By Sushmita Sengupta
For best chenna-based sweets like rasgulla, rasmalai and chamcham, you need the best chenna. And here’s how you can make it at home.
Use chenna paani i.e, drained out water from last batch of chenna to make the next batch of chenna for better moisture.
If you are using vinegar to curdle milk, the vinegar to water ratio should be 1: 3, since vinegar is very strong.
Choose cow milk over buffalo milk to make chenna. Do not overheat the milk.
Keep stirring milk to get soft, cheese-like consistency. It shouldn’t be as firm as paneer.
To collect chenna, spread a muslin cloth on top of vessel, pour some chilled water on top. This will help off-set vinegar
Drain the excess water and collect water for your next batch of chenna.