Click here to Login
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Chenna is nothing but the coagulated milk which is made by curdling the milk with food acid (lemon juice). It is prepared from the full fat cow’s milk. Chhana is made by boiling the milk and then curdling by some acidic agent (vinegar, curd, whey, lemon juice and citric acid). Then milk solids collected in a cheesecloth and drained excess water. Finally the mixture is kneaded well before use, so that it acquires a very soft and smooth texture. Though paneer and chhana, both are made of milk, but still there are certain differences between chhana and paneer. Chhana is mainly required for making sweets and sometimes savory such as chhana kofta curry and paneer is used for cooking savory dishes only like paneer butter masala, malai paneer tikka, crispy paneer fingers etc.