A little science goes a long way when making this versatile cheese.
During curdling, the added calcium increases the aggregation of the milk proteins, which helps to produce a paneer with a firmer texture.
Making paneer, along with cooking eggs, is one of the most direct and obvious visual examples of how proteins change their physical structure during cooking. Paneer is prepared by heating milk and then stirring in an acid coagulant, like lemon or lime juice, which causes the milk to separate into curds and whey. The curds, which consist mostly of protein, are collected, rinsed, and then compressed to form a dense cake that can then be cut and cooked.
Proteins are polymers of amino acids and these amino acids also carry electric charges. Similar electric charges repel one another while opposing electric charges attract each other. Milk is an oil-in-water emulsion in which fat globules are trapped in water, with the milk proteins acting as emulsifying agents.
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