Paneer vs Chhena: Paneer and chhana/ chhena are both dairy products made from milk, but they have some differences in their preparation and usage.
Paneer
Preparation:
Paneer is made by curdling milk with an acidic substance like citric acid, lemon juice, vinegar etc. The milk is heated, and once it comes to a boil, the acidic ingredient is added to separate the curds from the whey. The curds are then collected, drained, and pressed to remove excess moisture, resulting in a firm block of paneer. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance.
Texture:
Paneer has a firm and dense texture. It can be easily sliced, cubed, or crumbled, and it retains its shape during cooking.
Usage:
Paneer is widely used in Indian cuisine, particularly in savory dishes. It is a versatile ingredient that can be marinated and grilled, added to curries, stir-fries, or used in filling for various snacks like samosas and parathas.
Chhena/Chhana
Preparation:
Chhena is made using a similar process to paneer. It is prepared by curdling milk with an acidic substance. However, in the case of chhena, the milk is not boiled but is curdled directly by adding the acidic ingredient and straining the whey through filtration (not pressed).
Texture:
Chhana/ Chhena has a softer and more crumbly texture compared to paneer. It has a delicate and light consistency, similar to cottage cheese.
Usage:
Chhena is predominantly used in sweet dishes and desserts. It is a key ingredient in popular Indian sweets like rasgulla, chhena poda, chhena gaja, and rasmalai. The soft and crumbly texture of chhena allows it to absorb flavors and syrups, making it ideal for sweet preparations.
While both paneer and chhena are made using similar processes, the key difference lies in the texture and usage. Paneer is firmer and used in savory dishes, while chhena has a softer, crumbly texture and is primarily used in sweet preparations.
