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How to make the prefect chhena/cottage cheese
Bengalis are famous for their chhena sweets and other chenna delicacies but not everyone can get it right. Here’s how you can make authentic chhena at home itself.
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Use only cow milk for curdling, preferably full fat.
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Firstly heat the milk.
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After five minutes of heating, squeeze in one tsp of lemon juice and keep stirring continuously, till the milk curdles.
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Separate water completely from the curdled chhena.
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Put it through a seive.
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Gather the chhena in a muslin cloth and tie it up.
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Keep this muslin cloth under a heavy object for an hour or so, till it solidifies into one mass and is completely dry. Your perfect chhena is now ready to for use!