I am not quite sure of the spelling of this cheese but this recipe for an old world Lebanese cheese was given to me by Susan Basmajian of New York. Susan said that it is an old family recipe going back many decades. Enjoy.
- 1/2 Gallon Whole Milk
- 1 Rennet tablet
- Crush the rennet tablet in 1/4 cup cool sterilized water, and let sit. Heat the milk to almost body temperature. Add the rennet to the milk when it is warm. Stir while setting, which only takes a few minutes.
- Once the cheese has set, strain it through a strainer for a few minutes to remove most of the whey. Once the whey is removed you will make 2 oval patties with your hands, pressing any remaining whey out as you work. Each oval piece will be approximately the size of a cream cheese block.
- When sufficiently shaped salt one side and place the cheese in a tupperware container and refrigerate for an hour. In an hour take out the cheese, turn and salt the other side. There will be more whey in the container, you want to leave that there.
- It is now ready to eat right away or the next day, sliced on pita bread or buttered toast with greek olives.