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Crumbly chena made from cow milk

How to make Chenna

Learn how to make Chenna or chena from full fat milk that's extremely soft, crumbly & juicy. Use it to make perfect failproof Indian sweets at home. This homemade Chenna recipe is extremely easy to make once you follow the tips.
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Course: Dessert, Healthy
Cuisine: Indian
Keyword: Chena Recipe, Chenna Recipe, How to make Chena, How to make Chenna
Cook Time: 10 minutes
Hanging Time: 30 minutes
Total Time: 10 minutes
Servings: 400 grams
Calories: 150kcal
Author: Meghna



  • Set a deep bottom pot or pan over medium high heat. Pour the milk and bring it to boil stirring frequently. Turn off the flame immediately.
  • Pour the diluted lemon or lime juice and mix it with the hot milk with the help of a laddle. You will notice that the milk will begin to curdle and the whey (a light greenish liquid) will separate.
  • Set a large sieve over a deep bottom pot, place a muslin cloth on top of the sieve and strain the curdled milk along with the whey. You will notice that the whey will drain out and you will be left with the chenna in the muslin cloth.
  • Next, hold the sieve under running tap water and wash the Chena a couple of times to remove any sourness that's left behind by the lemon or lime juice.
  • Now, tie the ends of the muslin cloth from the kitchen tap and allow the chena to hang for just 30 mins. This will drain out excess liquid from the chenna still retaining enough moisture to keep it soft & juicy. 
  • After 30 mins remove the homemade chena from the muslin cloth and use it in recipes. Enjoy.



  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. I got 400 gms Chena or chenna from 2 liters cows milk. 
  3. Bring the milk just to first boil. As it will begin to inflate turn off the flame immediately and add the diluted lemon juice instantly. Stir to mix in the juice.
  4. The amount of Chena will greatly depend on the quality of milk and it might vary a lot. You may get more Chena or even less chena from 2 liters milk. 
  5. VERY IMPORTANT: The amount of lemon or lime juice required to curdle the milk might also vary depending on the amount of fat content of the milk. If more fat in the milk you will need more lemon or lime juice to curdle the milk and vice versa.
  6. Lime juice is more potent as compared to lemon juice. I have used lime juice to curdle the milk in todays recipe. If you choose lemon juice that you might need 3 tbsp. lemon juice diluted with 3 tbsp. water to curdle 2 liters full fat cow milk. This too is a rough estimate. The quality of lemon and lime juice also varies and so is the potency of the juice. It's recommended that you begin from less quantity and go up from that if need be.
  7. Use the Chena immediately in recipes for best results. 
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
How to make Chenna
Amount Per Serving (1 cup)
Calories 150 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 20mg7%
Sodium 130mg6%
Potassium 400mg11%
Carbohydrates 10g3%
Protein 8g16%
Vitamin A 300IU6%
Vitamin C 3.3mg4%
Calcium 300mg30%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Serving: 1cup | Calories: 150kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Cholesterol: 20mg | Sodium: 130mg | Potassium: 400mg | Vitamin A: 300IU | Vitamin C: 3.3mg | Calcium: 300mg