I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Sunday, April 8, 2012

Persian Cheese

Persian Cheese

1/2 gallon 2% milk

1 C plain yogurt
2 Tb salt
1/4 C fresh lime juice

1/2 tsp salt

Pour milk into large pot.  Bring to boil over as low heat as possible.

Add yogurt, salt, lime juice, mix well and simmer over low heat for 3-5 minutes or until yellowish.

Line strainer with 3 layers of cheesecloth and place in a large container.  Remove pot from heat and pour mixture over cheesecloth.  Let drain several minutes.  Save liquid for a later step.

Bundle ends of cheesecloth, place in center of strainer, and place a heavy weight on top.  Allow to stand 3 hours, remove weight and open cheesecloth.  Remove cheese and place in a container.  Refrigerate 3 hours to set.

Cut into pieces and place in a jar.  Fill with strained liquid, 1/2 tsp salt, and refrigerate until ready to serve.

Serve with bread, vegetables, etc.

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