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Cheese from Eastern India
Chhena is a boundary entry, not a true ferment. Hot milk is curdled with citric acid, lime juice or another acid, and the soft curd is drained in muslin without pressing; no microbes do the work. It is the base of Bengali sweets such as rasogolla and sandesh. Made in 4 steps over 27 min – 30 min. The longest step, heat the milk, takes 7–10 min (Chakraborty P 2021) and runs at 70–90 °C (Chakraborty P 2021).
| Main step | 7–10 minReported[chakraborty2021] | Heat the milk |
|---|---|---|
| Temperature | 70–90 °CReported[chakraborty2021] | Heat the milk |
| 500 g | Milk · Cow milk gives the soft, smooth chhena best for sweets[chakraborty2021][fao-tmp] |
| 70 g of a 1 % solution | Citric acid · Added to the hot milk; lime juice is used at home in Nepal[chakraborty2021][fao-tmp] |
| Starter | none; acid curdles the milk |
Total time across the recorded steps: 27 min – 30 min
What changes: The milk is heated nearly to boiling, then cooled a little
Home cooks in Nepal bring the milk to the boil while stirring. Output: hot milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chhena is curdled by acid and heat, not by microbes or rennet, so it is a boundary entry. Paneer is made the same way but pressed into blocks; chhena is only drained, which keeps it soft enough to knead into sweets.
Chhena is a fresh, moist curd with no fermentation to protect it, so it is made and used fresh.
Every number is labelled with how it is known. How this atlas is made
FAO credits the Calcutta sweet maker Nobin Chandra Das with creating rasogolla from chhena in 1868.
