1) The Water Test: Drop a small piece of paneer into a bowl of water. Pure paneer stays intact, while adulterated paneer may dissolve or turn the water turns cloudy.
2) The Heat Test: Heat paneer in a pan without oil. Pure paneer softens slightly, while fake paneer may release excess oil or become rubbery.
3) The Texture Test: 
Press paneer gently between your fingers. Fresh, pure
paneer feels soft and crumbly, not rubbery or overly firm.
4) The Smell Test: Smell the paneer closely. Pure paneer has a mild milky aroma; a sour or chemical smell indicates spoilage or adulteration.
5) The Iodine Test (Starch Check):
Add a drop of iodine solution. If the
paneer turns blue or black, it contains starch, indicating adulteration.
6) The Boiling Test:
Boil paneer in water for a few minutes. Pure paneer retains shape, while adulterated paneer may break apart or become slimy.
7) The Lemon Test: Add a few drops of lemon juice. Pure paneer shows no major reaction, but adulterated paneer may start dissolving or changing texture.
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