Chhena
Chhena ( [ˈTʃʰeːna] ) utawa sana minangka kari utawa keju keju, asale saka bawana India, digawe saka kebo banyu [1] [2] utawa sapi susu kanthi nambah asam panganan kayata jus lemon lan laktat kalsium tinimbang rennet lan nyaring whey liwat filtrasi. [3]
 Chhena formed into balls to make rasgulla | |||||||
| Jeneng liyané | Chhana, sana | ||||||
|---|---|---|---|---|---|---|---|
| Jinis | Cheese | ||||||
| Panggonan asal | Indian Subcontinent | ||||||
| Olah-olahan nasional gegayutan | India | ||||||
| Woworan pokok | Milk | ||||||
| 150 calories kcal | |||||||
| |||||||
 Buku masakan: Chhena  Médhia: Chhena | |||||||
Chhena dipencet lan bisa uga diolah maneh kanggo nggawe paneer, sawijining bentuk keju petani utawa mung digawe bal kanggo nggawe panganan cuci mulut kayata khira sagara, chhena kheeri, rasabali lan ras malai, uga permen saka anak bawana India ( mitha utawa Misti utawa mithai ) kayata chhena jalebi, chhena gaja, chhena poda, pantua, rasgulla, lan sandesh . Kanggo permen, umume chhena susu sapi digunakake.
Referensi besut
- ↑ Dalby, A 2009, Cheese: A Global History, Reaktion Books, p. 73, ISBN 9781861897053
- ↑ Kapoor, S & Kapoor, A 2006, Sanjeev Kapoor's No-oil Vegetarian Cooking, Popular Prakashan, p. 118, ISBN 9788179912928
- ↑ Amitraj, K, Khamrui, K, Devaraja, HC, & Mandal, S 2016, 'Optimisation of ingredients for a low-fat, Chhana-based dairy spread using response surface methodology' International Journal of Dairy Technology, vol. 69, no. 3, p. 393