Bhojan Daily

Struggling to find that perfect Chenna Recipe to make your popular Bengali and other Indian sweets at home? Well, your plight ends here. I have shared a foolproof method to make Chenna at home, that too with ease. All you require is the basic ingredients and by following this step-by-step method, you can easily make a batch of this essential ingredient at the comfort of your home.

About Chenna

Chenna, a fresh and unripened curd cheese, is a fundamental ingredient in a variety of beloved Bengali and Indian sweets.

Made by curdling milk with an acidic agent like lemon juice or vinegar or curd, chenna serves as the base for many traditional desserts, including the iconic Rasgulla, Sandesh, Rasmalai, Kalakand and Cham Cham.

The process of making chenna is simple yet requires precision. Whole milk is brought to a boil and then curdled by adding the acidic substance.

Once the milk solids separate from the whey, the mixture is strained through a muslin cloth to collect the curds.

The curds or coagulated milk solids are then washed under cold water to remove any residual acidity, ensuring a neutral flavor. After squeezing out excess moisture, the resulting chenna is ready to be used.

This fresh chenna is soft and crumbly, perfect for kneading into a smooth, pliable dough for sweet making.

About This Method

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.

Usually, from 1 liter of full-fat milk, I get 350 grams of chenna. But this yield will differ depending on the quality of milk and the fat content in the milk.

Also, remember to use fresh milk. Do not refrigerate the chenna as this changes the texture of the sweets. Keep in mind to prepare the amount you require. So accordingly, you can make the chenna from ½ liter to 2 liters milk.

Versatility of Chenna

The versatility of chenna extends beyond Bengali sweets to other regional Indian delicacies.

In Odisha, chenna is essential for preparing Chenna Poda, a baked sweet where the chenna is mixed with sugar and cardamom before being baked to a golden brown, resulting in a caramelized, flavorful dessert.

Chenna’s role in Indian sweets is not only about flavor and texture but also about cultural and regional identity.

Each region has its unique methods and recipes, often passed down through generations, making chenna-based sweets a cherished part of India’s culinary heritage.

The skillful transformation of this simple cheese into a myriad of delightful sweets showcases the ingenuity and artistry of Indian confectionery.

Whether enjoyed during festivals, celebrations, or as everyday indulgences, chenna-based sweets continue to bring joy and sweetness to countless lives.

Step-by-Step Guide

How to make Chenna

1. First, bring 1 liter fresh whole milk to a boil in a saucepan.

2. Then, add 1 tablespoon lemon juice or vinegar.

You can also add 2 to 3 tablespoons yogurt, instead of lemon juice or vinegar.

3. Stir and mix thoroughly and you will see the milk getting curdled in a few seconds. Ideally, the milk should get curdled at once or in a few seconds, after you stir in the acidic ingredient.

Keep extra lemon juice ready, in case the milk does not curdle. Remember not too add too much.

1 tablespoon of lemon juice or vinegar is sufficient for about 1 liter of whole milk. In case you need to add more, then add about ½ tablespoon more.

4. When you see the greenish whey, pour the curdled milk in a pan or bowl lined with a thin cotton napkin or muslin cloth. You can also use cheese cloth.

5. Once you are done adding all the curdled milk, bring together the edges of the cotton napkin or muslin cloth 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, pulaos, biryanis or doughs of rotis/chapatis and breads.

6. Rinse the collected bundle of chenna in water. This will get rid of the after taste and smell of the acidic ingredient.

7. Keep a heavy weight on the 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 bundle for 30 minutes to 1 hour.

8. Later, open the muslin and gently remove the chenna. You could make make Bengali sweets straightaway from the fresh chenna.

If not using immediately, place the chenna in an airtight container in the refrigerator for 1 to 2 days.

Chhena Vs Paneer

I make both chenna and paneer by the same method. Chenna is the coagulated milk solids and paneer is the coagulated solids which has been pressed more and thus sets firmly. The former is more moist than the latter.

Chenna is also very soft, loose and crumbly, while Paneer is not crumbly and has a firm tight texture. Chenna has more of the whey than paneer, where all the whey has been strained.

Unlike Chenna, that can only be crumbled, Paneer can be diced or cubed firmly with separate pieces.

Expert Tips

1. Clean utensils: Make sure that all your cooking tools – such as pans, bowls, spoons, strainers, cheesecloth, and napkins – are thoroughly cleaned.
2. Milk selection: Use whole milk for the best results, as skimmed or low-fat milk won’t work effectively in this recipe.
3. Using lemon juice: Use freshly squeezed lemon juice rather than bottled juice for better flavor.
4. Alternatives to lemon juice: You can substitute lemon juice with white distilled vinegar, apple cider vinegar, or curd (yogurt).
5. Reusing leftover whey: The nutrient-rich greenish whey can be added to gravies, pulaos, biryanis, or used in dough for rotis, chapatis, and breads. But note that the whey will be tangy, so whatever you add it in, the resulting dish will be tangy.

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This homemade Chenna recipe from the archives was first published in July 2014. It has been updated and republished on November 2024.