A diy method on preparing chenna at home.
Prep Time15 mins
Total Time15 mins
Servings: 300 to 350 grams of chenna
- 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
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.