- Chhena
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Not to be confused with chickpea (Hindi: Chana).
Chhena (Hindi: छेना [ˈtʃʰeːnaː]) or Oriya: ଛେନା [tʃʰena]) or Chhana (Bengali: ছানা [tʃʰana]) is fresh, unripened curd cheese widely used in India and Bangladesh. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. It is most popular in Orissa and Bengal and is made from water buffalo milk. The earliest reference of cheese in India dates back to 1400 BCE.[1][2]
In Orissa, the typical process is like that of ricotta: the milk is boiled and then curdled with a small amount of whey, and the resulting coagulated component is collected and wrapped in cheesecloth, strained and beaten thoroughly, until it becomes quite firm. This mixture is kneaded well before use, so that it acquires a very soft and smooth consistency. Orissa is famous for desserts made of chhena, rasagolla, rasaballi, chhena kheeri and chhena poda being among the most popular. Chhena is consumed by lactose intolerant people.
Reference
See also
Categories:- Indian cheeses
- Acid-set cheeses
- Cow's-milk cheeses
- Water buffalo's-milk cheeses
- Bengali cuisine
- Oriya cuisine
- Cheese stubs
- Indian agriculture stubs
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