3 Litres Milk
9 Tablespoon White vinegar or lemon juice
1 Tablespoon Salt
Boil the milk in a deep saucepan over low heat until it boils.
Add the vinegar and stir well.
Remove from the fire and cover for 5 minutes. Drain in a filter covered with gauze cloth to get the curd and get rid of whey.
Salted the cheese and then placed in a mold or a small refinery, taking care to have holes to allow the cheese to get rid of the water increase gradually but without clogging it,
It is placed in the refrigerator for an hour and a half and then served or used for fillings such as katayef, kanafeh and others
|3 Litres Milk|
|9 Tablespoon White vinegar or lemon juice|
|1 Tablespoon Salt|