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Jiban (Lebanese Cheese)
Ingredients
- 1 gallon 2% milk
- 1 junket tablet (meswee)
- One small pinch of mahleb
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Directions
- Heat milk in pot over medium
- Crush tablet and add a little water to dissolve
- When warm (finger in for 10 seconds, 115 degrees), add the dissolved tablet and stir
- Keep stirring in one direction until chunks form
- When thick and majority is chunky, remove from heat
- Let cool 10 minutes
- Squeeze chunks in hands to form round patties
- Make sure to squeeze all the liquid out of the patties (should be firm like feta)
- Poke hole in the center and sprinkle a dash of salt in the center
- Store patties in brine and add mahleb.
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