Cheese, Go-Two Protein Source for Vegetarians, is back in the headlines, but not for good reason. Often used in daily Indian food, or as a particular royal spread, it has come under the purview of a high -scale dairy items in Punjab after a large -scale quality testing that more than one -third of cheese samples were mixed.

According to a recent report by the Punjab Health Department, 531 cheese samples were tested, 196 failed in quality testing, and 59 were declared unsafe for consumption. The Region? Use of starch and harmful chemicals in production.

Punjab Health Minister Dr. Balbir Singh did not reveal the words when he said that these chemicals should not have been used to make cheese. “I advise people to make their cheese at home or buy it from a certified brand like Verka owned by the Punjab government. Some should minimize the purchase of cheese from the market. Earlier, women used to boil milk at home to make cheese and make cheese. The same method should be used.”

In the test process, ghee did not perform much better. Out of 222 ghee samples tested, 20 were substandard, and 28 were insecure. And Dr. There was also something about Singh, especially the much awaited A2 ghee.

“There is nothing like A2 Ghee,” he clarified. “We have seen vendors selling it to Rs 2,000 to Rs 3,000 per kg. The truth is that, there is no product like A2 ghee; it’s like A1 ghee. Do not mislead. Either buy or make from Milkfed. It has no rocket science.”

Prachi Jain, the chief clinical nutritionist at CK Birla Hospital in Gurugram, agrees with the idea of homemade dairy. “In homemade cheese or ghee, you have control over the content,” she explains indiayatody.in. “You can use good quality milk, preferably organic. It avoids adulteration with starch, synthetic solid, or poor-quality fat that is often added to commercial items.”

She also explains additional benefits: “When built at home, these items are preservative-free. Floid cheese and ghee may include foam anti-film agents, bleaching chemicals, or additives to expand shelf life or improve appearance.”

Homemade dairy also scores freshness and hygiene. You can maintain cleanliness at each stage, from boiling milk to filtering ghee. You also get better taste, smell and nutrient content to enjoy.

Another frequent is a frequent factor: sodium.

Salt is added to the commercial cheese sometimes for taste and protection, but homemade versions are naturally low in sodium, until you add it yourself.

There is also nutrition, taste and texture on one side. Prachi said, “You can depend on the firmness of cheese on whether you want to grill it or use it in curry.” “Similarly, ghee can be light and light fragrant or deep brown – your kitchen, your rules.”

But is making cheese and ghee at home really practical? Although this is the safest option, process time, effort and lots of milk demands, something that is not quite fit in everyone’s busy schedule.

If you can leave the effort, making your own cheese and ghee can be the most healthy, and safest, option. Because with increasing cases of adulteration, the risk may not be worth the convenience.