Paneer Dodi (Indian Rennet)
₨ 65 – ₨ 520
Paneer Dodi is a natural, vegetable-based coagulant that is used to make homemade cheese. It is mild in flavor and non-allergenic, making it a safe and versatile choice for cheesemakers of all levels.
Paneer Dodi is a traditional ingredient used for centuries to make cheese. It is made from the bark of the fig tree, which contains a natural enzyme that coagulates milk. (Indian rennet) is a mild-flavored coagulant, meaning it does not impart strong flavors to the cheese. It is also non-allergenic, making it a safe choice for people with allergies.
In addition to being mild and non-allergenic, Paneer Dodi is also very versatile. It can be used to make a variety of cheeses, including paneer, ricotta, mozzarella, and cheddar
- Name: Indian rennet
- Flavor: Mild
- Allergens: None
- Shelf life: 1Year
- Indian rennet
- Milk
- Salt
- Other flavorings, if desired
- Indian rennet can be used to make a variety of cheeses, including paneer, ricotta, mozzarella, and cheddar.
- It can also be used to make tofu and other dairy-free products.
- Indian rennet can be used to thicken soups and sauces
- Paneer
- Ricotta
- Mozzarella
- Cheddar
- Tofu
- Soups
- Sauces
Nutrition Facts
| Calories | 10 |
| Fat | 0 g |
| Sodium | 0mg |
| Calcium | 10mg |
Indian rennet has been used for centuries in Pakistan to make cheese. It is a traditional ingredient that is still used today by many cheesemakers.
- Mild flavor
- Non-allergenic
- Versatile
- Long shelf life
- Cultural significance
- Can be difficult to find
- May not be as strong as other coagulant
- May have a slight flavor
Frequently Asked Questions (FAQ’s)
Title
How do I use Indian rennet?
Where can I buy Indian rennet?
Specification: Paneer Dodi (Indian Rennet)
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