Set exactly what tomorrow eats.
Lanemi runs your value-added dairy the way it is actually made: daily curd on subscriptions your customers pause themselves, paneer billed by the block you actually weighed, ghee by the jar on monthly rhythms, and a make count locked before the milk is set. In your currency, wherever you make dairy.
Milk becomes money only if the count was right yesterday.
Curd is set the night before, paneer is pressed hours ahead, ghee is a slow batch. Every product you sell was committed to before the orders were certain, and each one has its own rhythm, its own container and its own way of losing you money quietly.
Set on a guess.
The curd cultured tonight is tomorrow’s sale or tomorrow’s waste. There is no unsetting it.
The 250-gram block that weighs 280.
Paneer never presses to a round number, and billing the label instead of the scale leaks margin one block at a time.
Three products, three rhythms.
Curd daily, paneer twice a week, ghee monthly. One household, three patterns, all in your head.
Steel and glass that wander.
Curd cups, steel dabbas and ghee jars go out full and drift away uncounted.
Each product on its own rhythm, all on one round.
One household, three patterns.
Curd every morning, paneer on Tuesdays and Fridays, a ghee jar once a month: each product runs its own subscription under one household, one wallet and one doorstep. Customers change any of them from their own phone.
A make count locked before you culture.
Set your cutoff to your kitchen’s evening. After it, the plan locks to the exact curd cups, paneer blocks and butter packs ordered for tomorrow, skips and pauses included. The milk you commit tonight matches the money you collect tomorrow.
Paneer billed by the block you weighed.
Mark paneer and butter as sold by weight. The order goes in as an estimate, you weigh at packing, and the bill reads the actual 280 grams. The scale, the bill and the books tell one story, which is exactly what a premium dairy brand is selling.
Cups, dabbas and jars that come home.
Take a deposit on steel and glass, swap on every round, refund on return, counted per customer and written to your books. Lost containers are written off cleanly. On single-use cups, the whole feature stays off.
Money that fits how dairy is bought.
Daily curd households prepay a wallet, topped up by UPI or card through your own payment account or with cash at the door. The families who insist on month-end run postpaid accounts with statements, and the sweet shop that buys your paneer runs a credit account with a numbered tax invoice. All on the same books.
Built for products with rhythms of their own.
| What you get | What it does for you |
|---|---|
| Per-product subscriptions | Curd daily, paneer twice weekly, ghee monthly, per household |
| Night-locked make count | Culture, press and pack against exact numbers |
| Sold-by-weight billing | Paneer and butter billed at the actual weighed grams |
| Container deposits | Steel cups, dabbas and glass jars counted per customer |
| Prepaid wallet and online top-ups | Daily amounts that never become debts |
| Monthly accounts | Month-end households and shop buyers, with statements |
| Consolidated tax invoices | For the sweet shops and restaurants you supply |
| Morning and evening slots | Fresh curd twice a day, each run with its own cutoff |
| Stock caps | The batch’s honest ceiling, enforced at order time |
| Disputes and credits | “The curd was sour” settled with a photo and a fair credit |
| Cash custody | Doorstep cash tracked to your books, shortages flagged |
Curd here is yogurt there, and the trade is the same.
Curd, yogurt, labneh, fresh cheese, cultured butter: every dairy culture has its short-life products on household rhythms. Choose your currency, set your cutoffs to your kitchen, and keep your dairy licences on file, with a reminder before they lapse.
Built by people who set curd the night before.
Lanemi began on a farm that sold milk, curd and ghee to the homes around it. The three-rhythm problem on this page was our own kitchen table problem, and the locked make count is how we solved it for ourselves first.
The things curd and paneer kitchens ask us first.
Can one family take curd daily and paneer twice a week?
Yes. Each product is its own subscription with its own pattern, under one household and one wallet. They change any of them themselves, and your make count carries all of it.
Paneer never presses to a round weight. How is it billed?
By the scale. Mark it sold-by-weight, weigh at packing, and the bill reads the actual grams. No rounding, no leaking margin, no arguments.
When do I know how much milk to culture tonight?
At your cutoff. The plan locks tomorrow’s exact curd, paneer and butter counts after every skip and pause, so tonight’s milk matches tomorrow’s orders.
Do my steel cups and ghee jars come back?
If you want them to. Deposits count every container against the customer holding it, refund on return, and write off cleanly what is lost.
I also supply a sweet shop and a restaurant. Same system?
Yes. Put them on credit accounts with statements and a numbered tax invoice per period, on the same books as your household round.
Fresh curd twice a day. Possible?
Yes. A morning run and an evening run are separate slots, each with its own cutoff, its own locked count and its own runsheet.
One good idea for your round, once a week.
Short, practical, and no filler. Leave any time.
Ready to set curd against a number?
Book a demo and we will set it up with your products, your rhythms, your containers and your currency.