You will need...
● Equipment: colander, saucepan, thermometer, cheesecloth, slot-ted spoon ● Ingredients: 4L whole milk, 2tsp citric acid, 2tsp salt
Making Chhena...
Knead: follow the above recipe until the first pressing stage. Remove the cheese from the cloth and gently squeeze and knead the cheese until you get a pliable consistency. Roll the cheese into golf ball sized balls. It is now ready to eat. Chhena is best eaten on the same day that it is made. We recommend making it into rasgulla as soon as it’s finished.
Extra Information...
Chhena is great for making the traditional Indian sweet “rasgulla”, in fact this is pretty much the best reason for making Chhena.
Making Rasgulla...
Firstly, make a syrup with one cup sugar and two cups water. Add vanilla or cardamom and bring it to the boil. Switch of the heat. Lower the balls of Chhena into the syrup to warm them. Remove and sprinkle with coconut or chopped pistachios and eat.
You will need...
- Equipment: thermometer, colander, cheese mould, slotted spoon, cheesecloth, saucepan ● Ingredients: (FULL recipe) 4L full-fat milk, 1tsp citric acid, 1tsp salt, ¼ rennet liquid. (HALF recipe if pressing) 2L milk, ½ tsp citric acid, ½ tsp salt, ⅛ rennet liquid (dissolve ¼ liquid in water but only use half of the solution)
