Ferment the whey water for 24 hours.
Heat milk. When it comes to boil, remove it from flame.
Add the fermented whey water 2-3 tbs at a time.
Once added, give it a nice stir to make sure that the whey is completely incorporated.
Wait for 2 minutes before adding the next batch.
For every 2-3 ts of whey you will find that the milk will curdle.
When the milk curdles and the paneer is separated from why and the whey is clear, stop adding the fermented whey.
Pour the curdled milk into a cloth lined sieve.
Pour some cool water over the chenna to bring down the temperature.
Gather the cloth and twist it to remove all water from paneer.
use it in any recipe that calls for paneer / chenna.
