How to make Cheese Curd (Chenna/Paneer)
I use cheese curd in various recipes, starting from different kinds of popular desserts to curries, and savory appetizers. Cheese curd is also known as “Chhana”, is an acid-set form of cottage cheese. Paneer is derived from the cheese curd or curdled milk and is an unaged, non-melting fresh farmer’s cheese. Curdled milk has many uses and health benefits.
In my childhood memories, Cheese Curd aka Chhena was a part of our weekly menu, especially when the meal was vegetarian. Also when we got sick, it was part of our recovery meal, but then we had to eat Cheese curd bland. Even now if I have to plan a vegetarian get together, something made of Chhena is a must. Nowadays, Paneer, Chhena, or cheese curd all are available in different forms at the local grocery stores, but if you want to try it at home it is not that hard either.
Today I will share a very simple way to make cheese curd at home. You can make Paneer from it by draining the water and hanging it for a few hours to overnight. There are only three ingredients in my recipe. I usually use lemon juice and white vinegar as the food acid to curdle the milk. You can use either of them, but I find that adding lemon juice enhances the flavor.
8 hrPrep Time
20 minCook Time
8 hr, 20 Total Time
- 1 Gallon of Milk ( low fat, 2% or whole milk)
- 1/4 Cup of lemon juice
- 1/4 Cup of White Vinegar
- 1/2 Cup of Water
- Pour the milk in a large bowl
- Bring milk to boil
- Mix in a cup lemon juice, vinegar and water.
- Once the milk starts boiling, simmer the heat
- Add slowly the food acid mixture while stirring the milk.
- Turn the heat off immediately.
- Drain the curdled milk on a cheese cloth or strainer
- Wash it with cold water
- Hang the curdled milk for couple of hours, or overnight to drain all the liquid.