Transcript:

So, when you are doing high school chemistry, when you were doing titration, did they ever tell you that titration and making paneer is the same thing? It is, really.

What is titration? You take a reagent one which is in a conical flask, and you add to it another reagent, and you are essentially playing with the pH, and when the pH becomes a certain range, the colour indicator changes, and you know that it is titrated.

This is the same thing that is happening when you are making paneer. You boil milk, and milk is a weak acid. It is a pH of 6.7 to 6.9. You boil milk, and to that, you add a strong acid, which is lemon juice. It's a pH of 2, around 2. And you have to add a sufficient amount of lemon juice, and at a certain pH range of the mixture, the protein in the milk will coagulate. It will phase separate from the bulk, and that's how paneer is made.

Titration and making paneer is the same thing!