Keep all ingredients ready

From the 2 litres of milk, keep 1/3 cup milk aside and reserve it for later use.

Heat the milk only to a temperature that our finger can bear. Switch off gas

Now add in vinegar, 1 tbsp at a time,and stir gently to separate the whey and chhena(milk solids). I used about 6 tbsp of vinegar to curdle the milk.

Strain the chhena on a clean cloth kept on a strainer.

Wash and refresh the chhena well,2-3 times, to remove the smell of vinegar

Strain again and then remove water from the chhena. But don't take out the water completely. Allow some moisture to remain, to get softness in the cheese spread. Keep this strained chhena in a plate.

Now in a cup take the citric acid and add 2 tbsp water to it. Mix well to dissolve the citric acid completely

Now in this diluted citric acid, add in the baking soda. Bubbles will form as soda reacts with the acid. Wait until all the bubbles subside and the mixture looks like a plain solution. Keep aside.

Now add salt and haldi to the chenna and take it in a mixer jar

Now add in the 3 tbsp of non-heated reserved milk that was kept aside. Also add in the prepared solution of citric acid and soda

Churn and blend to get a smooth paste
You can check and add more of the reserved milk and set a smooth cheese spread consistency

Take out in a bowl and mix in the butter.

Now warm this mixture on a double -boiler(just as done to melt chocolate), and mix it continuously for 2 minutes to melt the butter in the mixture. Take care that the boiling water does not directly touch the base of the bowl.

Grease a plastic airtight box and transfer the cheese spread into it.

Level the cheese spread and cover it with butter paper(to avoid drying out of the top surface) and close the lid.

Keep this box in the fridge (not freezer), for 2 hours and your cheese spread is ready.

Make pizza, sandwiches, frankie etc. Or have it on khakhra, thepla or as it is.

I made CHEESE-CHOCOLATE SANDWICH and my family relished the Super hygienic cheese spread with a huge smile😊