Chhena
Chhena
Chhena (pronunciation: /ˈtʃeɪ.nə/), also known as Chhana or Chena, is a type of fresh, unripened curd cheese made from water buffalo milk in the Indian subcontinent, particularly in the Indian states of West Bengal and Odisha.
Etymology
The term "Chhena" is derived from the Sanskrit word "Chinna", which means "broken" or "torn apart", referring to the process of curdling the milk to make the cheese.
Preparation
Chhena is prepared by boiling milk and then curdling it with a food acid like lemon juice or vinegar. The resulting coagulated component is collected and wrapped in a cloth, strained and beaten into a dough-like consistency.
Usage
Chhena is extensively used in Bengali sweets like Rasgulla, Sandesh, Cham Cham, and Rasmalai. It is also used in Odia sweets like Chhena Poda and Chhena Jhili.
Nutritional Value
Chhena is a rich source of protein and calcium. It is low in fat compared to other cheeses and is easily digestible.
Related Terms
- Paneer: A type of unripened cheese popular in the Indian subcontinent, similar to Chhena but not beaten into a dough-like consistency.
- Curd: A dairy product obtained by coagulating milk in a process called curdling.
- Cheese: A dairy product, made from pressed curds of milk, that varies in textures and flavors.
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