Chenna Cheese 🧀 Recipe by Veggie K
Cooking Instructions 45 minutes 1 Start by bringing milk to a frothing boil over medium heat, stirring frequently to avoid burning. 2 In the meantime, squeeze the juice of 2 lemons. Strain and set aside 3 Once the milk is frothing, you will notice that at a certain point the froth will begin to quickly rise to the top of the pot. At that point, immediately turn off heat, and add 2 tablespoons of lemon juice before the froth subsides. Gently and slowly stir in a circular motion. 4 You will notice some cheese lumps starting to form. Keep adding 1 tbsp of lemon juice at a time and stirring until the cheese has completely formed and it’s s floating on the yellow whey. DO NOT add any more lemon juice at that point. 5 Remove pot from warm stove and let the cheese sit in the whey for about 7-10 minutes. In the meantime, place a cheese cloth over a colander. 6 With a spotted spoon, gently remove the cheese and place on the lined colander. Then, pour whey to strain the remaining cheese*. 7 Gathering the corners of the cheese cloth, run it under cold water and carefully squeeze to remove access whey. Be careful as it will be hot. 8 Give it one final squeeze by wringing the top of the cheese cloth. Place on a colander or plate with a heavy object on top and let it drain for 20 minutes. 9 In the meantime, assemble a clean and dry work surface. You can either use the counter, a clean cutting board or a wide plate. 10 After 20 minutes, remove the cheese from the cloth and transfer it to the clean working surface of your choice. 11 With CLEAN hands, crumble the cheese and kneed it with your calm until smooth and velvety. This will take about 10 minutes 12 Roll it into a ball and store in the fridge in an airtight container or use it right away in your desired recipe. And there you have it, homemade Chenna cheese! 1 Start by bringing milk to a frothing boil over medium heat, stirring frequently to avoid burning. 1 Start by bringing milk to a frothing boil over medium heat, stirring frequently to avoid burning. 2 In the meantime, squeeze the juice of 2 lemons. Strain and set aside 2 In the meantime, squeeze the juice of 2 lemons. Strain and set aside 3 Once the milk is frothing, you will notice that at a certain point the froth will begin to quickly rise to the top of the pot. At that point, immediately turn off heat, and add 2 tablespoons of lemon juice before the froth subsides. Gently and slowly stir in a circular motion. 3 Once the milk is frothing, you will notice that at a certain point the froth will begin to quickly rise to the top of the pot. At that point, immediately turn off heat, and add 2 tablespoons of lemon juice before the froth subsides. Gently and slowly stir in a circular motion. 4 You will notice some cheese lumps starting to form. Keep adding 1 tbsp of lemon juice at a time and stirring until the cheese has completely formed and it’s s floating on the yellow whey. DO NOT add any more lemon juice at that point. 4 You will notice some cheese lumps starting to form. Keep adding 1 tbsp of lemon juice at a time and stirring until the cheese has completely formed and it’s s floating on the yellow whey. DO NOT add any more lemon juice at that point. 5 Remove pot from warm stove and let the cheese sit in the whey for about 7-10 minutes. In the meantime, place a cheese cloth over a colander. 5 Remove pot from warm stove and let the cheese sit in the whey for about 7-10 minutes. In the meantime, place a cheese cloth over a colander. 6 With a spotted spoon, gently remove the cheese and place on the lined colander. Then, pour whey to strain the remaining cheese*. 6 With a spotted spoon, gently remove the cheese and place on the lined colander. Then, pour whey to strain the remaining cheese*. 7 Gathering the corners of the cheese cloth, run it under cold water and carefully squeeze to remove access whey. Be careful as it will be hot. 7 Gathering the corners of the cheese cloth, run it under cold water and carefully squeeze to remove access whey. Be careful as it will be hot. 8 Give it one final squeeze by wringing the top of the cheese cloth. Place on a colander or plate with a heavy object on top and let it drain for 20 minutes. 8 Give it one final squeeze by wringing the top of the cheese cloth. Place on a colander or plate with a heavy object on top and let it drain for 20 minutes. 9 In the meantime, assemble a clean and dry work surface. You can either use the counter, a clean cutting board or a wide plate. 9 In the meantime, assemble a clean and dry work surface. You can either use the counter, a clean cutting board or a wide plate. 10 After 20 minutes, remove the cheese from the cloth and transfer it to the clean working surface of your choice. 10 After 20 minutes, remove the cheese from the cloth and transfer it to the clean working surface of your choice. 11 With CLEAN hands, crumble the cheese and kneed it with your calm until smooth and velvety. This will take about 10 minutes 11 With CLEAN hands, crumble the cheese and kneed it with your calm until smooth and velvety. This will take about 10 minutes 12 Roll it into a ball and store in the fridge in an airtight container or use it right away in your desired recipe. And there you have it, homemade Chenna cheese! 12 Roll it into a ball and store in the fridge in an airtight container or use it right away in your desired recipe. And there you have it, homemade Chenna cheese! 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