How to make it

  • In a non reactive heavy saucepan, heat milk to lukewarm.
  • Crush Rennet or Junket Tablet and dissolve in 2 Tbls cold water.
  • Add to milk and stir very well. Remove from heat, cover and wrap in blanket or large bath towel. Leave in warm place for 2 -4 hours or until set.
  • When mixture congeals, break up with hands and pour off as much of the "whey" as possible.
  • Take some of the curd in your hands and press lightly to drain out the liquid. Form a cheese pattie (about the size of a small hamburger.) Repeat until you have used up all the curd.
  • If cheese is to be served fresh (within 3 days) or marinated in oil w/ spices, do not salt. Place in a storage container and refrigerate until ready to serve.
  • To Store:
  • Salt the top of each pattie, cover patties with plastic cling wrap and refrigerate overnight.
  • Make a brine using 2Qts water and 1/2 cup pickling salt. Bring to a boil for 5 mins then let cool. If necessary, cut patties in to halves or quarters to fit in jars.
  • Pack into sterilized jars, cover with brine and seal.
  • To Serve: Soak in water for an hour or more so to remove salt. Serve for breakfast, lunch or meze before dinner with pita.

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    What a difference it is to make your own cheese and then serve it to guest and be able to say I made that incredible cheese.
    I am grateful for the brining recipe included here I never got to brine mine it is a nice addition.
    Five forks and a big smile :)
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    " It was excellent "
    lunasea ate it and said...
    I have always wanted to try this process. Thanks for explaining it so well. are just a wealth of information and good recipes!
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    At last I find the tablet's name.... I love this cheese, we have one similar... Thanks for the post!
    Was this review helpful? Yes Flag

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