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Cheese from Eastern parts of India, Bangladesh and Nepal
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 sweets such as rasogolla and sandesh.
| Milk500 g | Cow milk gives the soft, smooth chhena best for sweets[chakraborty2021][fao-tmp] |
| Citric acid70 g of a 1 % solution | 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: 32 min – 37 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 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 sweets such as rasogolla and sandesh. Made in 4 steps over 32 min – 37 min. The longest step, heat the milk, takes 12–17 min (Chakraborty P 2021) and runs at 70–90 °C (Chakraborty P 2021).
| Main step | 12–17 minReported[chakraborty2021] | Heat the milk |
|---|---|---|
| Temperature | 70–90 °CReported[chakraborty2021] | Heat the milk |
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 used fresh for sweets. In a refrigerator study at 4 ± 2 °C, 50 g samples stayed acceptable to a taste panel for up to 4 days in butter paper, 8 days in a PVC container and 12 days in aluminium foil or PVC film; that study judged taste, not microbes. A review of chhana shelf-life models reports that the total plate count reached its limit before coliforms or yeasts and moulds did.
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.
