Ram Godhan Malai Paneer, or Indian cottage cheese, is a type of fresh cheese with a soft, spongy texture and a mildly sweet, acidic flavor. It is a staple in South Asian cuisines, especially in India, Nepal, and Bangladesh. Unlike many cheeses, paneer does not melt and can be grated, sliced, crumbled, or eaten raw or cooked. Paneer is made by heating milk and curdling it using acidic agents such as vinegar, lime juice, or other acidic foods. The choice of curdling agent influences the flavor of the paneer. There are various types of paneer, including low-fat paneer, soy paneer, vegetable-impregnated paneer, filled paneer, and UF paneer. Paneer is traditionally made by heating milk and curdling it with an acidic agent like vinegar, lime juice, or even other acidic foods. The choice of curdling agent can impact the final flavor of the paneer, adding a subtle layer of complexity.