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1 quart milk 1 lemon Use the water remaining from Jiban (Arabic cheese). Add 1 quart of milk. Boil on low heat until milk rises. Remove from heat and add juice of 1 lemon. Gently scoop curdled milk from top with strainer. Place into bowl. Refrigerate. Note: Salt added makes this a form of ricotta cheese. Unsalted with honey added makes a spread. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |