Chenna Recipe | How To Make Chhena
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Chenna Recipe | How To Make Chhena
Description
The Chenna recipe involves bringing whole milk to a boil and then curdling it immediately with an acid such as fresh lemon juice, vinegar, or yogurt. This causes the milk solids to separate from the whey. These curds are poured onto a muslin cloth to drain, allowing the whey to be squeezed out gently, resulting in soft, crumbly cheese.
The greenish whey byproduct is nutrient-rich and can be repurposed in other dishes such as gravies, breads, or pilafs. To remove any residual taste from the acid, the chenna is rinsed with water after draining.
Chenna is a fresh product best used soon after preparation. It is the base for many Indian sweets and can also be incorporated into savory recipes. Using whole milk and fresh lemon juice or a clean acid source ensures the right texture and flavor. Kitchen tools should be clean to maintain the product's quality.
Ingredients
ingredients:
- 1 litre milk whole
- 1 tablespoon vinegar or 1 tablespoon lemon juice or 2 to 3 tablespoon yogurt (curd or dahi) - add more if required
materials required:
- 1 saucepan - medium-sized
- 1 clean cotton cloth or cheese cloth or muslin
- a heavy weight like a pestle or a heavy bowl or plate
Instructions
- First bring the milk to a boil in a saucepan.
- Reduce heat to medium or medium-low.
- Next add lemon juice or vinegar or yogurt. Stir and mix thoroughly and you will see the milk getting curdled.
- Ideally the milk should get curdled at once after you stir the lime juice or vinegar. Just keep extra lime juice ready with you, in case the milk does not curdle.
- When you see the greenish whey, pour the curdled milk in to pan lined with a thin cotton napkin or muslin. You can also use cheese cloth.
- Once you are done adding all the curdled milk, then bring together the edges of the cotton napkin or muslin and gently squeeze out the remaining whey from it.
- The greenish whey is rich in nutrients and can be added to gravies or to make rotis/chapatis and even pulaos, bread doughs.
- Rinse the collected bundle of chenna in water. This will get rid of the after taste and smell of either the lemon juice or vinegar.
- Keep a heavy weight like a mortar or a plate on the chenna bundle for 6 to 7 minutes.
- Later remove the chenna and then use it accordingly to make sweets like sandesh, cham cham, rasmalai and rasgulla.
Notes
- Use whole milk for proper curdling; low-fat or skim milk is not suitable.
- Prefer fresh lemon juice instead of bottled for best results.
- Alternative acids like white distilled vinegar, apple cider vinegar, or yogurt can be used to curdle the milk.
- Ensure all equipment, including pans, cloths, and utensils, are clean to avoid contamination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 350grams Chenna
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 98mg | 4% |
| Potassium | 391mg | 8% |
| Fiber | 0.01g | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 418IU | 8% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.4mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 3µg | 15% |
| Vitamin E | 0.1mg | |
| Vitamin K | 1µg | |
| Calcium | 317mg | 32% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 0.003mg | 0% |
| Magnesium | 31mg | 8% |
| Phosphorus | 261mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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