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A bowl of Healthy Chhena

Chhena

  • Author: Banhishikha
  • Cook Time: 15 Minutes
  • Total Time: 15 Minutes
  • Yield: 350 grams

Description

Chhena is cheese curds (Cottage cheese) from the Indian subcontinent, made from cow milk by adding food acids such as lemon juice and calcium lactate. It is pressed and further processed to make paneer and used to make desserts such as Khira Sagara, Chhena Kheer, Ras malai, and sweets such as Chhena jalebi, Chhena Gaja, Pantua, Rasgulla, and Sandesh.

Chhena is an incredible source of healthy fat calories with protein, calcium which helps to have healthy strong bones, Vitamin B2, Vitamin B1, which protects nerves, helps carbohydrate metabolism, prevents heart diseases, and helps produce red blood cells. This is ideal to consume during breakfast or snack time. It is loaded with dietary fibres which help in digestion by improving the metabolism and rich sources of protein, slightly higher than Paneer. 


Ingredients

  • Milk – 1 litre
  • Lemon Juice – 15 – 20 ml

Instructions

  1. Bring milk to boil in a saucepan.
  2. Add lime juice. Keep on stirring and until the milk gets curdled.
  3. Ideally, the milk should get curdled at once after you stir lime juice or vinegar. Just keep extra lime juice ready, in case milk does not curdle.
  4. When the greenish liquid (whey) separates from the milk, pour the curdled milk into a pan with the help of a sieve or muslin cloth.
  5. Usually from 1 liter of whole fat milk, yield 350 grams of chhena.

Notes

Instead of lemon juice, you can also use 1 tablespoon (15 ml) of vinegar or 3 tablespoons (45 g) of Curd or 1 tsp of Citric Acid powder (5 g).

Nutrition

  • Serving Size: 4
  • Calories: 468 - 470 kcal
  • Fat: 14 - 15 g
  • Carbohydrates: 48 - 50 g
  • Protein: 16 -18 g

Keywords: #HEALTHY

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