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Chenna (Soft Cheese Curd)

PREPARATION AND COOKING TIME:
YIELD:

• Heat to boiling 1 gal milk to make 20 oz chenna;
• Remove from heat;
• Slowly add the strained juice of up to two lemons or 1 to 2 cups of whey whilst stiring very gently;
• Stop adding juice as soon as curds have formed;
• Drain off whey immidiately and gently pour curds into a colander lined with cheescloth;
• Allow curds to drain for an hour or lift and roll in cheeselcoth and pat dry with towel.

Whey can be used for cooking rice and dhal.

See also: Panir, Rasgoolas, Sandesh, Pantoah; Ras Malai;

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