Chhena, a type of fresh cheese made by curdling milk with an acid, such as lemon juice or vinegar, holds a significant place in Indian cuisine, especially in the eastern parts of India.

Chhena, an essential ingredient in many Indian sweets, is fresh, unaged cheese made by curdling milk. Here’s how to ensure your chhena turns out perfect every time, along with some chef’s notes to guide you through the process.

During the medieval period, the process of curdling milk and using the resulting product became more commonplace in Indian kitchens. The introduction of Portuguese and Dutch influences in Bengal may have refined the process of making chhena during the 16th century.

In the eastern region of India, particularly in Odisha and Bengal, chhena began to be used extensively in sweets and desserts by the 19th century. Famous sweets like Rasgulla, Sandesh, and Chhena Poda are made from chhena. According to popular legend, Rasgulla was invented in Odisha, where it has been part of religious offerings at the Jagannath Temple in Puri for centuries.

What you will need:

Ingredient	Measure
Milk, full fat	1 ltr
Vinegar	2 part
Water	3 part
Alternates for vinegar
Lemon juice	3-4 tsp
Citric acid	1/4 tsp in

Preparation Time & Cook Time

Preparation time – 25 minutes
Resting time – 30 minutes

Estimated Calories and Serving Portion

Calories per serving – 206 kcal
Servings – 200g of chhena

Equipments:

• Large mixing bowl
• Clean muslin cloth
• Large sieve

Instructions:

• Bring the milk to a boil over medium heat (50–65 degrees Celcius) in a large pot, stirring occasionally to prevent sticking.
• Once the milk is hot, remove the heat and gently add the vinegar mixture while stirring.

Note:

It is important to maintain the over all temperature of the milk while the curdling takes place. A hotter milk results in the casein protein to clump together as the curdling takes place. To maintain the over all temperature of the milk, mix the vinegar with hot water and not cold water. Adding colder water would reduce the over all temperature of the milk and as it curdles the casein would clump into smaller lumps making the chhena grainy and crumbly.

• The milk will curdle, and the whey (greenish liquid) will separate from the curdled milk solids (chhena).

• Let it rest for a minute.
• Line a sieve or colander with a muslin cloth or cheesecloth and place it over a bowl.
• Carefully pour the curdled milk through the cloth to strain the whey from the chhena.
• Gather the cloth’s edges and rinse the chhena under cold water. This helps remove any lemon/vinegar taste.
• Squeeze out excess water gently and hang the cloth for 30 minutes to drain any remaining whey.

Following these tips and notes will help you achieve the perfect chhena for your Indian sweets, laying a solid foundation for delicious dishes like Rasgulla, Sandesh, and more.

Today, chhena remains a staple in Indian confectionery, especially in the sweets popular in the eastern states of India. It is celebrated for its versatility and nutritional value, used not only in desserts but also in savory dishes and snacks.

Chhena’s development and popularization in Indian culinary history reflect a blend of indigenous practices and foreign influences, leading to a rich variety of traditional dishes that continue to be cherished today.

My Tips:

• Quality of Milk: Always use full-fat milk for making chhena as it yields the softest and richest chhena, ideal for sweets.
• Acidic Agent: Lemon juice is preferred for its natural flavour, but vinegar or yoghurt can also be used. Each agent might impart a subtle flavour to the chhena, so choose according to your taste preference.
• Handling Chhena: Handle the chhena as little as possible to keep it soft. Overworking it can lead to a rubbery texture.
• Storage: If not using immediately, store the chhena in the refrigerator, submerged in a little whey or water to keep it moist, for up to a day.

Troubleshooting Guide:

Milk not curdling

Trouble – If the milk doesn’t curdle after adding the acidic agent, it might not be acidic enough or the milk isn’t hot enough.

Shoot It – Ensure the milk is hot when the lemon juice or vinegar is added. If it still doesn’t curdle, add more lemon juice or vinegar.

Hard chhena

Trouble – Over-squeezing or using low-fat milk can result in hard chhena.

Shoot It – Use full-fat milk for the best results and handle the chhena gently.

Crumbly Chhena

Trouble – If the chhena is too crumbly, it might not have enough moisture.

Shoot It – Ensure you’re not over-draining it and try to maintain a bit of moisture for a smooth texture.

Check out how to make rosogolla, gulab jamun, kalakand or rasmalai from fresh chhena.

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