Chenna Recipe (Homemade Cottage Cheese | A High Protein Snack)
Chenna is a simple, homemade cottage cheese, rich in protein and incredibly versatile. Made by curdling fresh milk with lemon juice, it forms the base for many traditional Indian dishes, particularly sweets like rasgulla and sandesh. However, in my home, it’s a regular breakfast staple. We enjoy it as part of our morning routine, where each member of the family gets a generous spoonful for an energizing start to the day. This is an excellent high-protein snack that is both nutritious and satisfying. The natural whey can also be used in various recipes, making this an efficient way to incorporate protein into your diet without the need for processed foods.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1.5 liters |
| Lemon (juiced) | 1 |
Preparation Time:
| Prep Time | 2 minutes |
|---|
Cooking Time:
| Cook Time | 20 minutes |
|---|
Instructions:
Making Chenna at home is both quick and straightforward. Let’s walk through the process:
-
Boil the Milk:
Start by pouring the 1.5 liters of milk into a heavy-bottomed pan. Turn the heat to high and wait for the milk to come to a boil. Be sure to stir occasionally to prevent the milk from sticking to the bottom. -
Add Lemon Juice:
Once the milk begins to boil, squeeze the juice of 1 lemon directly into the pan. You’ll notice that the milk will start to curdle almost immediately, separating into curds (chenna) and whey. Keep stirring gently to ensure the milk fully curdles. -
Rest the Curdled Milk:
Turn off the heat and allow the mixture to rest for a minute. This resting time allows the curds to firm up and separate completely from the whey. -
Separate the Chenna from the Whey:
After resting, it’s time to separate the curds (chenna) from the whey. Use a fine sieve or strainer to drain the liquid. Let the chenna sit for a few moments to ensure most of the whey is drained. -
Transfer the Chenna to a Bowl:
Once you have drained the liquid, transfer the fresh chenna (cottage cheese) into a clean bowl. At this point, the chenna is ready to be seasoned. -
Season and Serve:
You can enjoy the chenna as is, or you can sweeten it with a little sugar or drizzle some honey over it. For a more nutritious breakfast, consider topping it with some granola, almonds, and raisins. My family loves it with sugar and slices of fresh bananas for a delicious and filling breakfast.
This homemade chenna recipe is a fantastic natural protein source, especially for growing children. It’s simple, healthy, and a great way to start the day on a wholesome note.
Nutritional Information (per serving):
- Calories: 100 kcal (depends on the milk used and seasoning)
- Protein: 7g
- Fat: 4g
- Carbohydrates: 7g (without added sugar)
Chenna is not just a great snack; it’s a flexible ingredient that can also be used in a variety of dishes, both sweet and savory. Whether as a standalone treat or as part of a more elaborate dish, this homemade cottage cheese offers a world of possibilities.
If you try this Chenna Recipe (Homemade Cottage Cheese) at home, I would love to hear your thoughts! Feel free to leave a comment below or share your own variations.
