A fresh, crumbly white cheese made from whole milk, curdled with lemon or vinegar and lightly salted. This mild, versatile Sudanese cheese appears at nearly every meal as a side or snack.
Ingredients
2 liters whole milk
4 tbsp fresh lemon juice or white vinegar
1 tsp salt
Cheesecloth for draining
Instructions
1Heat whole milk in a large pot over medium heat, stirring occasionally to prevent scorching on the bottom.
2When the milk reaches 85C and just begins to steam, remove from heat. Add lemon juice or vinegar slowly while gently stirring.
3Let the curdled milk rest undisturbed for fifteen minutes. The curds and whey will separate clearly.
4Line a colander with cheesecloth and carefully ladle the curds into it, allowing the whey to drain away.
5Sprinkle salt over the curds and gently fold to distribute. Gather the cheesecloth and press lightly to remove excess moisture.
6Refrigerate in the cheesecloth for at least one hour until firm. Unwrap and slice or crumble to serve.
Did You Know?
Sudanese white cheese is so popular that it is often the very first thing offered to visitors as a welcoming gesture with tea.