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If you’re reading this recipe thinking this will be a multi-day, sensitively complex process, you are in for a surprise. Making this local cheese is easy, inexpensive and ideal to witness the fascinating transformation of milk into cheese. Like all Lebanese dairy recipes, only a few ingredients are needed: milk, white vinegar and salt.
While cheesemaking in Lebanon is now getting more popularized and can be found in coastal areas and even in cities, those living in villages still wait for raw milk to be available from local farms in order to make their cheese. Since it is difficult to access raw milk, this recipe will require store bought pasteurized whole milk.
Preparation & Cooking Time: 1h