Jobneh (Syrian Cheese)

"This cheese is used in a lot of sweets, including katayif and knafa. I am guessing on the prep time and cooking time because I am not sure exactly how long it takes the water to drain because I never timed it."
 
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Ready In:
1hr 30mins
Ingredients:
2
Yields:
1 pound of cheese
Serves:
12
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ingredients

  • 1 gallon fresh milk
  • 2 junket tablets
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directions

  • Melt two junket tablets in three tbsp water. Stir tablets in milk and place on low heat and stir until milk curdles.
  • Pour milk in a cheesecloth bag and let water drain. When cheese settles at the bottom of the bag, shape smoothly with your hands making sure all water drains out. Sprinkle with salt (but omit if you are using it for desserts).

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RECIPE SUBMITTED BY

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=ramadanrecipetagbanner-1.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/ramadanrecipetagbanner-1.jpg" border="0" alt="Photobucket"></a> I am 22 years old, married, and have a beautiful daughter named Layla. I was born and raised in Ohio, but now live in the Virgin Islands. My family is from Palestine, and I have visited over the summers many, many times. I loveeee food from Palestine, so I've decided to share some of my favorite recipes with you. I hope you like! <style>body{background:url("http://i106.photobucket.com/albums/m276/ribosomal/paliflag.jpg?v=0");background-repeat:repeat;}</style>
 
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