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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lebanese White Cheese Recipe

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This recipe for Lebanese White Cheese is from The Ghabach Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Gallon Whole Milk (Braums if available)
1 cup white vinegar (can use 1/4 cup lemon juice instead)
3 teaspoons Sea Salt
Directions:
Directions:
Rinse pot with water (so milk won't burn)

Poor milk in pot and bring the milk to a slow boil, stirring occasionally. Keep the heat at medium or medium-low

When milk starts to boil (190 degrees), turn off heat.

Slowly add 1/2 cup vinegar and stir the milk. Curds will immediately begin to form (if not add another 1/2 cup vinegar)

Let the milk sit for 15 minutes without stirring.

Drain curds in cheesecloth (preserve 3 cups of Whey)

squeeze cheesecloth. To shape the cheese , keep it wrapped in cheesecloth and place in cheese mold or form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1 to 2 inches tall. Cover and refrigerate for 1 hour or so before removing the cheesecloth.

mix sea salt with preserved Whey

cut cheese when dry and cold preserve in salted whey
Number Of Servings:
Number Of Servings:
8

 

 

 

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