Lebanese cheese, also known as "Lebanese white cheese" or "Lebanese feta," is a staple in Middle Eastern cuisine. It is a versatile and flavorful cheese that can be used in a variety of dishes, from salads and sandwiches to pastries and dips. Made from sheep or cow's milk, this cheese has a tangy and salty taste that adds a unique flavor to any dish. In this article, we will explore the traditional Lebanese cheese recipe and how you can make it at home.
The key ingredient in Lebanese cheese is milk, which can be either sheep or cow's milk. Traditionally, sheep's milk is used to make this cheese, as it gives it a richer and creamier texture. However, cow's milk can also be used as a substitute. Make sure to use fresh, full-fat milk for the best results.
2. Starter Culture
The next ingredient you will need is a starter culture, which is a blend of bacteria that helps in the fermentation process. You can use either a commercial starter culture or a small amount of yogurt as a starter. This culture helps give Lebanese cheese its tangy flavor.
3. Salt
Salt is a crucial ingredient in making Lebanese cheese. It not only adds flavor but also helps in the fermentation process. The amount of salt used can vary depending on personal preference, but it is usually added at a ratio of 1 tablespoon per gallon of milk.
4. Rennet
Rennet is a natural enzyme that helps in the curdling of milk, which is an essential step in making Lebanese cheese. You can find rennet in tablet form or liquid form, and it is readily available in most grocery stores.
The Process
To make Lebanese cheese, start by heating the milk in a large pot until it reaches a temperature of around 90 degrees Fahrenheit. Then, add the starter culture and stir gently. Next, add the rennet and mix it in thoroughly. Cover the pot and let it sit for about an hour until the milk has curdled.
Once the milk has curdled, cut the curds into small cubes and let it sit for another 15 minutes. After that, use a cheesecloth to strain the curds from the whey. Tie the cheesecloth and hang it to drain for a few hours until the cheese has reached the desired consistency.
Next, mix in the salt and any additional herbs or spices for added flavor. You can also shape the cheese into small balls or store it in an airtight container to age for a few weeks. The longer the cheese is aged, the tangier and more flavorful it will become.
In Conclusion
Making Lebanese cheese at home is a simple process that yields delicious results. With just a few ingredients and some patience, you can enjoy this versatile cheese in a variety of dishes. So why not give this traditional Lebanese cheese recipe a try and add a touch of Middle Eastern flavor to your meals?
