| 1. |
Dissolve the citric acid in 1/2 cup of water and keep aside.
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| 2. |
Bring the milk to a boil in a pan, stirring continuously.
|
| 3. |
Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
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| 4. |
Add the citric acid solution and stir the milk gently.
|
| 5. |
The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
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| 6. |
Strain out all the whey using a clean damp muslin cloth.
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| 7. |
Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
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| 8. |
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
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| 9. |
Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
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| 10. |
It is advisable to use this almost immediately.
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| 11. |
Use as required.
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