Heat whole milk in a heavy bottom pan on medium-high heat until it comes to a boil. Once it comes to a boil, turn off the heat and add 1/2 cup water to let it cool down a bit. Then after a minute, start adding vinegar slowly until the milk curdles. Drain the curdled milk using a muslin cloth over a strainer. Wash the fresh chena with water to remove the vinegar taste and smell. Then tie the ends of the muslin cloth and squeeze as much water as you can from the chena. Then tie the muslin cloth somewhere so that it hands for around 15 to 20 minutes. I tied it on my kitchen sink tap. The chena doesn't need to be completely dry but hanging it helps in getting rid of some more excess moisture.