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 it without feeling any