How to make chenna

Chenna is a soft, juicy, crumbly product made from curdled milk solids. It is produced by adding an acidic substance, such as lemon, lime, or vinegar, to milk to cause it to curdle. The excess whey is then drained away, leaving just enough to keep the cheese wet.

It’s wonderful to use chenna for desserts and to serve it with bread and chutney. Making fresh and soft chenna at home is quite simple. It practically melt in your tongue since it is so soft and crumbly.

The term “chenna” describes soft, crumbly milk solids that have curdled. After boiling the milk, we use a cheesecloth or sieve to remove the extra whey. These cheese curds, known as chenna, can either be saved or pressed into paneer.

This is made with Full fat Milk and Lemon Juice. This is used in the making of Indian sweets like rasgullas, and kalakand.

Ingredients for chenna

  • 1-liter full-fat milk
  • 1 lemon

Instruction for chenna

  1. You’ll need 1.5 tablespoons of lemon juice, so squeeze several lemons. Cover a large bowl with a sieve made of muslin linen.
  2. Put milk in a pot and heat it up quickly. Bring it to a boil. When it boils, turn off the heat and let the mixture rest for a minute.
  3. Add the lemon juice and gently combine. It will curdle the milk. When the milk solids have fully curdled and a greenish whey separates from the milk. Use the sieve to strain it.
  4. Now thoroughly wash the chenna in a large bowl of cold water. Rinse it three times in fresh water.
  5. Now gently compress it between your hands to squeeze out any extra whey water. Make a knot, hang it over the faucet, and let it drain for 30 minutes. I occasionally squeezed to speed things up.
  6. Now the chenna is done, this is a soft chenna recipe, you can use them to make different sweet


  1. Full-Fat Cows’ milk works best.
  2. There is no denying that vinegar works well as a curdling agent. However, it won’t provide you with the ideal chenna for crafting juicy and soft Bengali sweets. this recipe prepared with vinegar will provide a slightly chewy, rubbery, and stiff Paneer that will maintain its shape in various dishes.
  3. Hang the homemade chenna for not more than just 30 mins:
  4. Rinse the Chena to avoid the sour taste
  5. Adding lemon juice to curdle the milk gives a nice flavour.


Calories 339kcal
Fat 17.27g
Sodium 130mg
Protein 8g
Calcium 300mg

chenna recipe

Also read: Vegetable Chow mein Recipe (Easy Step by step)

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