Chhena is a type of curd cheese used to make various kinds of Indian sweets, such as Rasgulla, Sandesh, etc. It is made by curdling milk with acid and separating the curds from the whey.
1 ltr whole milk
20-25 ml lemon juice or vinegar (diluted with water)
500 ml cold water (for rinsing)
Heat whole milk in a pot to almost boiling, and stir it occasionally to keep it from scorching.
Turn the heat down low and add diluted lemon juice to the hot milk. Continue adding the juice until the curds have completely separated from the whey.
Pour the curds and whey into a piece of muslin cloth. Take the cloth, hold it between both hands, and squeeze out as much of the whey as possible.
Rinse the soft chhena under running cold water and gently squeeze out any extra moisture. The soft chhena is now ready for your next Indian dessert.