Chaana (Fresh Unripened Cheese)
A recipe for Chaana (Fresh Unripened Cheese) from the cookbook, Taste of Eastern India, written by Kankana Saxena.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 3 tbsp (44 milliliters) white vinegar or lemon juice
- 3 tbsp (44 milliliters) water
- 3 ice cubes
- 4 cup (946 milliliters) whole milk
Instructions
- 1
Line a colander with a cheesecloth folded in half and place the colander in a clean sink.
- 2
In a cup, mix the vinegar with the water and set aside. Place the ice cubes in a bowl and set aside.
- 3
Pour the milk into a heavy-bottomed saucepan and place it over medium-high heat. Stir occasionally using a wooden spoon as the milk comes to a boil.
- 4
Once the milk comes to a complete boil, turn off the heat and immediately add the ice cubes. Now pour in the water-vinegar mixture and stir. You will notice the milk start to curdle and the water will turn pale green. Carefully pour the curdled milk into the cheesecloth.
- 5
Run cold water over the collected curdled milk in the cheesecloth. This will remove the acidity from the cheese and will also cool it down.
- 6
Next, gather the edges of the cheesecloth and squeeze out as much water as possible. Then tie the corners into a knot and hang it over the sink for 30 minutes to drain out the water.
- 7
After 30 minutes, carefully untie the knot and scrape the cheese out of the cloth and into a bowl. You can sprinkle some sugar on it and enjoy right away with some fruits on the side.