Homemade Soft Malai Chenna / Crumbled Paneer - Video Recipe

Ingredients

• 2.5 Lfull-fat milk
• 250 mlfresh cream
• 3–4 tbspvinegar

Instructions

1. 1

   Mix milk and cream

   Combine the milk and cream in a pan.

2. 2

   Bring to boil

   Heat the mixture until it comes to a boil.

3. 3

   Remove from heat

   As soon as it starts boiling, take the pan off the heat and set it aside.

4. 4

   Separate the curds

   Add the vinegar and stir until the whey separates from the milk solids.

5. 5

   Check the whey

   If the whey is cloudy, stir in an extra teaspoon of vinegar.

6. 6

   Check the separation

   Look for clear whey and distinct milk solids.

7. 7

   Line a sieve

   Line a sieve with a cotton cloth, then transfer the milk solids into it.

8. 8

   Drain the curds

   Cover the cloth and leave the curds to drain for one hour.

9. 9

   Finish the chenna

   The malai chenna is ready to use.

What is malai chenna?

Chenna is a fresh Indian cheese made by curdling milk with an acid and separating the curds from the whey. It is closely related to paneer, though chenna is often left soft and crumbly rather than pressed into a firm block.

This version adds cream to full-fat milk, giving the curds a richer character. The method is simple: heat, split, then drain.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 1g protein, 1g carbs, 1g fat.

Most of the energy and fat come from the full-fat milk and cream, while the milk solids provide protein; some lactose and other soluble components drain away with the whey. The stated 100 servings make each calculated portion very small, so pair a practical portion with vegetables and rice or flatbread for a fuller plate.

Why add cream?

Full-fat milk: it provides the main body of the curds and the milk solids that form the chenna.

Fresh cream: mixed into the milk before heating, it gives this version a more indulgent, soft finish.

Getting a clean separation

Vinegar: add it after taking the pan off the heat, then stir until the curds and whey visibly separate. The recipe gives a range of 3–4 tablespoons because the amount needed can vary.

Cloudy whey: if the liquid has not cleared, add an extra teaspoon of vinegar as directed. Look for clearly distinct milk solids and whey before straining.

Drain without pressing

Cotton cloth: line the sieve so the small curds stay contained while the whey drains away. Transfer the curds gently rather than pouring them through an unlined sieve.

One hour: cover the cloth and let the curds drain for the stated time. The recipe does not call for pressing, so the result should remain soft and crumbly.

Ways to use it

Savoury dishes: crumble the chenna into a spiced curry or fold it into a cooked vegetable dish near the end, so the soft curds are not handled more than necessary.

Sweet dishes: use it as a base for Indian sweets that call for fresh chenna. The finished texture will depend on how thoroughly it has drained.

Serving and portioning

The listed recipe makes a large batch, and its stated yield is 100 servings. Divide the finished chenna according to your intended use rather than assuming each portion is a full serving of paneer.

For a more complete plate, serve a portion alongside vegetables and a source of carbohydrates such as rice or flatbread.

Recipe notes & tips

• Use a pan large enough to hold the milk and cream comfortably.
• Keep an eye on the mixture as it heats so you can remove it as soon as it boils.
• Stir after adding the vinegar until the separation is clear.
• Add the extra teaspoon of vinegar only if the whey remains cloudy.
• Use a clean cotton cloth with a weave fine enough to hold the curds.
• Drain for the full hour before using the chenna.

Variations

• Gentler flavour: use the lower end of the vinegar range, then add more only if the whey remains cloudy.
• Firmer chenna: allow it to drain longer after the stated hour if your intended dish needs less moisture.
• Soft crumble: use the chenna after the one-hour drain without pressing it.
• Savoury seasoning: mix spices and herbs into the drained chenna just before serving.
• Sweet preparation: use the plain chenna in a dessert recipe that calls for fresh Indian cheese.

Common mistakes to avoid

• Adding vinegar while boiling: remove the pan from the heat first, as the method directs.
• Stopping too soon: keep stirring until the whey and milk solids have clearly separated.
• Ignoring cloudy whey: add an extra teaspoon of vinegar and check again.
• Using an unlined sieve: line it with cotton cloth so the curds do not escape.
• Pressing the curds: leave them to drain under cover for an hour to keep the result soft.
• Serving too soon: give the curds the full draining time before using them.

How to store

Refrigerate the drained chenna in a covered container and use it within 2–3 days. Reheat gently in a dish that contains it, as prolonged cooking can make fresh cheese firmer.

Frequently asked questions