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What is the difference between Chhena and Paneer? You must often make paneer recipes at home. Paneer is used to make peas paneer, paneer palak, paneer tikka, etc., and many other tasty things are also made from it. Protein-rich paneer is good for health as well as taste. Often, people make something from paneer quickly when there is no vegetable. People also make paneer bhurji and eat it a lot. Be it fasts or festivals, or vegetarian people want to eat something else in place of vegetables, paneer seems to be the best option for them. Along with paneer, there is also chhena, which people make at home.

Some people use chhena in food like paneer. At home, they tear milk by adding lemon and make chhena and make bhurji, chhena wali mithai, white rasgulla, etc. from it. Both chhena and paneer are best for health. You may find both of them to be the same, but do you know what the difference is between these two? Know how chhena and paneer are different.

What is the difference between chhena and paneer?

–Masterchef Pankaj Bhadoria has shared a post on her Instagram account, in which she says that to make both chhena and paneer, milk has to be curdled by adding lemon or vinegar, and then it has to be strained.

– According to Chef Pankaj, both are made in the same way, but there is a big difference in their moisture content and firmness. Chhena is soft and granular, while paneer is a hard, pressed cheese.

-Actually, chhena is a soft and delicate form of cheese, while paneer is harder and versatile. This difference in texture depends on the amount of moisture left after the curdling process, in which paneer has less moisture.

-Chhena is commonly used to make Indian sweets like rasgulla and sandesh. Its soft texture is ideal for absorbing flavor and shaping.

-Paneer is mainly used to make savoury dishes like palak paneer and paneer tikka. Its firmness allows it to retain its shape during cooking.

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