How to make Chenna at home
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 Chenna.
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.
Nutrition
Calories: 3kcalCarbohydrates: 0.01gSodium: 0.3mgPotassium: 0.3mgSugar: 0.01gCalcium: 1mgIron: 0.01mg