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

⚠️ Most "Fresh" Paneer You Buy Isn't Actually Fresh

Shop and market paneer often sits in cold storage or transit for days before it reaches your kitchen. FSSAI food safety surveys have repeatedly flagged adulteration in dairy products sold loose or in unbranded packaging — starch fillers, detergent-based whiteners, and vegetable fat used to bulk up weight and mimic texture.

Making paneer at home is the only way to know exactly what's going into it.

• No preservatives, no bleaching agents, no shelf-life extenders
• No adulteration with starch, detergent, or vanaspati
• Higher protein and calcium retention than paneer that's been sitting for days

Why the Fixona Paneer Maker

Food-Grade Stainless Steel, Not Plastic
No BPA, no chemical leaching, no reaction with acidic milk. Steel doesn't hold odours or stain over time — built for daily use, not a one-season gadget.

450ml Capacity — Makes 400+ Grams Per Batch
Bigger than most competing moulds on the market (many top out at 250–350ml). One batch is enough for a full family meal, not just a token block.

Perfect Square Blocks, Every Time
The mould shapes clean, uniform paneer — slice into cubes for sabzi, thick slabs for tikka, or grill it whole.

No Cloth, No Mess
The perforated base drains whey on its own. No muslin cloth to arrange, wash, and re-use. Pour, press, done.

Ready in Under 30 Minutes
No skill or supervision required. Start it before dinner prep and have fresh paneer ready the same evening — or leave it overnight for a firmer block by morning.

Multi-Use: Paneer, Tofu, Cheese, Sprouts
The same press works for soy tofu, homemade cheese, and draining sprouts — one tool, several kitchen jobs.

How to Use — 5 Simple Steps

Step 1 — Boil the milk
Bring 2 litres of full-fat milk (cow or buffalo) to a rolling boil for the creamiest result.

Step 2 — Curdle it
Add 2 tablespoons of lemon juice or vinegar while stirring. The milk will split into curds and pale whey within 2–3 minutes.

Step 3 — Pour into the mould
Pour the curds straight into the Fixona press. The perforated walls drain the whey instantly — no strainer or cloth needed.

Step 4 — Press and set
Close the lid, place a weight on top (a filled water bottle works fine), and let it sit for 20–30 minutes at room temperature, or up to an hour refrigerated for a firmer block.

Step 5 — Unmould
Flip the press and lift — the block releases clean. Store in cold water in the fridge for up to 3 days.

• Manufacturer: Dhaani Enterprises
• GSTIN: 09DNPPC6826K1ZF
• Country of Origin: India
• Product Weight: 250 gms