World

Milk Day

Special: Chhenna Vs Paneer Vs Ricotta Decoded

How Are Milk Products Made? The Basics Of Cheese

From ghee to butter, ice cream, curd, and cheese, all are milk products widely consumed across the globe. However, all follow different manufacturing processes. But paneer, chenna, and ricotta are all forms of fresh cheese. While their final textures and culinary uses differ, they share a similar foundational idea: curdling milk proteins to separate curds from whey.  

Cheese is produced by coagulating milk proteins, mainly casein. This is done using acids (like lemon juice or vinegar). The solid curds are separated from the liquid whey, pressed, and sometimes aged. The result, depending on different factors, from the acid used to the ageing process, produces different types of cheese. There are over 1,800 different types of cheese in the world, varying by milk source, region, and ageing. But, for this piece, the focus is on three cheese types - paneer, chenna, and ricotta. 

Paneer 

Paneer is one of the most popular sources of protein in India, and arguably one of the most commonly consumed milk products in India. The biggest identifier of paneer is that it holds its shape when cooking, though it can also be crumbled into a dish. Usually made from cow’s milk, it can be consumed as is or turned into the star ingredient of curries, dry scrambled mixes, stuffed parathas, and even salads. 

Here’s a quick look at its texture, flavour, and applications: 

• Texture: Firm, dense, slightly spongy, holds shape when cooked

• Flavour: Mild, milky, slightly creamy

• Common applications: Paneer Butter Masala, tikka, bhurji, kebabs, stuffed parathas

Paneer is available in quick commerce platforms, local dairies, supermarkets, etc. However, this World Milk Day, why not take a look at how you can make this spongy cheese at home? It only requires two ingredients! 

How to make paneer at home?

• Boil the Milk: Heat 1 litre of full-fat milk in a heavy-bottomed pot over medium heat. Stir occasionally to prevent the milk from sticking or scorching at the bottom.

• Curdle the Milk: Once the milk comes to a rolling boil, reduce the heat slightly and slowly add 1.5 to 2 tablespoons of lemon juice or vinegar diluted with a little water. Stir gently until the milk separates into curds and greenish whey.

• Strain the Curds:  Line a strainer with muslin cloth and pour the curdled mixture through it. Rinse the curds under cold water to remove any sour taste from the acid.

• Press the Paneer: Gather the cloth tightly and squeeze out excess whey. Place the bundle under a heavy object for about 30 to 45 minutes to form a firm block.

• Cut and Use: Once firm, unwrap the paneer and cut it into cubes or slices for curries, tikkas, or stir-fries.

• Storage: Fresh homemade paneer generally lasts 3 to 5 days in the refrigerator when submerged in water or stored in an airtight container. Changing the water daily can help maintain freshness and softness.

Chenna

If paneer is the star of famous Indian mains, chenna is the not-so-secret ingredient of many popular Indian desserts like the rasgulla, ras malai, chenna poda, and sandesh, to name a few. Unlike paneer, chenna is an unpressed cheese. It’s highly valued in desserts because it can be mashed and kneaded into a smooth dough that holds its shape without firming up. It remains soft even when cooked, becoming the perfect foundational ingredient for different desserts. 

Here’s a quick look at its texture, flavour, and applications: 

• Texture: Soft, moist, crumbly, delicate

• Flavour: Fresh, light, mildly tangy

• Common applications: Rasgulla, sandesh, chamcham, Bengali sweets

If you like sweets and cooking at home, then you must try to make the chenna at home too. Like paneer, chenna can also be made with just two ingredients. 

How to make chenna at home?

• Boil and curdle the Milk: Place a heavy-bottomed pan on medium heat. Add 1 litre of full-fat cow or buffalo milk and heat while stirring continuously to prevent scorching. Once the milk comes to a rolling boil, turn off the heat. Let it sit for a minute. Now, slowly stir in 1.5 tablespoons of lemon juice (or vinegar) diluted in a little water. Diluting ensures even distribution, preventing the acid from being overly concentrated in one spot. 

• Strain and Rinse: The milk will curdle, separating into soft white curds and a greenish liquid (whey). Pour the mixture into a strainer lined with muslin cloth. Rinse the curds with cold water to remove any lingering sourness.

