New Delhi: At least 1200kg of synthetic paneer values Rs 3.84 lakhs was recently destroyed by the food department of Ghaziabad district. The fake paneer caught serious attention about the safety and food protocols across the restaurants and roadside eateries about being fake, adulterated and harms it can cause to the human body. The crackdown highlights a growing issue across Uttar Pradesh, where adulteration rackets continue to thrive despite repeated inspections, making consumers more vulnerable than ever.

With cases of rising fake paneer, khoya and other sweets, the risk increases during the time of festivals such as Holi and consumers should be aware while buying such things from outside. Here is a guide for you to test ways on how to know if your paneer is fake or real, and how to make paneer at home for safe use.

How to test the purity of paneer at home

1. Check the TextureBreak a piece of paneer with your fingers.

• Pure paneer: Soft, slightly grainy, breaks easily.


• Adulterated paneer: Hard, rubbery, or too smooth.

2. Smell Test

Smell a small piece.

• Pure paneer: Mild, fresh, milky smell.


• Impure paneer: Sour, chemical-like, or unpleasant smell.

3. Hot Water Test

Put a cube of paneer in hot water for 10 minutes.

• Pure paneer: Remains firm and holds its shape.


• Impure paneer: Breaks, crumbles, or becomes mushy.

4. Iodine Test for Starch

Add a few drops of iodine to crumbled paneer.

• Pure paneer: No colour change.


• Paneer with starch: Turns blue or black.

5. Lemon Test for Synthetic Milk

Heat a small piece of paneer with lemon juice.

• Pure paneer: Slight curdling is normal.


• Synthetic paneer: Does not curdle and becomes rubbery.

6. Foam Test for Detergent

Mix a little paneer in warm water and shake.

• Pure paneer: Water becomes milky but does not form foam.


• Paneer with detergent: Foam or froth appears on the top.

7. Colour and Appearance

• Pure paneer: Off-white or pale cream.


• Synthetic paneer: Very bright white or shiny.

8. Taste Test

Chew a small piece.

• Pure paneer: Soft and milky.


• Adulterated paneer: Rubbery, sticks to teeth, or tastes odd.

How to make paneer at home

Ingredients

• 1 litre full-cream milk (cow or buffalo milk)


• 2 tbsp lemon juice or 2 tbsp white vinegar or ½ cup curd


• Clean muslin cloth (cheesecloth)


• Strainer

How to make:

Pour milk into a heavy-bottomed pan and bring it to boil.

Once milk is boiled add lemon or vinegar while stirring.

Give it a boil for few scoend and see milk seperate into solid and liquid.

Turn off the flame and place a muslin cloth over to strain.

Rinse and collect the solid and place a heavy pate on top to form a solid shape.

Let is rest for 1 hour and your paneer is ready.

This is how you can stop the consumption of fake or aduterated paneer and get yourself some fresh batch each time you are cooking or eating paneer.