The process of making cheese is easy at home. Here is a simple recipe to make paneer-type fresh cheese (like cottage cheese):
Cheese banane ki vidhi (Fresh Cheese/Panner)
Ingredients:
1 liter full-fat milk (cow or buffalo milk)
2-3 tbsp vinegar or lemon juice
Muslin cloth (malmal cloth)
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Method of making:
1. Milk boiling:
Put milk in a pot and keep it boiling. Keep stirring it continuously so that the milk does not get sticky.
2. Acidic spices:
When the milk is boiled, reduce the heat and start adding vinegar or lemon juice little by little. The milk will curdle.
3. Separate the water and the whey:
When the milk water (whey) and the whey separate, turn off the gas.
4. Sift the sieve:
Put the whole mixture over a bowl covered with a muslin cloth. Let the water drain out.
5. Wash and squeeze:
Wash the sieve in cold water so that the taste of vinegar/lemon reduces. Then squeeze it well.
6. Press to give shape:
Wrap the cheese in a cloth and put something heavy on top (like a wooden spoon) so that it takes shape and the extra water drains out. Leave it for 1-2 hours.
7. Cheese is ready!
Now cut it into pieces and use it as a vegetable, sandwich or snack.
Benefits of Cheese:
1. Good source of Protein:
Cheese contains high-quality protein which is essential for the growth and repair of the body.
2. Rich in Calcium:
It strengthens bones and teeth. Beneficial for children and adults.
3. Good source of Vitamin B12 and A:
Cheese contains important vitamins which are beneficial for eyes, skin and nervous system.
4. Helps in Weight gain:
Cheese is an energy-dense option for people who want to gain weight.
5. Gut health (Probiotic cheese):
Some cheeses like paneer or fermented cheese provide probiotics which help in digestion.
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Disadvantages of cheese:
1. High fat and calories:
Eating too much cheese can increase the risk of obesity, high cholesterol and heart problems.
2. Lactose intolerance:
People who are lactose intolerant may have gas, pain or digestion problems due to cheese.
3. High sodium content:
Some cheeses have too much sodium which can increase blood pressure.
4. Preservatives and processed cheese:
Processed cheese available in the market contains chemicals and preservatives which are not good for health.
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Conclusion:
Eating cheese in balanced quantities can be beneficial for health. Prefer natural and fresh cheese (like homemade paneer) and avoid processed cheese.
If you want to make and sell cheese, you will have to prepare some important things — production, branding, packaging, and marketing. Below is explained step-by-step:
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1. What is required for making cheese (Setup):
Basic Equipment:
Stainless steel pan (large)
Thermometer (to check the temp of milk)
Cheese press (if you want to make hard cheese)
Muslin cloth (to clean the cheese)
Fridge (for storage)
Raw Material:
High-quality milk (buffalo/cow)
Vinegar or citric acid
Salt (for preservation)
Packaging material (vacuum bags, labels, boxes)
License/Registration:
FSSAI food license (required)
GST registration (if you want to sell in large quantity)
Local dairy board approval (if possible)
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2. Ways to Sell Cheese (Marketing & Sales):
a. Branding & Packaging:
Create a name and logo for the cheese
Use hygienic and attractive packaging
It is important to write ingredients, expiry date and FSSAI no. on the product
b. Online Marketing:
Create your page on Instagram and Facebook
Share videos, reels and health tips of making cheese
Connect directly with local customers on WhatsApp business
c. Offline Sales Channels:
Supply to local grocery stores or organic food stores
Set up stalls in farmers markets or food exhibitions
Give samples to nearby cafes, pizza shops, bakeries and tie-up
d. Sampling & Promotion:
Run free cheese tasting campaign
Give referral discounts and combo offers
e. B2B Supply:
Contract with restaurants, hotels and catering businesses
Maintain lower pricing and steady quality for bulk supply
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3. Profitable Tips:
Make high-margin cheeses like mozzarella, goat cheese, flavored paneer
Use local and organic milk and put “premium” tag
Start monthly subscription model (weekly cheese delivery)
The profit of cheese business depends on production scale, cheese type, and market price. Here I am giving you a detailed profit analysis for home-based cheese making – assume you make 1 kg fresh cheese (paneer/cottage cheese):
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1. Raw Material Cost (for making 1 kg cheese):
Item Quantity Rate (approx) Total Cost
Doodh (full fat) 6–7 liters ₹50/liter ₹300–350
Lemon/Vinegar 100 ml (approx) ₹10 ₹10
Muslin cloth (reuse) – ₹5 (avg use) ₹5
Packaging material Box + Label ₹10 ₹10
Electricity/Gas – ₹10–15 ₹15
Total Cost ₹390–₹410
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2. Selling Price:
Channel Price per kg (approx)
Local Market/Home ₹550–₹600
Organic/Niche Market ₹650–₹800
Restaurant Supply ₹500–₹550 (bulk rate)
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3. Profit Calculation (per kg):
Selling Price Cost Profit
₹600 ₹400 ₹200
₹700 ₹400 ₹300
₹800 ₹400 ₹400
If you make 10 kg cheese every day, and get a profit of ₹ 200 per kg:
Daily Profit = ₹200 x 10 = ₹2000
Monthly Profit (25 days) = ₹50,000
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Extra Profit Tips:
Flavored cheese (masala, garlic, herb) is sold for up to ₹100 extra per kg.
