Chenna, or Indian cottage cheese is one of my favorite things to eat. You can find it in specialty markets or markets that have a large quantity of organic/natural products.
It’s a great treat that is slightly drier and more savory than what we in America would consider cottage cheese. Now there is a slight ugh to this. It takes a long amount if time and truthfully does not produce a large quantity of cheese. Unlike making ricotta which ends up using 85% of original product, Chenna will only use 50%. In a nice way to say this, I am all for homemade, this is a great thing to know and enjoy, but if you eat a lot but it.
This will make roughly 1 1/2-2 cups cheese.
Total time 2 hours
Let us begin:
In a heavy bottom pot heat milk over medium heat.
This will take quite awhile but your going to stir often to prevent scorching. If any skin appears just scoop off and dispose of.
Once it comes to a boil turn off the heat but don’t move the pot or stir it at all.
After 10-15 minutes there should be a nice thick skin on top.
Using a wooden spoon move it to the side and scoop it off.
Turn the heat on to high, stirring often to prevent scorching.
Once it boils remove it from the heat. Slowly add in lemon juice until you see the milk begin to seperate.
Allow it to sit for 5 minutes.
Add in the ice cubes. Let is sit for 5 minutes.
While it sits, line a colander with a layer of cheese cloth, than coffee filter, than more cheese cloth.
Carefully pick up the outermost layer of cheese cloth to make a bundle.
Tie bundle around sink faucet and leave to drain for 40 minutes.
Open bundle and cheese is revealed!
Serve or store for up to a week, enjoy!