Beyaz Peynir Recipe

Preparation Steps

1. 1

   Heat the Milk

   In a large pot, heat the milk over medium heat until it reaches about 190°F (88°C), stirring occasionally to prevent it from scorching.

2. 2

   Add Vinegar

   Once the milk has reached the desired temperature, remove it from heat. Stir in the white vinegar and let it sit for 5-10 minutes. You should see curds separating from the whey.

3. 3

   Strain the Curds

   Line a strainer with cheesecloth and pour the curds and whey into the strainer. Rinse the curds under cold water to remove any vinegar taste.

4. 4

   Add Salt

   Sprinkle the salt over the curds and mix gently with your hands or a spoon to incorporate it evenly.

5. 5

   Press the Cheese

   Gather the edges of the cheesecloth and twist it to form a pouch. Place the pouch in a bowl and weigh it down with a heavy object. Let it sit for 1-2 hours to press out excess whey.

6. 6

   Store

   Once pressed, unwrap the cheese and place it in an airtight container. Cover it with a little water or a brine solution (1 cup water and 1 tsp salt). Store in the refrigerator.