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A curd making machine is a stainless steel tank that ferments pasteurized milk into curd under controlled temperature conditions, giving dairy plants, sweet shops, and commercial kitchens consistent, hygienic curd batch after batch.
The curd making machines, yogurt making machines, and dahi making machines we offer at Mahesh Eng Works are of the best quality and are suitable for both small dairy farms and full units. Our curd churning machines are able to make the best quality curd, yogurt, and dahi by perfectly controlling all aspects of the fermentation and texture, and consistency, while providing maximum hygiene and efficiency. Our machines are constructed with robust design and usability in mind, so that you can be confident in the quality and reliability.
The yogurt making equipment and dahi making equipment we manufacture are made of food-grade stainless steel, and offer temperature control, as well as insulated fermentation vessels and integrated CIP (clean-in-place). Each machine is constructed for energy efficiency, uninterrupted temperature control, and no movement by a person, so you can have that confidence in our machines in your commercial dairy plants, mega kitchens and FMCG Brands. We also provide customized solutions for Organic yogurt, Probiotic yogurt and flavored dahi to serve the needs of a growing health and wellness sector.
As India’s leading curd making machine manufacturer, Mahesh Eng Works can provide a complete line of dairy processing solutions, including milk pasteurizers, milk homogenisers, and plate heat exchangers all designed to work efficiently together. We want to help your company grow, with innovative and performance-oriented equipment, for a dairy market that continues to progress and grow as we move into the future.
| Feature | Details |
|---|---|
| Capacity Range | 100 LPH to 2000 LPH |
| Material | Food-grade SS304 / SS316 |
| Temperature Control | Adjustable, 30°C to 45°C for fermentation |
| Tank Construction | Double-walled, PU insulated for energy saving |
| Agitator | Slow-speed agitator for uniform mixing without disturbing fermentation |
| Automation | Semi-automatic or fully automatic with PLC controls |
| Power Source | 3 Phase, 50 Hz (customizable on request) |
| Applications | Curd cups, probiotic yogurt, Greek yogurt, flavored dahi |
Exact motor rating, insulation thickness, and control panel configuration vary by model and are finalized based on your capacity and automation requirement.
| Model Capacity | Motor Power | Stirrer Body | Suitable For | Length with Motor | Stirrer Length | Plate Diameter | Approx. Weight |
|---|---|---|---|---|---|---|---|
| 10 L | 0.08 HP (1 Phase) | M.S. | Chhash (Buttermilk) | 20 in | 13 in | 9 in | 4 kg |
| 20 L | 0.09 HP (1 Phase) | Aluminum | Chhash (Buttermilk) | 20 in | 13 in | 9 in | 21 kg |
| 40 L | 0.12 HP (1 Phase) | Aluminum | Chhash (Buttermilk) | 25 in | 17 in | 10 in | 5 kg |
| 60 L | 0.16 HP (1 Phase) | Aluminum | Chhash (Buttermilk) | 25 in | 17 in | 10 in | 6.5 kg |
| 80 L | 0.24 HP (1 Phase) | M.S. | Chhash | 36 in | 30 in | 8.5 in | 21 kg |
| 100 L | 0.25 HP (1 Phase) | Aluminum | Chhash (Buttermilk) | 35 in | 27 in | 7.25 in | 15 kg |
| 150 L | 0.50 HP (1 Phase) | M.S. | Chhash (Buttermilk) | 41 in | 33 in | 9.5 in | 20 kg |
| 150A L | 0.50 HP (1 Phase) | Aluminum (Shaft: M.S. or S.S.) | Chhash (Buttermilk) | 43 in | 35 in | 10 in | 20 kg |
| 200 L | 1.00 HP (1 Phase) | Aluminum | Chhash (Buttermilk), Cream & Mango Pulp | 45.5 in | 37 in | 9.5 in | 19.5 kg |
| 500 L | 2.00 HP (1 Phase) | M.S. | Chhash (Buttermilk), Cream & Mango Pulp | 60 in | 48 in | 13.25 in | 37 kg |
If your requirement falls between two sizes, or you're planning capacity expansion, it's worth discussing your daily milk volume with us before finalizing a model this avoids under-buying or over-investing in tank size.
The right model depends less on your industry and more on your daily volume, product type (plain curd, flavored dahi, Greek-style, probiotic), and whether you need cup-filling integration downstream.
Estimate your daily curd requirement in liters, and choose a model with some buffer for growth rather than exact match. Sweet shops and hotels often start smaller (20L–80L), while dairy plants typically look at 100L and above.
Plain curd production, flavored dahi, Greek yogurt, and probiotic yogurt may need slightly different agitation and temperature handling — mention your product type when discussing your requirement.
Semi-automatic units suit smaller operations with hands-on staff. Fully automatic PLC-controlled units suit larger plants aiming for repeatable quality with less manual monitoring.
SS304 is standard for most dairy contact applications. SS316 is preferred where higher corrosion resistance is needed, such as certain export markets or specific water quality conditions.
Standard units run on 3 Phase, 50 Hz. If your facility has a different power configuration, this can be customized — flag it early in your inquiry.
Ask about CIP (Clean-in-Place) compatibility if you're running higher volumes, since manual cleaning becomes time-consuming above certain tank sizes.
It's often more economical to invest in a slightly larger tank or PLC-ready panel now if you expect volume growth within 2–3 years, rather than replacing the machine entirely later.
Confirm availability of spare parts, service response time, and installation support — especially important for PLC-based automatic systems.
| Business Type | Recommended Capacity Range |
|---|---|
| Trial Batch / R&D | 10 L |
| Small Kitchen / Hotel | 20 L – 40 L |
| Restaurant / Small Sweet Shop | 40 L – 80 L |
| Small Dairy Plant | 100 L – 150 L |
| Mid-Size Dairy Plant | 150A L – 200 L |
| Large Dairy Plant / Bulk Manufacturer | 500 L |
This is a general starting point final selection should factor in your actual daily milk intake and product mix.
The machines support an adjustable range of 30°C to 45°C, and the correct setting depends on your culture type and desired curd firmness.
Yes, the same tank design supports curd cups, flavored dahi, Greek yogurt, and probiotic yogurt, with adjustments to agitation and hold time based on product requirements.
Semi-automatic units require manual control of certain steps, while fully automatic PLC-controlled units manage temperature and process steps with less manual intervention. The right choice depends on your volume and staffing.
SS304 is standard and widely used for dairy contact surfaces. SS316 offers additional corrosion resistance and is chosen based on specific water quality or export requirements — we can advise based on your location.
Yes, power source can be customized based on your facility's electrical setup — this should be discussed at the inquiry stage.
Yes, installation guidance and after-sales support are available; specific terms depend on your location and the model purchased.
Many small dairy plants start in the 100 L–150 L range, though the right starting point depends on your daily milk volume and expected curd demand.
Home curd/yogurt makers cost ₹400–₹1,800 for compact 1-litre countertop units with automatic temperature control. Commercial and industrial curd making machines range from ₹25,000 for small batch vats to ₹5,00,000+ for large, fully automated processing systems, depending on capacity and automation level.