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Chaana (Fresh Unripened Cheese)

A recipe for Chaana (Fresh Unripened Cheese) from the cookbook, Taste of Eastern India, written by Kankana Saxena.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 1 1/2 Cups
Course: Snacks
Cuisine: Indian

Ingredients

  • 3 tablespoons (44 milliliters) white vinegar or lemon juice
  • 3 tablespoons (44 milliliters) water
  • 3 Ice cubes
  • 4 cups (946 milliliters) whole milk

Instructions

    Cup of Yum
  1. Line a colander with a cheesecloth folded in half and place the colander in a clean sink.
  2. In a cup, mix the vinegar with the water and set aside. Place the ice cubes in a bowl and set aside.
  3. Pour the milk into a heavy-bottomed saucepan and place it over medium-high heat. Stir occasionally using a wooden spoon as the milk comes to a boil.
  4. Once the milk comes to a complete boil, turn off the heat and immediately add the ice cubes. Now pour in the water-vinegar mixture and stir. You will notice the milk start to curdle and the water will turn pale green. Carefully pour the curdled milk into the cheesecloth.
  5. Run cold water over the collected curdled milk in the cheesecloth. This will remove the acidity from the cheese and will also cool it down.
  6. Next, gather the edges of the cheesecloth and squeeze out as much water as possible. Then tie the corners into a knot and hang it over the sink for 30 minutes to drain out the water.
  7. After 30 minutes, carefully untie the knot and scrape the cheese out of the cloth and into a bowl. You can sprinkle some sugar on it and enjoy right away with some fruits on the side.