You are here

White Cheese

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

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: 
Cook Time: 
5 Minutes

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1502 Calories from Fat 732

% Daily Value*

Total Fat 81 g125.1%

Saturated Fat 46.6 g233.2%

Trans Fat 0 g

Cholesterol 250 mg83.3%

Sodium 6814.2 mg283.9%

Total Carbohydrates 132 g43.9%

Dietary Fiber 0.16 g0.65%

Sugars 131.5 g

Protein 81 g161.3%

Vitamin A 51% Vitamin C 0%

Calcium 282.9% Iron 4.8%

*Based on a 2000 Calorie diet

White Cheese Recipe