| 词条 | Chhena |
| 释义 |
Chhena ({{lang-ne|छेना}} {{lang-hi|छेना}} {{IPA-hns|ˈtʃʰeːnaː|}}; {{lang-or|ଛେନା}} {{IPA-or|tʃʰena|}}), chhana ({{lang-bn|ছানা}} {{IPA-bn|tʃʰana|}}) or sana ({{lang-as|ছানা}} {{IPA-as|sana|}}) are curds or cheese curds, originating from the Indian subcontinent, made from water buffalo[1][2] or regular cow[2] milk by adding food acids such as lemon juice instead of rennet and straining. It is very similar or analogous to cottage cheese. Chhena is pressed and may be further processed to make paneer, a form of farmer cheese or only formed into balls to make desserts such as khira sagara, chhena kheeri, rasabali and ras malai, as well as South Asian sweets (mishti / mithai) such as chhena jalebi, chhena gaja, chhena poda, pantua, rasgulla, and sandesh. For the sweets, mostly cow milk chhena is used. HistoryFor the making of what is today called chhana, the Manasollasa recommends the addition of some sour substance (even sour curds from a previous operation) to boiled milk, after which the precipitate was separated.[3] See also
References1. ^{{cite| title = Cheese: A Global History| author = Andrew Dalby| publisher = Reaktion Books| date = 2009| page = 73| url = https://books.google.de/books?id=dbWcda9KW2kC&lpg=PA73&hl=en&pg=PA73#v=onepage&f=false| isbn = 9781861897053}} {{cheese-stub}}{{India-agri-stub}}2. ^1 {{cite| title = Sanjeev Kapoor's No-oil Vegetarian Cooking| author = Sanjeev Kapoor| author2 = Alyona Kapoor| publisher = Popular Prakashan| year = 2006| page = 118| url = https://books.google.de/books?id=KUqxOLaF3z4C&lpg=PA118&hl=en&pg=PA118#v=onepage&f=false| isbn = 9788179912928}} 3. ^{{Cite web|url=https://books.google.com/books/about/Indian_food.html?id=-cFcH2ZHWLcC|title=Indian Food Tradition A Historical Companion|author=Achaya K. T.|access-date=2019-01-29}} 6 : Curd|Indian cheeses|Acid-set cheeses|Cow's-milk cheeses|Bengali cuisine|Odia cuisine |
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