This study was conducted to optimize the process for getting good-quality chhana from buffalo milk. Buffalo milk collected from the dairy unit was standardized to 6% fat (T1) and diluted with 20 and 40% water (T2 and T3, respectively) for the preparation of chhana. Cow milk with 4% fat was used as control (T0). The organoleptic traits and chemical composition of the chhana prepared were determined. Chhana prepared at different coagulation temperatures (T1, T2 and T3) significantly differed in colour, appearance, body, texture, flavour and overall acceptability. Chhana made at 50 degrees C coagulation temperature exhibited the lowest scores, indicating that this temperature was unsuitable for chhana making. Chhana made from diluted buffalo milk (T2 and T3) exhibited significantly higher scores for body and texture compared to T1. The results indicated that 20% diluted buffalo milk was most suitable for making good-quality chhana. The percent yield, fat and recovery of total solids differed significantly between chhana made from standardized and diluted buffalo milk. Increasing the dilution of buffalo milk resulted to elevated moisture and protein contents of chhana and decreased fat, lactose and ash contents. It was concluded that good-quality chhana suitable for rasgolla could be prepared from 20% buffalo milk at 70 degrees C coagulation temperature.