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 container for storing. Then keep it in a cool place to absorb the salt, which also hardens the cheese.
If you have difficulty obtaining liquid rennet, it is just as easy to make this cheese by using the same quantity of lemon juice added to boiling milk to curdle it. This method is quicker, as you can strain the curdled milk immediately and leave it to drain overnight ready for breakfast.
© 1995 Ghillie Basan. All rights reserved.