Take the Full Cream Milk in a large pot and heat under medium flame till it comes to boil.
While boiling the Milk, keep stirring it at regular intervals so that no layer is formed at the surface of the milk. The milk should not stick to the bottom of the pot and should not burn or else it will change the colour of the chenna.
Once the Milk comes to boil, switch off the stove and allow the Milk to cool down for 3-4 minutes before adding Lemon Juice.
When the Milk cools down, add 1 tablespoon of Lemon Juice to the milk. Mix and stir it with the help of spoon or spatula.
After sometime, again add 1 tablespoon of Lemon Juice. Stir it. You will see that the milk starts curdling. Keep on stirring till it completely curdles.
If the milk does not curdle completely, add more lemon juice. Keep adding more lemon juice till it completely curdles to form chenna. The quantity of lemon juice required for curdling depends on the quality of milk.
By now, the milk completely curdles and green whey is formed separating the chenna from itself.
Now take a strainer and place it over a large bowl.
Place a muslin cloth or clean handkerchief over the strainer.
Strain the curdled milk to separate the Chenna from the green coloured whey.
Next pour cold water over the chenna and rinse it to remove the acidic and sour taste of lemon juice from the chenna.
Squeeze the muslin cloth to drain out the excess water from the chenna. Chenna should neither be too moist nor too dry.
Take out the chenna from the muslin cloth and place it over a plate to prepare the dough.
Mash it slightly with your palm. We will now knead the chenna along with other ingredients to prepare the Malai Chop balls.