How to make Ricotta Cheese/Chhana/Paneer at Home


Paneer/Channa/Ricotta Cheese

Paneer/Channa/Ricotta Cheese

How to make Ricotta Cheese/Chhana/Paneer at Home

By August 9, 2015

Author: Zurana
Recipe type: Basics, Tips and Tricks
Cuisine: Bangladeshi
Serves: 1 cup

Prep Time : 5 minutes. Cook Time : 10 minutes Yield : 1 cup channa





  • 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

Paneer/Channa/Ricotta Cheese



  • 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:

 home made channa

step 1

homemade channa/paneer/ricotta cheese

step 2

homemade channa/paneer/ricotta cheese

step 3

homemade channa/paneer/ricotta cheese

step 4

homemade channa/paneer/ricotta cheese

step 5

homemade channa/paneer/ricotta cheese

step 6


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