Subscription model (weekly cheese box) gives stable income.
Combo packs (cheese + butter + yogurt) have reduced margin.
Here is the detailed profit analysis (home-scale unit) for main mozzarella cheese:
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Mozzarella Cheese Making Business Plan (Small Scale)
1. Raw Material Cost (for 1 kg mozzarella cheese):
Item Quantity Rate (approx) Total Cost
Full fat cow/buffalo milk 8 liters ₹50/liter ₹400
Citric Acid / Rennet Few grams/ml ₹10 ₹10
Salt (iodine-free) 10g ₹2 ₹2
Packaging (vacuum bag) 1 pack ₹15 ₹15
Electricity/Gas – ₹10–₹20 ₹15
Total Cost ₹440–₹450
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2. Selling Price:
Sales Channel Price per kg
Local market ₹650–₹700
Pizza outlets/cafes ₹600–₹650 (bulk)
Gourmet/organic shops ₹750–₹850
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3. Profit Calculation (per kg):
Selling Price Cost Profit
₹650 ₹450 ₹200
₹750 ₹450 ₹300
₹800 ₹450 ₹350
If you make 5 kg mozzarella cheese per day and get ₹ 250 average profit:
Daily Profit = ₹250 x 5 = ₹1,250
Monthly Profit (25 days) = ₹31,250
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Extra Mozzarella Profit Tips:
1. Mini mozzarella balls (snacking): sell for up to ₹900/kg.
2. Stretch test videos go viral on social media — free marketing.
3. Do bulk supply to pizza chain tie-up or school canteens.
4. It is possible to send to other cities also by maintaining cold chain.
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You need to make Mozzarella Cheese:
Food grade thermometer (for temperature control)
Rennet (vegetarian or animal-based)
Cheese curd cutter or knife
Cheese stretching gloves
Clean water + cold bath (for cooling)
FSSAI license (for legal sale)
Wonderful! Below is a recipe for you:
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Mozzarella Cheese Banane Ki Recipe (with Temperature Chart)
Yield: ~1 kg cheese from 8 liters full-fat milk
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Ingredients:
Full-fat cow/buffalo milk – 8 liters
Citric acid – 1.5 tsp (diluted in 1/4 cup water)
Rennet – 1/4 tsp (diluted in 1/4 cup water)
Iodine-free salt – 1 tsp (optional)
Ice water – for chilling/stretching
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Step-by-Step Recipe:
Step 1: Warming the Milk
Keep the milk cool to 13°C initially (if not refrigerated).
Add citric acid and heat over low heat to 32°C (90°F).
Step 2: Add Rennet
When the temperature reaches 32°C, add rennet.
Leave it for 5–10 minutes without stirring. The milk will form a curd (soft jelly-like).
Step 3: Cutting and heating the curds
Cut the curds into 1-inch pieces with a knife.
Heat again to 42–43°C (110°F). Slowly stir the curds.
Step 4: Separate the whey
When the curds are tight again, strain them with a strainer or muslin cloth.
Step 5: Stretch (Main Mozzarella Process!)
Heat the curds in the microwave for 30 seconds or give them a hot water bath.
When the curds are stretchy, pull and fold 2-3 times.
Add salt and give final stretch (this gives “shine” and “stringiness”)
Step 6: Shape & Set
Shape the Mozzarella into a ball.
Put it in ice water for 5-10 minutes so that the shape sets.
Step 7: Packing
Vacuum seal or put in zip bags and store in the fridge (remains fresh for 5–7 days).
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Small Mozzarella Unit Setup (for Home or Small Farm):
Item Approx. cost
2x Stainless steel plate ₹3,000
Food thermometer ₹500
Cheese press & knife ₹1,000
Muslin cloth (reusable) ₹300
Digital weighing scale ₹800
Vacuum sealer machine (small) ₹3,000–₹4,000
Ice box for chilling/storage ₹2,000
Total setup (basic) ₹10,000–₹12,000
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