Milora is a new dairy with an old habit: make a small amount, make it properly, and let people taste the difference before we say a word about it.
A small dairy run by the family that milks the herd. We make three paneers, one dahi and one ghee — nothing else — from the milk of one village, collected the same morning it is sold.
We are new. That is the honest part of the story: no heritage to trade on, only a batch we are willing to put our name on today.
Because the paneer on the shelf squeaked. Because dahi came in plastic with a two-week date on it. Because milk had started tasting like packaging.
We began making our own for the house, then for a lane, then for a city that kept asking. Same recipe, bigger pan.
Milk in by seven. Paneer set with lemon and pressed under cloth. Dahi left overnight in its own cup. Ghee held on a low flame for hours until it turns pale gold and grainy.
Four ingredients across the whole range, all of them words you already know. If a batch is not right, it does not leave the room — and we will tell you whose morning it came from.
Taste the range
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Managing Director
Director, Finance & Administration
Director, Sales & Marketing
