Chhena

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/chhena

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. Where is Chhena?Eastern India (Odisha, West Bengal) and Bangladesh
2. What language do people speak in Chhena?Odia, Bengali, and numerous other regional languages are spoken
3. What is the annual production (india)?Estimated 200,000 tonnes (as of 2009)
4. What is the milk utilization?Approximately 6% of milk produced in India is used for chhena production
5. How do people make chhena from milk?Milk is heated and then an acid like lemon juice or vinegar is added to make it curdle. The curds are strained, pressed, and then kneaded while still warm to give chhena its smooth texture.
6. Why is chhena different from paneer?Paneer is pressed into a firm block, but chhena is kneaded while warm. This kneading makes chhena soft and creamy, which is perfect for desserts.

Acid-set cheese: A cheese coagulated by the addition of food acids, distinguishing it from rennet-set cheeses.
Whey: The liquid byproduct of cheese production, rich in lactose and whey proteins.
Mithai: A broad category of traditional Indian sweets, often characterized by dairy bases and high sugar content.
Paneer: A firm, non-melting farmer's cheese derived from chhena, commonly used in savory Indian cuisine.