JOBNEH (SYRIAN CHEESE)
This cheese is used in a lot of sweets, including katayif and knafa. I am guessing on the prep time and cooking time because I am not sure exactly how long it takes the water to drain because I never timed it.
Provided by Palis Favorites
Categories < 4 Hours
Time 1h30m
Yield 1 pound of cheese, 12 serving(s)
Number Of Ingredients 2
Steps:
- Melt two junket tablets in three tbsp water. Stir tablets in milk and place on low heat and stir until milk curdles.
- Pour milk in a cheesecloth bag and let water drain. When cheese settles at the bottom of the bag, shape smoothly with your hands making sure all water drains out. Sprinkle with salt (but omit if you are using it for desserts).
Nutrition Facts : Calories 208.2, Fat 11.9, SaturatedFat 7.4, Cholesterol 45.5, Sodium 159.4, Carbohydrate 15.1, Protein 10.7
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