Boil milk in a wide pan without adding any water.

Once the milk boils add the curd and keep stirring.

It will start to curdle. If it doesn't curdle we can add some more curd. If you are using lime or vinegar it will curdle fast.

Keep stirring till the milk is completely curdled and water is separated.

Line a muslin cloth in a sieve and drain the curdled milk.

Bring together the muslin cloth and allow it to hang to remove excess water for half an hour.

Then transfer the contents to mixer and grind it to smooth paste without any grains. It will take around 3-4 minutes. It should be very smooth and creamy.

If the Chenna is too thick to grind we can add the filtered water or little milk to grind nicely

Transfer the contents to airtight container and store in fridge if you are not using immediately.