Paneer commonly used in South Asian cuisine is basically fresh cottage cheese. It is unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acids. It is richer and has lower moisture content than other loose paneer found in local markets. Unlike most other cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing an important source of protein for vegetarians.
Amul Dairy has a fully automated process plant where paneer is packed and sealed to retain freshness, thus providing hygienic paneer unlike locally made paneer sold in open packs. This enables the paneer to be frozen thereby providing a long shelf life of about 12 months. Amul Malai Paneer Blocks are rich in quality and have a smooth, uniform texture and softness often desired and asked for by consumers. Blocks typically find their use in large scale establishments such as restaurants or hotels.