Method:

• In a medium sauce pan pour the milk and bring to boil.
• When milk comes to boil add vinegar a little by little.
• Keep stirring occasionally. When the green water will be all over the pot, and channa will be separated, turn off the heat.
• Take a strainer and cheese cloth or cotton thin cloth on the strainer and strain the channa completely.
• Wash the Chhana with ice cool water properly to remove sourness of vinegar/ lemon juice and lightly squeeze out water from the chhana.
• Washing with ice cold water to remove still cooking chhana.
• Now hang in the channa for two hours or until all water out from channa to get soft and spongy channa.
• Chhana is ready now.

Paneer/Channa/Ricotta Cheese

NOTES:

• Wash chhana immediately with ice cold water to remove still cooking and dryness. This is very important step.
• Store cheese in an airtight container and refrigerate if you not using immediately. It’s best to use within 1-2 days.

Step By Step Picture:

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