 6) No Yellowish Color in Paneer: Using a stabilizer can prevent the yellowish color that can occur in paneer, ensuring that the paneer retains its natural white color. 7) Consistent Cutting Size and Shape: Paneer prepared with a stabilizer can be easily cut in a consistent manner, ensuring uniformity in size and shape. 8) No Need for Additional Preservatives: Paneer stabilizer eliminates the need for additional preservatives, making the paneer healthier for consumption. 9) Reduced Spoilage: With the use of a stabilizer, the problem of spoilage can be reduced, resulting in a lesser amount of spoilage, waste, and associated losses. 10) Economical: Using a stabilizer for paneer is an economical solution since it has a low cost of usage and can improve the yield, texture, taste, and shelf life of the paneer. Overall, using a stabilizer in paneer preparation can significantly enhance the quality and profitability of dairies, making it an essential ingredient in their manufacturing process.

Paneer Masala

Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. Milk is first heated (pasteurizing) to 85�°C and held for 12 minutes. 2. Add 2% to 20% of LAS 4NF based on the Protein Content of the Milk to the pasteurized milk and stir slowly to ensure full dissolving at 80C. 3. LAS 4NF itself contains coagulant. If necessary add coagulant as per the costumer requirement slowly to the milk by slow stirring, maintaining the temperature at 70�° C. 4. Keep Slow stirring for complete separation of solids and whey. (Indication: Whey will turn to light green color and small lumps of solids will settle down) 5. The whey water is filtered through a fine mesh of muslin cloth. The separated particles remain in muslin cloth and it is held in hoofer. 6. Apply pressure on the covered solid spread evenly on hoofer, with a flat lid in lay till water droplets stop. 7. Then the Paneer is pre-cooled in pure water at room temperature for 10 mins or till the external sides can be held in hand water for 10 mins , then dip in chilled water for 4 hours. DOSAGE Use 2 to 20% of LAS 4NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 4NF need to be used.

Shahi Paneer Masala

Price - Rs 190 Product Description A savory symphony of tender paneer cubes simmered in a lucious, aromatic tomato and buttery gravy. Net Weight Inside: 80 Gms Water to Be Added: 160ml Rehydrated Weight: 240 Gms. (Approximately) Ingredients: Cottage Cheese, Onion, Butter, Tomato puree, Cream, Ginger, Garlic, Green Chilli, Curd, Sugar, Salt, Fenugreek, Melon Seeds, Cashew, Condensed Milk Solids, Spices & Condiments Caution: Contains an oxygen absorber for extra freshness, please remove it before preparing

Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).

LAS 5NF is a Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Flavored milk,Ice cream,Gelato,Cottage cheese, Vegan Cheese,Sour cream,Whipped cream and Vegan butter. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS 1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation. 2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good. 3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 43�°C for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.

Las 4NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Clean Label, Vegan, Gluten-Free, Plant-based and Non-GMO starch used as a special additive for improving texture of Paneer. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).