Classical Ayurvedic Profile & Preparation
Bengal's moist acid-set cheese — the crumbly soul of rasgulla and sandesh; fresher and lighter than pressed paneer.
Traditional Preparation (Samskara)
Curdle hot milk with lime, drain briefly without pressing — moisture is what separates chhena from paneer.
Classical Provenance: Bengali tradition.
Synergistic Combinations (Samyoga)
- kneaded into sandesh with date jaggery
- fresh with a little cardamom
- rasgulla and chhena poda
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: kapha excess (sweetened forms)
- Contraindication: dairy sensitivity
- Contraindication: eat fresh — it sours within a day unrefrigerated
Verified USDA Nutrition Facts for Chhena (fresh curd cheese)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup (100g):
| Nutrient | Per 100g | Per Serving (1/2 cup) |
|---|---|---|
| Energy (Calories) | 258 kcal | 258 kcal |
| Protein | 18.9 g | 18.9 g |
| Total Carbohydrates | 12.4 g | 12.4 g |
| Dietary Fiber | 0 g | 0 g |
| Total Sugars | 11.6 g | 11.6 g |
| Total Fat | 14.8 g | 14.8 g |
| Calcium | 476.0 mg | 476.0 mg |
| Iron | 0.90 mg | 0.90 mg |
| Magnesium | 26.6 mg | 26.6 mg |
| Phosphorus | 330.0 mg | 330.0 mg |
| Potassium | 64 mg | 64 mg |
| Sodium | 18 mg | 18 mg |
| Zinc | 2.74 mg | 2.74 mg |
| Copper | 0.10 mg | 0.10 mg |
| Manganese | 0.13 mg | 0.13 mg |
| Selenium | 23.1 µg | 23.1 µg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin A (RAE) | 4.4 µg | 4.4 µg |
| Vitamin E | 0.02 mg | 0.02 mg |
| Vitamin K | 0 µg | 0 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.10 mg | 0.10 mg |
| Niacin (Vitamin B3) | 0.13 mg | 0.13 mg |
| Vitamin B6 | 0.04 mg | 0.04 mg |
