How do you make 'chenna' (fresh paneer) for Bengali sweets like Rasgulla or Sandesh that is soft and crumbly, not rubbery?

Question

How do you make 'chenna' for Bengali sweets like Rasgulla? Learn the technique for a soft and crumbly fresh cheese that isn't rubbery.

Answer 1

To make soft and crumbly chenna, gently simmer milk until it almost boils, then slowly add an acid like lemon juice or vinegar until the milk curdles. Avoid over-stirring and over-cooking the curds.

Detailed Explanation:

Making perfect chenna requires careful attention to detail. Here's a step-by-step guide:

1. Choose the Right Milk: Use whole milk for the best results. Avoid ultra-pasteurized milk, as it can be more difficult to curdle properly.

2. Heat the Milk: In a heavy-bottomed pot, heat the milk over medium heat. Stir occasionally to prevent scorching at the bottom. Bring the milk to just below a boil – you'll see small bubbles forming around the edges.

3. Prepare the Acid: Dilute your chosen acid (lemon juice, vinegar, or citric acid) with an equal amount of water. For example, use 2 tablespoons of lemon juice mixed with 2 tablespoons of water per liter of milk.

4. Curdle the Milk: Reduce the heat to low. Slowly drizzle the diluted acid into the milk, stirring very gently. Stop adding the acid as soon as the milk separates into clear whey (a greenish liquid) and solid curds. You may not need to use all the acid.

5. Avoid Over-Stirring: Over-stirring will result in tough chenna. Stir only enough to distribute the acid.

6. Drain the Curds: Line a colander with several layers of cheesecloth or muslin cloth. Gently pour the curdled milk into the lined colander.

7. Rinse the Curds: Rinse the chenna under cold running water to remove any residual acid. This step is crucial for preventing a sour taste in your sweets.

8. Hang and Squeeze: Gather the edges of the cheesecloth and tie them together to form a bundle. Hang the bundle over a sink or bowl for about 30-60 minutes to drain excess water. The longer you hang it, the drier the chenna will be. For soft chenna, aim for a shorter hanging time. Gently squeeze the bundle to remove any remaining water, but avoid squeezing too hard, which can make the chenna dry.

9. Knead (Optional): For some sweets like Sandesh, you may need to knead the chenna lightly to make it smoother. Be careful not to over-knead.

Pro Tip:

The key to soft chenna is to stop the curdling process as soon as the whey is clear. Over-cooking the curds will make them rubbery. If the whey isn't clear after adding a reasonable amount of acid, add a tiny bit more, but be very cautious.