Making chenna at home is simpler than you think, requiring 2 basic ingredients and some patience. This blog will walk you through the process step by step, ensuring you achieve perfect chenna every time. If you love Indian sweets like Rasgulla, Sandesh, or Cham cham, you've already experienced the magic of Indian cheese.
Chenna is a fresh and soft curdled milk product, forms the foundation of these delectable desserts.
Chenna is essentially curdled milk that has been separated into curds and whey. Unlike paneer, which is pressed to remove excess moisture and firmed up, chenna remains soft and pliable, making it perfect for desserts that require a smooth and creamy texture.
Ingredients you need for chenna
Full-fat milk: Full fat milk will give the best result for a soft crumbly chenna
Acidic agent: 2–3 tablespoons of lemon juice, vinegar mixed with water
Ice Cubes: Keep a few ice cubes ready to add when the milk comes to boil. This will help to bring down the temperature of the boiled milk, which will give a good texture.
Step-by-Step Instructions
1. Boil the Milk
- Pour the milk into a heavy-bottomed pan and place it on medium heat.
- Stir occasionally to prevent the milk from sticking to the bottom or burning.
- Allow the milk to come to a gentle boil.
2. Curdle the Milk
- While the milk is boiling, switch off the heat and add ice cubes. Mix vinegar with water.
- Gradually add the diluted acidic agent to the milk while stirring gently.
- You will notice the milk beginning to curdle, separating into white curds and a greenish liquid (whey). If the milk doesn't curdle completely, add a little more acidic agent.
3. Strain the curdle milk
- Place a muslin cloth or cheesecloth over a large sieve or colander and set it over a bowl to catch the whey.
- Pour the curdled milk into the cloth, allowing the whey to drain completely.
- Rinse the chenna under cold water to remove any residual acidic flavor.
4. Squeeze Out Excess Moisture
- Gather the ends of the cloth and twist them to form a bundle.
- Gently squeeze out the excess water, but avoid pressing too hard, as you want the chenna to remain soft and moist.
5. Remove the excess moisture
- Tie the cloth bundle and hang it for 30 minutes to 1 hour, allowing any remaining whey to drain naturally.
- Once done, open the cloth to reveal soft and crumbly chenna, ready for use in your favorite recipes.
Tips for Perfect Chenna
Always use fresh full-fat milk for richer and creamier chenna.
Avoid overheating the milk after adding the acidic agent, as it can make the chenna hard and rubbery.
Save the whey! It’s rich in nutrients and can be used to knead dough, make soups, or even in smoothies.
Making chenna at home is a rewarding experience that not only saves you a trip to the store but also guarantees freshness and quality. With this simple guide, you’re all set to master the art of chenna preparation and take your dessert-making skills to the next level.
Dishes you must try
FAQS
Yes, but the texture of the chenna will be less creamy and rich. Full-fat milk is recommended for the best results.
Whey is highly nutritious! Use it to knead dough for rotis or bread, add it to soups or curries, or mix it into smoothies and drinks.
If your milk doesn’t curdle, it could be because the acidic agent wasn’t strong enough or wasn’t added in sufficient quantity. Ensure the milk is at a gentle boil and gradually increase the acidic agent if needed.
How to make Chenna at home
Ingredients
- 4 Cups Full fat whole milk
- 2 tablespoon Vinegar
- Few ice cubes
Instructions
- Pour milk to a heavy bottom pan and bring it to boil. Keep stirring so it doesn't get burnt at the bottom of the pan.
- When it comes to boil, switch off the heat and add the ice cubes.
- Mix an equal portion of vinegar with water and pout it to the milk.
- You will notice the milk beginning to curdle, separating into white curds and a greenish liquid (whey). If the milk doesn't curdle completely, add a little more acidic agent.
- Place a muslin cloth or cheesecloth over a large sieve or colander and set it over a bowl to catch the whey.Pour the curdled milk into the cloth, allowing the whey to drain completely.Rinse the chenna under cold water to remove any residual acidic flavor.
- Gather the ends of the cloth and twist them to form a bundle.Gently squeeze out the excess water, but avoid pressing too hard, as you want the chenna to remain soft and moist.
- Tie the cloth bundle and hang it for 30 minutes to 1 hour, allowing any remaining whey to drain naturally.Once done, open the cloth to reveal soft and crumbly chenna, ready for use in your favorite recipes.
