Kasar Peynir Recipe
Make Kasar Peynir Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Add Acid
Once the milk is heated, remove it from the heat and stir in the white vinegar and lemon juice. Allow the mixture to sit for about 5 minutes until curds form.
- 3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir this into the curdled milk gently for about 30 seconds, then let it sit undisturbed for 30 minutes.
- 4
Cut the Curd
After 30 minutes, use a long knife to cut the curd into small cubes. Let it sit for another 5-10 minutes.
- 5
Heat the Curd
Gently heat the curds over low heat, stirring occasionally. When the curds reach about 40°C (104°F), remove from heat.
- 6
Drain the Curds
Pour the curds into a cheesecloth-lined colander and let them drain for about 30 minutes. Sprinkle salt over the curds while draining.
- 7
Form the Cheese
Once drained, gather the cheese in the cheesecloth and press it into a round shape. You can use a weight to help form it.
- 8
Refrigerate
Place the formed cheese in the refrigerator for at least 2 hours before serving.
