Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid and yogurt to hot milk to separate the curd from the whey. The curds are drained in muslin or cheesecloth’s and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance.

Capacity :

100 liters/Day
5000 Liters/Day

Plate Heat Exchanger

Pump

Dump Tank

Hot Water Boiler

Incubation Tank

Paneer Hoops And Press

Vaccume Machine