• Drain: Gather the edges of the cloth and gently squeeze out excess moisture. Unlike paneer, chenna should retain some softness and moisture. Hang the bundle for about 30 minutes to achieve the ideal texture for sweets like rasgulla or sandesh.

• Knead Before Use: Before making sweets, knead the chenna lightly with your palm until smooth and soft. This helps create a finer texture in the final dish.

Storage: Chenna is highly perishable and ideally should be used within 1 to 2 days, especially if being used for Bengali sweets. Store it refrigerated in an airtight container and avoid leaving it at room temperature for long.

Ricotta

Unlike chenna and paneer, ricotta is not an Indian-origin cheese. Rather, it’s an Italian whey cheese. Soft and crumbly, it can be confused with chenna because neither is pressed, but it’s not the same. Originally, ricotta was made from whey left over from the production of other cheeses. However, these days, it’s common for ricotta to be made from milk, much like paneer and chenna. Ricotta is commonly used in Italian desserts or for spreading over bread. 

Here’s a quick look at its texture, flavour, and applications: 

• Texture: Soft, grainy, creamy, slightly fluffy

• Flavour: Mild, creamy, subtly sweet

• Common applications: Lasagna, cannoli, cheesecakes, dips, toast spreads

Go international from the comfort of your kitchen this World Milk Day and try making ricotta at home. It’s not a long-drawn or complex process. 

How to make ricotta at home?

• Heat the Milk: Add 1 litre of full-fat milk to a heavy-bottomed saucepan and heat it gently over medium heat until it reaches a near-boil. Stir occasionally to prevent scorching. You can use any milk - sheep, cow, goat or buffalo. 

• Add The Acid: Turn off the heat and stir in 2 tablespoons lemon juice or white vinegar. Let the mixture sit undisturbed for 5 to 10 minutes while soft curds form.

• Strain Gently: Pour the mixture into a muslin-lined strainer. Unlike paneer, ricotta is not heavily pressed. Let it drain naturally for about 20 to 30 minutes.

• Adjust Texture: For creamier ricotta, drain for less time. For firmer ricotta, allow it to drain longer.

• Use or Store: Ricotta can be used immediately in lasagna, toast spreads, dips, desserts, or stuffed pasta. You can also store homemade ricotta for 3 to 4 days when stored in an airtight container in the refrigerator. However, because it retains high moisture, it spoils relatively quickly. If it develops a sour smell, watery separation, or slimy texture, discard it.

Paneer vs Chenna vs Ricotta: Can They Be Substituted?

Paneer, chenna, and ricotta may all belong to the broad family of fresh cheeses, but they are not always interchangeable because their moisture content, texture, and structure differ significantly. Here’s a quick look at substitutions that work (and those that don’t)

• Ricotta and chenna can sometimes substitute for each other in softer applications like stuffed pastries, spreads, desserts, dips, or fillings because both are moist, delicate, and lightly creamy. 

• Ricotta can replace paneer in some fillings or creamy preparations, but it cannot replicate paneer’s firmness or ability to withstand frying, like in paneer pakora. 

• Similarly, paneer is usually not a good substitute for ricotta in lasagna or cheesecakes because its texture is denser and less creamy.

When substituting one for another, keep these factors in mind: 

• Moisture: Ricotta and chenna release more water, which can make fillings or desserts soggy unless strained properly beforehand. Paneer is drier and firmer, so recipes may need extra cream, milk, or yoghurt to compensate. 

• Flavour: Ricotta is subtly sweet and creamy, chenna is fresher and slightly tangier, while paneer is comparatively neutral and milky. If the dish relies on the natural flavour of the cheese, then substitution may alter the final taste. 

• Heat Tolerance: Paneer survives high heat and prolonged cooking far better than ricotta or chenna, both of which can break down or lose structure more easily.

From Milk To Cheese

World Milk Day is an excellent reason to celebrate the dairy product that nourishes the human body with its multiple applications. The more you know about milk products, their differences, similarities, and applications, the better prepared you are in the kitchen. The next time you are in the mood for some fresh cheese, try one of these at home!