Kareeshee bi limoon

Kareeshee bi limoon

Whey cheese

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Kareeshee, whey only
1 litre whole milk
1 lemon, juiced and strained

Method

  1. Heat the whey in a large saucepan over low heat until lukewarm. Pour in the milk and continue to heat until the milk rises to the surface, keeping the heat low.
  2. Add the lemon juice and leave until the cheese thickens, with the pan still over low heat. This takes about 15 minutes.
  3. Line a colander or large sieve with a doubled-over piece of muslin (cheesecloth), set it over a bowl and ladle the cheese into it. Leave until well drained, scraping down the sides of the muslin occasionally.
  4. Gather the ends and tie them securely. Suspend the bundle from a fixed object over a bowl and leave until completely drained.
  5. Remove the cheese from the cloth and store in a sealed container in the refrigerator until required. It will keep for up to 1 week.
  6. Use as for ricotta cheese in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again