Chhena

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ChhenaChhena: Chhena or Chhana is fresh, un-ripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. Chhena can also be made from regular cow milk.

Ingredients (makes 1 cup chenna):

  • 500 ml full cream milk
  • 1 tsp lemon juice/vinegar

Method:

  • Boil the milk on medium heat, in a non stick container.
  • Add in the lemon juice to it.
  • Stir continuously.
  • The milk will start to curdle.
  • Remove from heat.
  • Stir till all the milk has curdled and whey (liquid) and chenna (curd) has been separated.
  • Add in ice cold water to the curdled milk.
  • Ice water will help to stop the reaction and lessen the taste of lemon.
  • Strain the whole mixture through muslin cloth.
  • The chenna will remain in the cloth.
  • Squeeze out all the excess water.
  • Chenna and ready and can be used for sweets like rasmalai, rasgulla and sandesh.

Notes:

  • If you want to make low fat paneer, then use skimmed milk instead of full cream milk.
  • Do not add much lemon juice. Otherwise you will get the taste of lemon in paneer.
  • You can use buttermilk instead of lemon juice. For 500 ml milk, use 200 ml of butter milk.

If you have any queries regarding the Chhena recipe, please leave a comment

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Chhena
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