Chhana

Chhana, also spelled chhena, is a fresh acid-set cheese made from cow or buffalo milk and widely used in the cuisines of the Indian subcontinent, especially Bengal and Odisha. It is produced by heating milk to just below boiling and adding an acidic coagulant such as lemon juice or vinegar (or yogurt). The milk curdles and separates into curds and whey. The curds are collected in a cloth, and most of the whey is drained; the curds may be gently kneaded to a soft, crumbly mass. Unlike paneer, chhana is typically not pressed hard, leaving it moist and delicate. The texture can vary from soft and grainy to smooth, depending on milk, acidity, and handling.

Chhana is the base ingredient for many sweets. In Bengal, it is used to make rasgulla (soft, syrup-soaked balls) and sandesh (often mellowed with sugar, cardamom, and flavorings). It is also used in cham cham, Rasgulla's cousin, and several other regional confections. In some recipes, chhana is kneaded into a pliable dough and formed into shapes that are fried or poached in syrup.

Regional variations exist, with chhana made from cow or buffalo milk, and sometimes from lightly salted or lightly sweetened mixtures. It is also used, in some places, as a savory cheese similar to paneer, though generally with a higher moisture content.

Storage: fresh chhana should be kept refrigerated and consumed within 1-3 days. It should be handled with clean utensils, and fermentation or spoilage should be avoided.

Nutritionally, chhana provides protein and calcium, and its fat content depends on the milk used.