Sitamarhi Entrepreneur Shares Secret to Perfect Homemade Paneer, Boosts Business

• Amrita Kumari, a rural woman entrepreneur from Sitamarhi, shares her method for making pure and delicious paneer at home.
• She emphasizes using fresh, full-cream milk, boiling it on low heat, and continuously stirring to prevent burning.
• Lemon juice or vinegar (1-2 tablespoons per liter) is recommended for curdling, added gradually while stirring gently.
• After curdling, strain the paneer through a muslin cloth, wash with cold water to remove sourness, and press to remove excess water.
• One liter of full-cream milk yields 180-220 grams of paneer, making it a viable business with focus on purity and hygiene.

Why It Matters: Learn to make perfect paneer at home with Amrita Kumari's method, ensuring purity and potential for business.