A Paneer Making Unit is a small to medium scale enterprise that manufactures paneer by coagulating milk with natural acids or food grade coagulants, followed by pressing and cutting into blocks. The production process involves procurement of fresh milk, pasteurization, coagulation, draining of whey, pressing to form solid blocks, cutting, quality inspection for texture and hygiene, and packaging. Paneer is valued for its high protein content, soft texture, versatility in cooking, and freshness, making it essential in households, restaurants, hotels, catering services, and food processing units. The unit requires moderate investment in machinery such as pasteurizers, coagulation tanks, pressing units, cutting machines, refrigeration systems, and packaging equipment, along with skilled and semi skilled labor. With growing demand for fresh dairy products and vegetarian protein sources, paneer has a strong market. By producing high quality, hygienically prepared, and properly packed paneer, the unit can achieve steady demand, repeat orders, and good profitability, while also exploring opportunities in bulk supply, branded retail packs, and institutional catering.