Learn how to make Chenna Cheese at home with this simple step by step tutorial – use this milk cheese for a variety of dishes!
Chenna or Chhenna or Chhanna… differently spelled, but refers to a cheese obtained by curdling milk – similar to that of making homemade Paneer. It is a fresh, unripened cheese make from whole milk that looks crumbly and forms the perfect base for many Indian desserts. It is similar to Ricotta cheese and much softer than paneer.
Not much is required to make Chenna at home, except a few basic but important ingredients. First, the right kind of MILK. Full fat whole milk (preferably buffalo’s) works the best for this cheese. But you can make do with most milks, if you aren’t too particular about the richness of the cheese. Secondly, you need to use something to curdle the milk. You can use lemon juice, citric acid, vinegar or even some kind of yogurt. I’ve always found lemon juice to work the best. Just use enough to separate the milk particles from the whey. Once you’ve got that figured, you only have to filter and squeeze out extra water. (more…)