Cheese

Peynir

Preparation info

    • Difficulty

      Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

White cheese, beyaz peynir, is the most widely used cheese everywhere in Turkey. It may be fresh and unsalted, or preserved in brine. It is easy to make at home.

Ingredients

  • 2 L/ pints milk
  • 1 tsp cheese rennet

Method

Heat the milk until it reaches a temperature at which it is still bearable to the touch (35°C). Stir in the rennet, cover with a lid and leave to stand in a warm place. It will normally ferment and set within 3½-4 hours. When the milk has coagulated, put it into a muslin or cotton bag, put the bag in a colander with a weight on top and leave to drain for 4—5 hours.

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