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Friday, May 25, 2012

Homemade Fresh Chena | Soft Paneer | Step Wise Basic Recipe!

Thank you for the wishes on FB for my Engagement Anniversary. I have done this many times at home, but today was able to click the step wise pictures. Hope you like it.

How to make Fresh Chena/Paneer at home step wise pictures. I have already posted the recipe here but this has a slight change in preparation and just loved this. This recipe is exclusive for sweets.

Amul Gold Extra Cream Milk - 1 ltr
Vinegar - 1 tablespoon
Muslin cloth or any white dhothi cloth.

Preparation Method

Step by Step pictures

I have used Amul but you can also use any Full Cream Milk.

Boil Milk

Add Vinegar to the milk

Get ready to collect chena

Just started to curdle.

Fully Curdled
Pour and collect. Check out it will be real hot.

Hang for whey water to drop out.

1. In a vessel add milk and allow to boil. Once it come to boil, add vinegar and after 1 min off the stove. Mix it with a spoon/laddle.
2. Let it sit for few minutes and mix until all the milk is curdled.
3. Take a vessel put cloth on it and pour this slowly.
4. Collect the panner and tight it thoroughly to a tap or anyplace so all water is dropped for about an hour or more.
5. Then squeeze extra water and transfer it to a bowl or air tight container for use of any preparation of Bengali Sweets at home.

You can also keep a heavy vessel or pressure cooker on it and flatten it. Once the water is gone. You can cut into squares for gravies. 

This is unsweetned Chena for the sweets.

My future post is definitely a sweet dish. Any guesses? leave your comment.

PS - Your feedback is appreciated. Do try recipe from ( take picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page.


Shobha on May 25, 2012 at 5:21 PM said...

I make the chena in the same way too.
I guess your next dish will be SANDESH

Akila on May 25, 2012 at 5:37 PM said...

Nice explanation with step by step pictures... Might be chenna poda

Spice up the Curry on May 25, 2012 at 8:26 PM said...

I make paneer same way but to get rid of water i put weight on it

Priya Suresh on May 25, 2012 at 10:05 PM said...

Well done, i prepared some fresh paneer today too..

Vrinda on May 26, 2012 at 1:46 AM said...

Nice post looks really soft...

Lavanya on May 26, 2012 at 7:06 AM said...

Lovely and love the step by step pics
Do visit my space to win the ongoing giveaway:
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Shanthi Krishnakumar on May 26, 2012 at 4:42 PM said...

Very nice and looks yummm

DV on May 26, 2012 at 10:06 PM said...

Nice post! Ur next sweet- ras gulla?

Kalyan Panja on May 27, 2012 at 3:33 PM said...

Just delicious...looks so easy to prepare and mouthwatering!

Unknown on May 27, 2012 at 9:24 PM said...

Soft chenna is critical for the success of the dish it is going to be used for, the amount of vinegar/lemon juice used should be just right. Definitely a useful post. I guess you are planning to make sandesh/rasgulla or maybe ras malai.

Pragyan on May 28, 2012 at 6:14 AM said...

Is Rasagolla the next dish? :) Waiting..

Fairy Garden on May 28, 2012 at 11:38 AM said...

Thanks for sharing, I was really wondering how to keep something on this as when I did for the first time I lost my paneer. Thanks for your idea tying it into the tap tightly.

Hema's Adugemane

Sara on May 28, 2012 at 1:40 PM said...

Thank you all friends for your comments. Shobhaji you are correct.

Supriya's Rasoi on May 28, 2012 at 3:58 PM said...

Hi Sara I am your new follower. Do visit my blog in your free time.

Nava K on June 2, 2012 at 10:51 PM said...

I have never made this paneer before and thanks for the recipe. This will be perfect to be added into spinach and stir fried.


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