Experience the rich flavors of traditional Palestinian brined cheese, made from cow's milk, perfect for salads, sandwiches, and more. Store in a sealed container in the refrigerator for up to 2 weeks. The longer it sits in brine, the saltier it becomes.
In a large pot, heat the fresh cow's milk over medium heat until it reaches about 85°C (185°F). Stir occasionally to prevent scorching.
Once heated, remove the pot from the heat. Slowly add the white vinegar while gently stirring the milk. You will see the curds begin to separate from the whey.
Let the mixture sit for about 10 minutes to allow the curds to fully form. Then, line a colander with cheesecloth and pour the curdled milk into it to drain off the whey.
Gather the corners of the cheesecloth and twist to squeeze out excess whey. Form the curds into a ball and tie the cheesecloth securely. Place it back in the colander and weigh it down with a heavy object for about 1 hour.
After pressing, unwrap the cheese and sprinkle salt on all sides. This enhances flavor and helps with preservation.
In a separate bowl, mix 2 cups of water with 1 teaspoon of salt to create a brine solution. Submerge the cheese in this brine and refrigerate for at least 24 hours before using.
Store in a sealed container in the refrigerator for up to 2 weeks. The longer it sits in brine, the saltier it becomes.
0 servings
50 grams
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.