Ever since Anu gave me this tip, I had started using only buttermilk for separating milk to make paneer and chenna. I didn’t have any in hand this time so used lime juice. If you use buttermilk, there’s absolutely no other flavour in the chenna except the milkiness which would you expect. For 500 ml milk, I’d use about 1/4 to 1/3 cup buttermilk
Use the chenna immediately in your sweets recipes. This channar payesh is a great way of using up fresh chenna.