Traditional Indian Dairy Products hold a promising position in cultural and dietary values. In this context, paneer is one of the widely accepted heat and acid coagulated product, occupying a special place in Indian market. Although the preparation methodology is quite simple and is prepared at every household level, a drastic variation could be observed in the product, attributed to technological factors. The critical role of milk quality, temperature, acidulants, and moisture is interrelated and affects overall sensory and proximate composition of the product. Therefore, keeping in mind the importance of all variables, and to bolster the rural women empowerment, trainings were provided under the project mandate identified in Farmers First Project. The sensory quality of the product identified 15 different variables, with four principal components able to explain 87.132 percent of the total variation, which improved further after removing non-redundant terms from the list.