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:

  1. Disolve the citric acid in the water. Keep aside.
  2. Bring milk to a boil in stainless bottom heavy pan. Then let it cool for 5 minutes.
  3. Add the citric acid solution or lemon juice. Stir gently. The milk should start curdle and the whey seperate.
  4. 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.
  5. Put the chenna on a plate and knead very gently so that is free of lumps.
  6. Use it immediately.


  • 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.

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