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

Choose Color

Silver Rs. 899 Rs. 1,499 Save Rs. 600

Why Home Cooks Love It

Fresh Paneer, Made Easy

Everything you need for firm, neatly shaped paneer at home.

Firm, Neatly Shaped Blocks

Every batch comes out as a clean, uniform square. Cut neat cubes for sabzi or thick slices for tikka.
Drains the Whey for You

The perforated mould lets the whey run out on its own. No cloth, no squeezing, no colander.
Food-Grade Stainless Steel

No plastic. Steel doesn't react with lemon juice or vinegar and doesn't hold on to smells or stains.
Ready in About 20 Minutes

Pour in the curds, close the lid and press with a water bottle. Leave 20 minutes, or an hour in the fridge for a firmer block.
Easy to Wash

A simple steel mould with no parts to take apart. Rinse, wash and it's ready for the next batch.
Cow or Buffalo Milk

Full-fat cow or buffalo milk gives the creamiest, softest paneer.
Know What Goes In

Make paneer with milk you chose yourself, with nothing added to extend its shelf life.
Works for Tofu Too

The same process works with soy milk curds, so you can press fresh tofu at home too.

Firm, Neatly Shaped Blocks

Every batch comes out as a clean, uniform square. Cut neat cubes for sabzi or thick slices for tikka.
Drains the Whey for You

The perforated mould lets the whey run out on its own. No cloth, no squeezing, no colander.
Food-Grade Stainless Steel

No plastic. Steel doesn't react with lemon juice or vinegar and doesn't hold on to smells or stains.
Ready in About 20 Minutes

Pour in the curds, close the lid and press with a water bottle. Leave 20 minutes, or an hour in the fridge for a firmer block.
Easy to Wash

A simple steel mould with no parts to take apart. Rinse, wash and it's ready for the next batch.
Cow or Buffalo Milk

Full-fat cow or buffalo milk gives the creamiest, softest paneer.
Know What Goes In

Make paneer with milk you chose yourself, with nothing added to extend its shelf life.
Works for Tofu Too

The same process works with soy milk curds, so you can press fresh tofu at home too.

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GST Registered
5 Day Returns

Sep 03 Order today

Sep 03 – Sep 04 Ships within 24 hrs

Sep 08 Expected delivery

2,100+ Customers
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About the Product

A food-grade stainless steel paneer mould with a lid, made for pressing fresh, firm paneer at home without a cloth.

Pour in the curds, close the lid and press. The perforated mould drains the whey on its own and sets your paneer into a neat square block that's ready to cube, slice or grill.

Product type: Paneer maker mould with lid
Material: Food-grade stainless steel
Shape: Square block
Batch size: Up to 2 litres of milk
Colour: Silver
Country of origin: India

No Cloth Needed

The perforated mould drains the whey by itself. No tying muslin, no squeezing, no mess.

Neat, Uniform Blocks

Every batch sets into a clean square block. Cut neat cubes for sabzi or thick slices for tikka.

Food-Grade Stainless Steel

No plastic. Steel doesn't react with lemon juice or vinegar, and doesn't hold on to smells or stains.

Quick and Simple

About 20 minutes of pressing at room temperature, or an hour in the fridge for a firmer block. No special skill needed.

Works for Tofu Too

Use the same steps with soy milk curds to press fresh tofu at home.

Boil the milk. Bring 2 litres of full-fat cow or buffalo milk to a rolling boil.
Split it. Stir in 2 tablespoons of lemon juice or vinegar. The milk separates into curds and whey in 2–3 minutes.
Pour into the mould. The holes drain the whey straight away.
Close and press. Put the lid on and place a weight on top, like a filled water bottle. Leave 20 minutes, or 1 hour in the fridge for a firmer block.
Unmould. Flip the mould and lift. Store the paneer in cold water in the fridge and use within 3 days.

1 × stainless steel paneer mould
1 × lid for pressing

Wash before first use
Rinse soon after use so curds don't dry in the holes
Wash with warm water and a mild dishwashing liquid
Use a soft brush to clear the drainage holes
Dry fully before storing

Perfect For

Families who prefer fresh homemade paneer
Everyday dishes like matar paneer, palak paneer and bhurji
Paneer tikka and grilled paneer
Making tofu at home

Why People Like It

No cloth, no squeezing, no mess
Neat blocks that are easy to cube
Sturdy steel with no plastic parts
You choose the milk that goes in

Safe Use

Take care when pouring hot curds and whey, and keep children away from the stove while boiling milk.

Free delivery across India
Dispatched within 24 hours
Cash on Delivery available on eligible pin codes
Pay online and save an extra Rs. 100
5 day returns
GST registered seller

For full terms, see our shipping policy and refund policy.

⚠️ 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.