Mix 3 tablespoons of vinegar with 3 tablespoons of water and set aside.
Prepare a bowl with a strainer. On top of the strainer put a fine white cloth or cheesecloth.
Pour the milk into a heavy bottom pan over medium heat and bring it to boil.
When it starts to boil add slowly the vinegar mixture and at the same time stir gently.
When you will see the milk getting curdled and separated from the greenish whey, turn off the heat and add a glass of very cold water to stop cooking further. (If the milk doesn´t curdle fully, you can add another tablespoon of vinegar mixer.)
Pour the mixture into the strainer including the cloth we had prepared. The milk solids will remain in the strainer and wash the cheese gently so that it doesn´t have the smell of vinegar.
Gather the cheesecloth and tie a knot. Squeeze gently to remove excess water.
Leave it hanging somewhere for 30 minutes to drain the rest of the water.
After 30 minutes take the cheese ball out of the cloth and our fresh cottage cheese or Chenna is ready to use.
