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Cheese
Peynir
Preparation info
- Difficulty
Easy
Appears in
By Nevin Halici
Published 1989
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 3½ pints 1 tsp
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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