Lemon Cheese Recipe

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Servings: 12 servings Difficulty: Intermediate
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Fresh homemade chenna cheese made with lemon juice for Indian sweets and snacks
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Lemon Cheese Recipe

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 104.6

Description

This recipe guides you through making fresh chenna, a soft, crumbly cottage cheese essential in Indian cuisine. By gently curdling warm milk with lemon juice, you create a tender, milky cheese that serves as the base for popular sweets like rasgulla and rasmalai, as well as savory snacks like paneer tikka. The process is straightforward and requires no special equipment, just a heavy-bottomed pan and a muslin cloth for draining. The resulting cheese has a delicate, fresh flavor and a moist texture that absorbs spices and sweeteners beautifully. Perfect for weekend cooking projects, this homemade version tastes far superior to store-bought alternatives. It is an excellent vegetarian protein source and a versatile ingredient for both sweet and savory dishes.

Ingredients

Directions

  1. Pour the fresh milk into a heavy-bottomed pan and place it over medium heat.
  2. Bring the milk to a rolling boil, stirring occasionally to prevent it from sticking to the bottom or burning.
  3. Once the milk boils, reduce the heat to low and let it simmer gently for a minute.
  4. Remove the pan from the heat and let it cool slightly for about 30 seconds so the milk is hot but not scalding.
  5. Add the lemon juice or vinegar to the milk and stir gently just once or twice to distribute it.
  6. Watch as the milk begins to separate into white curds and translucent whey. If it doesn't separate completely, add a little more acid and stir gently again.
  7. Line a sieve or colander with a muslin cloth or cheesecloth and place it over a bowl.
  8. Carefully pour the curdled milk into the lined sieve to strain the whey from the curds.
  9. Let the mixture drain for 10-15 minutes for soft chenna, or longer if you prefer a firmer texture like paneer.
  10. Gather the edges of the cloth and gently squeeze out any remaining excess whey.
  11. Unfold the cloth to reveal the fresh cheese, which is now ready to be used in your recipe.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 104.6kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 1.8g9%
Cholesterol 5.2mg2%
Sodium 97.8mg5%
Total Carbohydrate 12.5g5%
Dietary Fiber 0.0g0%
Sugars 12.3g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For softer chenna used in sweets like rasgulla, do not press the curds too firmly; drain for only 10-15 minutes.

For firmer paneer used in curries or grilling, tie the cloth into a bundle and hang it or place a heavy weight on top for 1-2 hours.

Use full-fat milk for the best texture and flavor. Skim milk will result in a dry, crumbly cheese.

The whey can be saved and used for making idli batter, dahi vada, or even consumed as a probiotic drink.

If using vinegar, start with 1 tablespoon. Lemon juice may require slightly more depending on its acidity.

Fresh chenna should be used immediately or stored in an airtight container in the refrigerator for up to 2 days.

Keywords: chenna, paneer, cheese, lemon, milk, curdled, indian, homemade, vegetarian, cottage cheese, fresh, curds, whey, straining, sweets, base, rasgulla, snack, dairy, protein
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