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White Cheese

Lebanese.Chef's picture
Ingredients
  Milk 2 1⁄2 Liter
  Junket tablet 1
  Salt 1 Tablespoon
Directions

Heat milk until it is just slightly warm.
Stir in the dissolved junket tablet and the salt.
Leave it to stand uncovered in a warm place until set for approximately 20 minutes.
Break up curds with a large spoon and pour into a colander lined with cheese cloth and set in the sink.
Stir mixture for a few minutes so that the curds separate and the whey drains through the cloth.
When most of the whey has drained off, tie the corners of the cloth into a sack.
Return the sack to the colander and set it over a bowl or hang it from a tap over the kitchen sink.
When the whey has completely drained away and the curds become a solid mass (approximately 1-2 hours), turn out into a shallow bowl.
Sprinkle with more salt if necessary.
Cover and store in refrigerator. Makes 1/2 lb

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Boiled
Cook Time: 
5 Minutes

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