Chhena
Equipment
- Handi
- Heavy-based Pan
- Muslin (Cheesecloth)
- Sieve
- Strainer
- Flat tray
- Foil
- Refrigerator
Ingredients
- 2 litres Whole milk (8½ cups)
- 160 ml White vinegar (⅔ cups)
Instructions
- Put the milk in a handi or large, heavy-based pan.
- Bring to the boil.
- Then remove and allow to cool to 49 degree C / 120 degree F.
- Add the vinegar in a steady stream over the entire surface and stir for about 3 minutes.
- Pour the curdled milk on to a piece of muslin (cheesecloth) in a sieve (strainer) placed over the sink to drain out the whey.
- Then hold the four corners of the muslin and prod and gently squeeze the residue until a ‘milky’ whey starts to ooze out.
- Transfer the residue - chhena - while it is still warm on to a flat tray.
- Knead firmly with the palm of your hand to mash the granules.
- Allow to cool.
- Wrap in foil and store in the refrigerator for up to 24 hours.
Nutrition
Serving: 400gSodium: 1mgCalcium: 1mgVitamin A: 1IUSugar: 1gPotassium: 1mgCholesterol: 1mgCalories: 1kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
Tried this recipe?Let us know how it was!