5 from 10 votes
Chenna Recipe | How To Make Chhena
Chenna is a fresh curded cheese made by curdling whole milk with an acid like lemon juice, vinegar, or yogurt. This recipe uses boiling whole milk, curdled with lemon juice or vinegar, then strained through a clean muslin cloth. The gentle pressing removes whey, leaving soft, crumbly cheese versatile for Indian sweets or cooking.
Prep Time
15 mins
Total Time
15 mins
Servings:
350
grams Chenna
Calories:
156 kcal
Course:
Dessert
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 350 grams Chenna
Amount Per Serving
Calories 156
% 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.