What is the Difference Between Khoya and Paneer?

Khoya and paneer are two milk products commonly used in Indian cuisine, but they have distinct differences:

1. Texture and Taste: Paneer has a soft texture and a mild, milky flavor, while khoya has an oily, granular texture and a rich, nutty taste.
2. Production Process: Paneer is made by curdling milk with an acidic agent, such as lemon juice or vinegar, and then draining and pressing the curdled milk to form a firm block. Khoya, on the other hand, is made by slowly simmering milk until its moisture evaporates, leaving a solid, granular substance.
3. Ingredients: Paneer is made from curds and whey, while khoya is made from evaporated milk solids.
4. Uses: Paneer is often used in savory dishes, such as pakoras, curries, and various other Indian recipes. Khoya is typically used in the preparation of sweet dishes and desserts.
5. Storage: Khoya can be stored for about a week in the freezer without losing its freshness, but paneer has a shorter shelf life and cannot be stored for an extended period, even when refrigerated.

In summary, khoya and paneer are both milk derivatives used in Indian cuisine, but they differ in texture, taste, production process, ingredients, and uses.

Comparative Table: Khoya vs Paneer

Here is a table comparing the differences between khoya and paneer:

Khoya is made by evaporating the moisture in milk, resulting in a soft, grainy texture with a rich, nutty flavor. It is commonly used in sweet dishes and desserts. Paneer, on the other hand, is an Indian cheese made by curdling milk with an acidic agent, giving it a soft, smooth texture and a mild, milky flavor. Paneer is typically used in savory dishes, such as curries, sandwiches, and wraps.