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

⚠️ Did You Know? 83% of Market Paneer Fails Safety Tests 😳 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. Manufacturer: GreetGood Retail, Mumbai GSTIN: 27KITPS0747H1ZF Country Of Origin: India Product Weight: 360 Grams ✅ 97% Positive Ratings From 3000+ Customers 🚚 3-5 Day Delivery Time All Over India