Desserts
ChefMona Qasim
Homemade Pressed Cheese (Cheese Mold)
A simple, clear home method to make pressed cheese. Easy and quick — make fresh, clean cheese at low cost with few ingredients.
Cheese mold — a savory recipe that smells delightful, almost like a fine dessert!
Ingredients
Start here, then move straight into the method.
- 10 liters milk
- 2 teaspoons salt
- Nigella seeds (black seed)
- 1 cheese starter tablet (for cheese fermentation)
- 1 teaspoon mastic (mahlab)
Method
Follow the cooking sequence without leaving the page.
- Place the milk in a pot and heat it on the stove until warm.
- Be careful not to boil the milk too much; do not exceed about 40°C. To test, place a fingertip in the milk — if you can tolerate the heat, it has reached the desired temperature.
- Grind the cheese starter tablet well, dissolve it in a little milk, then add it to the milk and stir thoroughly.
- Cover the pot, remove it from the heat, place it on a thick cloth and cover well (especially in cold weather). Cover from the top as well and leave aside for about two and a half hours.
- Stir the cheese well, let it rest 5 minutes, then pour it onto a thin cloth (cheesecloth) to drain off all the whey.Timers: 5 min
- Sprinkle nigella seeds over the surface of the cheese mold.
- Take 3 cups of the drained whey, add 2 tablespoons of salt and stir well, then bring it to a boil again.
- Add the cheese block or pieces and stir the mixture well.
- Let the cheese cool, then transfer it to a clean sterilized jar or container.
- Add a teaspoon of mastic to the boiled cheese water after straining it, then add the water with the cheese to the jar after it has cooled and seal tightly.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- How to Make Pakistani Vermicelli Knafeh
- Toast with Fruit
