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Making Chenna Recipe

Chenna is a firm Indian cheese used to make Rasgulla Rasmalai and Chum chum

Chenna is firm, and not hard and rubbery like Paneer . It is moist and granular. Chenna can be used as Ricotta Cheese . The basic difference in making Chenna and Paneer is the temperature at which the coagulation takes place.

In the olden days, Halwaii would make Chenna at the same temperature as to reduce milk to make Khoya . Now, we know that this magic temperature is 185ºF. For acid, they would add either lime juice or cream of tartar same as in making Kalakand. I will use distilled white vinegar.

Chenna is made from whole cow's milk.

Fresh Chenna is used to make Rasgulla, Rasmalai, and Chum Chum.

Ingredients

1. Whole cow's milk: 1 Gallon

2. Distilled white Vinegar: ½ Cup

3. Ice water

Method

1. Heat milk to 170ºF.

2. Stir in vinegar. Raise the temperature to 185ºF. The milk will start to coagulate. 

3. Cook for about 15 minutes maintaining the temperature at 185ºF. Higher temperature will make it cheese hard and rubbery like Paneer.

4. Line a colander with fine cheesecloth known as 'Butter Muslin'. Transfer the contents into the lined colander. Let it drain for 10 minutes.

5. Pour Ice water over Chenna. Let it drain. The purpose of ice water is two-fold: Eliminate stickiness and prevent further hardening. Let it drain about half an hour.