Chenna - basic ingredient used in making Bengali sweets
Chenna is made from curdling milk and draining the whey. It should be similar in consistency to ricotta cheese.
How to make Chenna:
- Disolve the citric acid in the water. Keep aside.
- Bring milk to a boil in stainless bottom heavy pan. Then let it cool for 5 minutes.
- Add the citric acid solution or lemon juice. Stir gently. The milk should start curdle and the whey seperate.
- Allow to rest for few minutes. Then strain out the whey using a cleam muslin clouth. Try to squiz out the whey so the mil solids get drained out.
- Put the chenna on a plate and knead very gently so that is free of lumps.
- Use it immediately.
Tip:
- Sometimes you may need more acid to get the milk to curdle. Vinegar also can be added instead of lemon juice. Another option is 2-3 tbsp buttermilk or yogurt.