Chenna Cheese 🧀

Name: Chenna Cheese 🧀
Total time: 2700 s
Yield: 270g
Cuisine: American
Ingredients: 8 cups Whole milk; 2 Lemons

Veggie K @VeggieK

Chenna cheese is a smooth, creamy, velvety cheese that is used in many Indian dishes and confections. Just like paneer cheese, it is make with just 2 ingredients but instead of pressing it for 40-60 minutes, it is pressed for only 20 and then kneaded until smooth.

Although fairly simple, it requires patience, strength and most importantly, love ❤️

NOTES:
* You can collect the whey instead of draining it over the sink. You can use it to water plants for an extra kick of nutrients or add it to stews/soups for some extra nutrition.

#CA2025

Although fairly simple, it requires patience, strength and most importantly, love ❤️

NOTES:
* You can collect the whey instead of draining it over the sink. You can use it to water plants for an extra kick of nutrients or add it to stews/soups for some extra nutrition.

#CA2025

Veggie K @VeggieK

Although fairly simple, it requires patience, strength and most importantly, love ❤️

NOTES:
* You can collect the whey instead of draining it over the sink. You can use it to water plants for an extra kick of nutrients or add it to stews/soups for some extra nutrition.

#CA2025

Although fairly simple, it requires patience, strength and most importantly, love ❤️

NOTES:
* You can collect the whey instead of draining it over the sink. You can use it to water plants for an extra kick of nutrients or add it to stews/soups for some extra nutrition.

Saved

Ingredients

45 minutes

270g

8 cupsWhole milk
2Lemons

Saved

Steps

45 minutes

1

Start by bringing milk to a frothing boil over medium heat, stirring frequently to avoid burning.
2

In the meantime, squeeze the juice of 2 lemons. Strain and set aside
3

Once the milk is frothing, you will notice that at a certain point the froth will begin to quickly rise to the top of the pot. At that point, immediately turn off heat, and add 2 tablespoons of lemon juice before the froth subsides. Gently and slowly stir in a circular motion.
4

You will notice some cheese lumps starting to form. Keep adding 1 tbsp of lemon juice at a time and stirring until the cheese has completely formed and it’s s floating on the yellow whey. DO NOT add any more lemon juice at that point.
5

Remove pot from warm stove and let the cheese sit in the whey for about 7-10 minutes. In the meantime, place a cheese cloth over a colander.
6

With a spotted spoon, gently remove the cheese and place on the lined colander. Then, pour whey to strain the remaining cheese*.
7

Gathering the corners of the cheese cloth, run it under cold water and carefully squeeze to remove access whey. Be careful as it will be hot.
8

Give it one final squeeze by wringing the top of the cheese cloth. Place on a colander or plate with a heavy object on top and let it drain for 20 minutes.
9

In the meantime, assemble a clean and dry work surface. You can either use the counter, a clean cutting board or a wide plate.
10

After 20 minutes, remove the cheese from the cloth and transfer it to the clean working surface of your choice.
11

With CLEAN hands, crumble the cheese and kneed it with your calm until smooth and velvety. This will take about 10 minutes
12

Roll it into a ball and store in the fridge in an airtight container or use it right away in your desired recipe. And there you have it, homemade Chenna cheese!