Take the Lemon Juice in a bowl. Add equal amount of Water into it and mix it. Keep it aside.
Now take the Full Cream Milk in a large pot.
Boil the Milk over medium heat till it comes to boil. Keep stirring regularly so that thick layer over the milk is not formed and it does not stick at the bottom of the pan.
When the milk comes to boil, switch off the flame and allow it to cool for 4-5 minutes before adding lemon juice or vinegar.
If you are using Homogenized Milk (Packet milk), then reduce the heat to the lowest and then add lemon juice or vinegar.
After 4-5 minutes when the milk cools down slightly, start adding lemon juice. Initially add 1 tablespoon of Lemon Juice and stir the milk for 30 seconds. Then add the second round of lemon juice. Stir until it curdles. If it doesn’t curdle then add more lemon juice.
Stir the Milk till it completely curdles and chenna is formed with green coloured water separated from it.
Now place a colander (channi or strainer) in a large bowl. Line with a muslin cloth and strain the curdled milk with the muslin cloth.
Add cold water to the chenna and rinse it so that the sour and acidic taste of the lemon juice is removed. It will also help in stopping the chenna from further cooking.
Now squeeze the muslin cloth tightly so that the water is completely removed from the chenna.
Place a heavy weight over the chenna for some time or hang it for half an hour to remove the moisture. If you want you can skip this step. However, if you are skipping it, then squeeze the chenna slightly more to remove the excess moisture.
Remove the muslin cloth and see that the chenna should not be too much dry nor should have too much moisture.