Homemade paneer isn’t automatically safer: What matters more, according to a dietitian

Homemade paneer may not be inherently safer than store-bought versions, according to a dietitian. The key factor is not whether it's made at home, but the quality of the raw ingredients and proper hygiene during preparation. Dietician Garima Goyal points out that when making paneer at home, using fresh, uncontaminated milk and maintaining cleanliness is crucial.

However, if the milk is compromised or not treated properly, the safety of the resulting paneer cannot be guaranteed. For commercially sold paneer, consumers should scrutinize the label for FSSAI certification, ingredient list, manufacturing and expiry dates, and packaging condition. Goyal emphasizes that paneer should be refrigerated and not consumed if it shows signs of spoilage like off-odors, sliminess, discoloration, or damaged packaging.

While homemade paneer allows for greater control over the type of milk used, ultimately food safety hinges on the quality of the milk, hygiene practices, and proper storage—not whether it was prepared at home or purchased commercially.