How to make Chenna (Indian Cottage Cheese)

Chenna is a variety of Indian cottage cheese that is traditionally made at home. Paneer is made from Chenna. It is the main ingredient to prepare many traditional Bengali sweets like Cham-Cham, Rasmalai, Chanar Payesh, Rasgula, Sandesh etc.

You will be surprised how easy it is to prepare Chenna. It is nothing more than coagulated milk that is obtained by adding to the milk some food acid such as lemon juice or vinegar. With only two ingredients you will obtain a soft and homemade cottage cheese ready to use.

To prepare Chenna or Cottage Cheese I recommend you use the whole milk. If you use vinegar instead of lemon, you have to mix it with the same amount of water as the vinegar.

To strain the whey, it is very important to use a clean and white cloth. Normally with one litre of whole milk, you will obtain approximately 160g of Chenna.

 

  Ingredients

  1. One litre whole milk.
  2. Three tablespoons of vinegar or lemon juice

 

Instructions:

-Mix 3 tablespoons of vinegar with 3 tablespoons of water and set aside.

-Prepare a bowl with a strainer. On top of the strainer put a fine white cloth or cheesecloth.

-Pour the milk into a heavy bottom pan over medium heat and bring it to boil.

-When it starts to boil add slowly the vinegar mixture and at the same time stir gently.

-When you will see the milk getting curdled and separated from the greenish whey, turn off the heat and add a glass of very cold water to stop cooking further. (If the milk doesn´t curdle fully, you can add another tablespoon of vinegar mixer.)

-Pour the mixture into the strainer including the cloth we had prepared. The milk solids will remain in the strainer and wash the cheese gently so that it doesn´t have the smell of vinegar.

-Gather the cheesecloth and tie a knot. Squeeze gently to remove excess water.

-Leave it hanging somewhere for 30 minutes to drain the rest of the water.

-After 30 minutes take the cheese ball out of the cloth and our fresh cottage cheese or Chenna is ready to use.

How to make Chenna (Indian Cottage Cheese)

Tips and tricks:

  • To prepare chenna or cottage cheese use whole milk, because it comes out with a better texture.
  • If you use vinegar instead of lemon, you have to mix it with the same amount of water as the vinegar.
  • To strain the whey, it is very important to use a clean and white cloth.
  • Normally with one litre of whole milk, we will obtain approximately 160g of Chenna.

 

How to make Chenna (Indian Cottage Cheese)

How to make Chenna (Indian Cottage Cheese)

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine India

Ingredients
  

  • One litre whole milk.
  • Three tablespoons of vinegar or lemon juice

Instructions
 

  • Mix 3 tablespoons of vinegar with 3 tablespoons of water and set aside.
  • Prepare a bowl with a strainer. On top of the strainer put a fine white cloth or cheesecloth.
  • Pour the milk into a heavy bottom pan over medium heat and bring it to boil.
  • When it starts to boil add slowly the vinegar mixture and at the same time stir gently.
  • When you will see the milk getting curdled and separated from the greenish whey, turn off the heat and add a glass of very cold water to stop cooking further. (If the milk doesn´t curdle fully, you can add another tablespoon of vinegar mixer.)
  • Pour the mixture into the strainer including the cloth we had prepared. The milk solids will remain in the strainer and wash the cheese gently so that it doesn´t have the smell of vinegar.
  • Gather the cheesecloth and tie a knot. Squeeze gently to remove excess water.
  • Leave it hanging somewhere for 30 minutes to drain the rest of the water.
  • After 30 minutes take the cheese ball out of the cloth and our fresh cottage cheese or Chenna is ready to use.

Notes

Tips and tricks:

  • To prepare chenna or cottage cheese use whole milk, because it comes out with a better texture.
  • If you use vinegar instead of lemon, you have to mix it with the same amount of water as the vinegar.
  • To strain the whey, it is very important to use a clean and white cloth.
  • Normally with one litre of whole milk, we will obtain approximately 160g of Chenna.

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