Milk Caseine or Chhena

Pour the milk into a large, heavy-bottomed saucepan. Heat it over medium heat, stirring occasionally to prevent scorching. Bring the milk to a gentle boil. Once it starts bubbling, immediately turn off the heat.

Wait until the temperature of the milk drops to around 80 °C, then slowly add the lemon juice. Wait 1–2 minutes until the milk starts to curdle, stirring occasionally — you’ll see the white curds (milk solids) separating from the greenish whey (liquid). If the milk doesn’t curdle fully, add a bit more lemon juice and stir again.

Let the mixture sit undisturbed for 5–10 minutes to allow full separation of the curds and whey.

Line a colander with a large piece of clean cheesecloth or muslin. Carefully pour the curdled milk into the lined colander to separate the curds from the whey. Be cautious — the mixture will still be hot! (NOTE- If you want to reduce the lemony flavor, rinse the curds under cold running water while still in the cheesecloth)

Gather the edges of the cheesecloth and tie them together to form a bundle. Hang it from a faucet or hook, allowing the liquid to drip out naturally.

Let it hang for about 2 hours, or until most of the liquid has drained and the chhana is firm but moist.

Once drained, unwrap the chhana. It should be soft and crumbly. You can refrigerate it in an airtight container for up to 2 days.

Serve chhana warm or chilled, as is, or use it as a base to prepare traditional Bengali sweets.