Village Cheese

Köy peyniri

Preparation info

  • Makes approximately

    12 oz

    of köy peynìrì
    • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This is a recipe for the soft white cheese that is made every week in the villages of Anatolia.

The standard beyaz peynir, made in a similar way, is left to dry out before it is stored in salty water for six months to a year to mature. To determine the correct quantity of salt required, bring water to the boil in a pan, add salt, then crack a fresh egg into the water. If the egg sinks more salt is needed; if it floats, leave the liquid to cool before pouring it over the cheese in a