Milk serves as a primary protein source for vegetarians. From India’s total milk production, only 89 million metric tons were used for direct human consumption in liquid form. The remainder undergoes various food processing techniques at multiple stages to create value-added products. Certain dairy products are created through heat and acid coagulation, and heat desiccation of milk, resulting in nutritious products that are easily prepared at home. These heat and acid-coagulated dairy products can be made from various types of milk, including buffalo milk, cow milk, and full cream milk. In the preparation process, milk is heated to 90 °C and then cooled to 80 °C. The coagulation process starts with the gradual addition of 1% vinegar, accompanied by constant stirring until the whey separates clearly. The whey is then removed using a cheesecloth. The coagulated chhana is utilized to produce various coagulated dairy products, including paneer, Rasmalai, Rasgulla, Chhana Murki, Chhanapodo, Rajbhog, Pantua, and Sandesh. The principle of heat desiccation involves concentrating the milk by evaporating its water content. Khoa is a primary heat-desiccated dairy product and serves as the base for creating other value-added dairy products such as Kalakand, Gulabjamun, Kulfi, Rabri, Burfi, Peda, Basundi, Khurchan, Dharwad Peda, and Kunda. The production, packaging, storage, and shelf-life extension of value-added milk products from coagulation and heat desiccation are to be covered in this chapter, along with the technologies employed and current innovative developmets. These innovations encompass various methodologies designed to enhance the efficiency and quality of dairy processing, ensuring the safety and longevity of the final products.