Paneer is made by heating milk to \(70\text{–}90^{\circ}\text{C}\) and adding food-grade acids (citric acid \(1\text{–}2\%\), lactic acid, or vinegar). The combination of heat denaturation of whey proteins and acid-induced casein coagulation (\(\text{pH}\approx 5.4\text{–}5.8\)) produces a firm, non-melting curd.