Chhena/ Soft Paneer

Making Soft Paneer/ Chhena

Chhena is the basic curd-cheese used in many different Indian recipes. Paneer is a slightly overcooked and pressed form of Chhena. Chhena is made by adding an acid to boiling hot milk, to separate the milk-solids from the whey. Then the curdled milk-solid(Chhena) is drained and collected for cooking usage. The remaining whey can also be used as the acid to make the next batch of Chhena, as well as in various other preparations. To make hard Paneer the Chhena has to be kneaded and pressed tightly, while still hot. But to make soft Paneer the Chhena has to be blanched in ice-cold water immediately then drained.

Milk: Traditionally Cow’s milk or Water Buffalo’s milk is used to make Chhena. Since cow's milk is conveniently available, it is usually used to make Chhena at home. I prefer to use full fat milk, but 2% milk can also be used. But fat-free milk yields less amount of Chhena and it's also isn't as soft. And it also helps if the Milk is in room temperature.

Acid: Many kind of acidic elements can be used, but Key-lime seems to the best among them. few others are lemon, plain vinegar, citric-acid, curd, whey...etc.
The amount for acid per liter (Gallon is approximately 2 liters) of milk is
1 to 2 tbsp. Lime or Lemon juice (mixed with a cup of water)
1 to 2 tbsp. Vinegar (mixed with a cup of water)
1 cup yogurt 1/2 tsp Citric Acid (mixed with a cup of water)
2 cups Whey
More acid should be added if the milk doesn't separate. Saucepan: I prefer to use an aluminum pan.

Put room temperature milk in a saucepan then put it on a medium high heat. Let it come to a boil, stirring occasionally so that it doesn't stick to the bottom. it should take about 20 minutes for a gallon of milk. At first it'll foam up(pic1) but wait till it gets to a continuous boil(pic3). let it simmer for 5 more minutes. Then switch off the heat.

Wait for 2 more minutes, then start stirring the milk in a circular motion. Gradually add the acid while still stirring. The milk will start to cuddle and separate from the whey. if the whey still seems to be cloudy then add some more acid, till it seems clear (pic7). Let it rest for a minute.

Arrange the Cheese cloth on a colander and pour the curdles milk to strain. Keep a pot under the colander if you want to collect and use the whey. Then start pouring cold water immediately(pic9). Wash the Chhena thoroughly making sure it's cold allover.

Gather the corners of the cheesecloth and bind it squeezing the extra water out of the Chhena. Then wrap it with a towel to soak up the extra moisture. For making Rasgulla you'll need to press it for 5 to 10 minutes with a heavy weight(pic12), making sure there is no extra moisture. Don't drain it for too long.

This is the soft Chhena(pic14). But for using it in sweet preparations you've to mash and knead it with light hand. That will get rid of any lumps and will make its consistency uniform.

The kneading has to be with the palm with soft storks. And you'll basically be stretching it with your palm. The Chhena usually is firm at first because it's been blanched in ice-cold water. But after a few minutes of kneading it gets softer and comes together perfectly.
Once it is softer you'll be able to knead it with your fingers. Knead it few more times, then all of it will come together. It should take about 15 minutes of kneading in total.