how to make chenna at home – this is a step by step post on how to prepare chenna for sweets.
when i make sweets like sandesh and its various versions, i prepare chenna. chenna is a main ingredient in bengali sweets like rasogulla, cham cham, sandesh, chanar payesh, rasmalai etc.
i make chenna and paneer both by the same method. chenna is the coagulated milk and paneer is the coagulated milk which has been set firmly. chenna is more moist than paneer.
i usually follow this quick method, where i keep a weight on the chenna for 6 to 7 minutes, rather than keeping the chenna tied up in the muslin for 30 minutes or more.
whenever you want to make sweets like sandesh or rasmalai or kalakand or rasogulla, you should prepare the chenna fresh and then use it. don’t even refrigerate the chenna as this changes the texture of the sweets. a note to keep in mind is to prepare the amount you require. so accordingly you can make the chenna from ½ litre to 2 litres milk.
usually, from 1 litre of full fat cow’s milk, i get 350 gms of chenna. but this yield will differ upon the quality of milk and the fat content in the milk. also remember to use fresh milk.
i had made this chenna to make chocolate sandesh during the diwali time. i will be adding chocolate sandesh recipe also next. you see two more diwali recipes in drafts and pending. just could not add both during that time.
method to make chenna below:
how to make chenna for sweets
ingredients (1 cup = 250 ml)
- 1 litre fresh whole cow's milk
- 1 tablespoon vinegar Or 1 tablespoon lemon juice Or 2 to 3 tablespoon yogurt (curd or dahi) - add more if required
- 1 medium sauce pan
- 1 clean cotton cloth or cheese cloth or muslin
- a heavy weight like a pestle or a heavy bowl or plate
how to make recipe
- first bring milk to a boil in a saucepan.
- then add lime juice or vinegar or yogurt. keep on stirring 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 both lime juice/vinegar.
- keep a weight 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, rasgulla and chocolate sandesh.
step by step method of making chenna:
1. first bring milk to a boil in a saucepan.
2. then add lime juice or vinegar. you can also add yogurt (amount mentioned in the recipe details below) instead of lime juice/vinegar.
4. keep on stirring and you will see the milk getting curdled in a few seconds. ideally the milk should get curdled at once in a few seconds, after you stir the lime juice or vinegar. just keep extra lime juice ready with you, in case the milk does not curdle. but do remember not too add too much. 1 tbsp of lime juice or vinegar is sufficient for about 1 litre of whole milk. in case you need to add more, then just add about ½ tbsp more.
5. when you see the greenish whey, pour the curdled milk in to pan or bowl lined with a thin cotton napkin or muslin. you can also use cheese cloth.
6. 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. take care as it will be hot. the greenish whey is rich in nutrients and can be added to gravies, pulao, biryani or to make rotis/chapatis and even bread dough.
7. rinse the collected bundle of chenna in water. this will get rid of the after taste and smell of both lime juice or vinegar.
8. keep a weight on the chenna bundle for 6 to 7 minutes. don’t keep for a long time as you don’t want all the moisture to be drained. if you have time then you can also tie and hang the muslin for 30 mins to 1 hour.
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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