Angoor Rabri

Heat 1000 grams Milk in a heavy-bottomed pan over medium heat. Once it comes to a boil, reduce the heat to low.

Gradually add Lemon juice to the boiling Milk, stirring gently, until the Milk completely curdles and the whey separates.

Strain the curdled Milk through a muslin cloth. Rinse the chhena under cold running Water to remove any lemon flavor. Gather the muslin cloth and hang it for 30-45 minutes to drain excess Water, yielding firm chhena.