Gebna Beida

• 1½ litres (4 pints) milk
• 1 tablespoon salt, or more</

Use at least 4 pints of milk as the amount of cheese produced even from this quantity is really quite small.

Pour the milk into a saucepan and heat gently. Add the salt and liquid rennet, and continue to heat the milk slowly until you can just bear to keep your finger in