In recent years, there has been a noticeable shift in consumer preferences towards traditional and locally sourced products, with analogue paneer emerging as a popular choice in India. This type of paneer is made from natural bacterial cultures, which are added to the milk to ferment and curdle it, resulting in a unique texture and flavour profile.
Analogue paneer production is primarily concentrated in the northern states of India, particularly in Punjab and Haryana, where dairy farming is a significant industry. The demand for this product is driven by health-conscious consumers who prefer the natural and chemical-free process of making paneer. Moreover, analogue paneer is believed to have various health benefits, including improved digestion and higher nutritional value compared to its processed counterpart.
The growing demand for analogue paneer has led to an increase in production, with many local dairy farmers and small-scale entrepreneurs investing in this traditional method of making paneer. The Indian government has also taken notice of this trend and is providing support to local dairy farmers through various initiatives, such as training programs and subsidies for equipment and raw materials.
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