Stainless Steel Paneer Maker | 400+ Grams Home-Made Paneer

FSSAI investigations found that most paneer sold in shops contains starch, synthetic milk, detergent chemicals, or formalin — a known carcinogen. Making paneer at home is the only way to be 100% sure of what your family eats every day.

• No preservatives, no artificial colours, no shelf-life chemicals
• No vanaspati ghee or palm oil used to fake the texture of real paneer
• Fresh paneer has higher protein content than paneer that has been sitting in a packet for days
  

Why Use Our Paneer Maker?

• Pure Food-Grade Steel: No plastic. No BPA. No chemical leaching. Steel does not react with acidic milk, does not absorb smells, and does not stain. Safe for daily use.
• Perfect Square Shape: Every block comes out clean and uniform. Slice into neat cubes for sabzi, cut thick for tikka, or grill it whole — just like market paneer.
• More Protein, More Nutrition: Fresh homemade paneer has higher protein and calcium than packaged paneer sitting in a cold storage for days.
• No Cloth Drama: No arranging cloth, no squeezing, no mess. Just pour, press, and wait. Anyone can do it.
• Ready in 20 Minutes: No special skill, no long process. Make it before sleeping, wake up to fresh paneer in the morning.
• Softer and Tastier: Fresh homemade paneer is creamier, softer, and absorbs masala better than any packaged paneer you have ever tasted.

How to Use — 5 Simple Steps:

• Step 1 — Boil your milk
  Bring 2 litres of full-fat milk to a rolling boil. Buffalo or cow full-fat milk gives the creamiest result.
• Step 2 — Add lemon juice or vinegar
  Add 2 tablespoons while stirring gently. Milk splits into white curds and greenish whey within 2–3 minutes.
• Step 3 — Pour curds directly into the mould
  The holes drain the whey instantly. No cloth, no colander, no extra equipment needed.
• Step 4 — Close the lid and press gently
  Place a small weight on top — a filled water bottle works perfectly. Leave for 20 minutes at room temperature or 1 hour in the fridge for a firmer block.
• Step 5 — Unmould and enjoy
  Flip the mould and lift — the block slides out clean. Store in cold water in the fridge for up to 3 days.
  

Frequently Asked Questions (FAQs):

• Which milk should I use?
  Full-fat cow or buffalo milk gives the best result. The higher the fat content, the creamier and softer the paneer.
• Do I need a cloth inside the mould?
  No cloth needed at all. The perforated holes drain the whey automatically. If you want an extra-smooth outer surface, you can optionally place a thin muslin cloth inside — but most people skip it.
• Will this mould rust?
  No. It is made from food-grade stainless steel which is 100% rust-proof and corrosion-resistant. Safe to use daily even with acidic ingredients like lemon juice and vinegar.
• Can I use it for tofu?
  Yes. The exact same process works for tofu. Pour the soy milk curds in, press the lid, add a weight, and your tofu is ready.