Chhena

VegetarianOrigin West BengalPrep 1 hour, plus cooling timeMakes about 400g / 14oz

A delicate, fresh curd cheese with a soft texture and mild, milky flavour, used as the foundation for many traditional Indian sweets.

Ingredients

2069 g2 l

dairy

162 g160 ml

souring agent

Pour 2069 g whole milk into a wide, heavy-bottomed pan and heat until it reaches a rolling boil.
Take the pan off the heat and let the temperature drop to 49°C / 120°F.
Gradually drizzle 162 g white vinegar over the surface of the milk, stirring steadily for roughly 3 minutes until curds separate from the liquid whey.
Set a muslin-lined sieve over the sink and pour the contents of the pan through to drain off the whey.
Gather the cloth by its corners and press gently on the curds until the liquid escaping begins to look milky.
Turn the warm curds out onto a flat surface or tray and work them thoroughly with the heel of your hand to break down any grittiness into a smooth dough.
Allow the chhena to cool, wrap it securely in foil, and chill in the refrigerator for up to 24 hours.

Whole milk

Milk
Use 100% of the weight. If using semi-skimmed milk, stir in 10 g butter per 200 g milk to match the richness of whole milk.
Single cream
Use 60% cream diluted with 40% water by weight to match the fat content of whole milk. Gravies will taste richer and reduce faster.

White vinegar

White malt vinegar
Use 100% of the weight. Imparts a very similar clean acidity with a faintly softer, grain-based finish.
Vinegar
Use 100% of the weight as a direct 1:1 replacement.
Lime juice
Use 100% of the weight. Stir into the sauce at the end of cooking; adds vibrant fruity acidity rather than acetic punch.