Homemade Chana (Ricotta Cheese)/ছানা
Prep time
Cook time
Total time
Freash, Homemade chhana or ricotta cheese is the base of the most authentic and traditional Bengali sweets. This is suitable for other recipes calling for ricotta cheese also.
Author: Lail Hossain
Recipe type: Basics
Cuisine: Bangladeshi
Serves: 2 cups
Ingredients
- ½ gallon (8 cups) whole milk
- 4 tablespoons white vinegar or strained lemon juice
- 4 tablespoon water
- Ice
Instructions
- Line a colander or sieve with a large piece of cheesecloth or kitchen towel that has been folded 3-4 times. Place the lined colander or sieve over a large bowl or sink.
- Mix vinegar or lemon juice with 4 tablespoon of water and set aside.
- Boil milk in a large thick-bottomed saucepan over medium high heat. Stir occasionally, scraping the pan bottom, to avoid scorching.
- Turn off heat once milk boils and let sit for 3-4 minutes.
- Add the vinegar/lemon mixture and stir.
- Look out for curd-mass to separate from greenish water. As curds rise and come to the surface add enough ice to cool the whey.
- Run a spatula along the bottom of the pan occasionally to free up any stuck curds.
- Gently begin to ladle curds into the prepared sieve or colander.
- Wrap the cloth around the cheese and rinse under running water without pressing the cheese.
- Gather the edges of the cloth, tie or fasten into a knot and allow to cool and drain for 4-5 hours minimum to overnight.
Notes
A large fine muslin cotton can be used in place of cheesecloth. Using white is recommended to refrain from any cloth dye contamination.
Store cheese in an airtight container and refrigerate if you not using immediately. It’s best to use within 1-2 days.
Adding ice to the whey prevents the chhana or ricotta cheese to cook further in the hot whey in terms making the chhana very soft and suitable for Bengali/Bangladeshi sweets.
Chhana has great nutritional value, making it a fabulous snack for kids and adults.
Pour the vinegar-water mixture in 3-4 steps. You may not need all the liquid or may need little extra depending on the quality and temperature of the milk
Store cheese in an airtight container and refrigerate if you not using immediately. It’s best to use within 1-2 days.
Adding ice to the whey prevents the chhana or ricotta cheese to cook further in the hot whey in terms making the chhana very soft and suitable for Bengali/Bangladeshi sweets.
Chhana has great nutritional value, making it a fabulous snack for kids and adults.
Pour the vinegar-water mixture in 3-4 steps. You may not need all the liquid or may need little extra depending on the quality and temperature of the milk
Recipe by WithASpin at https://withaspin.com/2013/09/16/chana-ricotta-cheese-for-bengali-sweets/