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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!

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Accuracy is believed to be good, but is not guaranteed.
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