Chenna and paneer

These two curd products are also ingredients in Indian sweetmeats. Chenna is actually soft curd cheese. Paneer is chenna which has been drained longer and then compacted by being pressed under a heavy weight.

To make both of these products, you may either use home-made yoghurt, called dhai, or, if you wish for a quicker method, you may merely separate the milk into curds and whey with lemon juice or tartaric acid. In either case, you should bring the desired volume of fresh milk up to just under boiling point, then let it cool to lukewarm. If making yoghurt, you may add up to 3 tablespoons of home-made or commercial yoghurt to 1 quart of milk, stir, cover the bowl with a towel, insulating it well, and then put it in a warm place for 5 hours or overnight. If you are using lemon juice or tartaric acid, you may add it before the milk has cooled. Let the pan sit off the heat for 15 minutes and then process the curds. Either form should be placed in a muslin bag and allowed to drip overnight. The resultant chenna, or soft curd cheese, is placed on a board and kneaded until it is soft and creamy.