{"id":10601,"date":"2015-07-14T15:49:11","date_gmt":"2015-07-14T15:49:11","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10601"},"modified":"2026-10-28T14:17:13","modified_gmt":"2026-10-28T14:17:13","slug":"areesha","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/areesha\/","title":{"rendered":"Lebanese Areesha Recipe (Homemade Fresh Cheese with Powdered Milk)"},"content":{"rendered":"

Areesha is a traditional Lebanese fresh cheese, somewhat similar to ricotta, but with denser curds and a firmer texture. It is traditionally made with fresh cow\u2019s or goat\u2019s milk, resulting in a mild, delicate flavor and a pleasantly creamy texture. However, finding fresh, unprocessed milk can be challenging in our modern world, especially when living abroad. The good news is that powdered milk makes an excellent alternative, allowing you to prepare homemade areesha with ingredients that are much easier to find. Best of all, you don’t need any special equipment or complicated techniques to make this delicious Lebanese cheese at home!<\/p>\n

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How to Serve Areesha: A Traditional Lebanese Treat<\/h2>\n

In Lebanon, areesha is commonly enjoyed as a sweet treat rather than a savory cheese. It is typically drizzled with honey and topped with raw nuts, such as pine nuts or almonds, for a simple yet delightful dessert. This traditional Lebanese specialty is a wonderful way to enjoy the delicate flavor of fresh homemade cheese, and making it at home means you can savor a little taste of Lebanon wherever you are.<\/p>\n

How to Make Areesha (Lebanese Fresh Cheese)<\/h3>\n

Begin by dissolving the powdered milk in water according to the quantities specified in your recipe. Stir well until the powdered milk is completely dissolved and the mixture is smooth. Pour the prepared milk into a pot and heat over medium heat until it comes to a boil. Slowly add the white vinegar, stirring gently. You will immediately notice the milk separating into curds and whey. The acidity of the vinegar causes the milk proteins to coagulate, forming soft, visible curds that separate from the liquid whey. Set the mixture aside for a few minutes to allow the curds and whey to separate completely.<\/p>\n

Next, transfer the mixture to a fine-mesh sieve to drain off the excess whey. Allow the curds to drain, then transfer them to a bowl and set aside to cool completely.<\/p>\n

Soak the Nuts for the Best Flavor<\/h2>\n

I recommend soaking the raw pine nuts and blanched almonds in water and keeping them in the refrigerator until ready to use. Soaking gives the nuts a lovely, fresh flavor and a pleasantly delicate texture that pairs beautifully with the creamy areesha. Just before serving, drain the nuts well, cut the blanched almonds in half, and use them to garnish the areesha.<\/p>\n

How to Serve and Garnish Areesha with Honey and Nuts<\/h2>\n

For a beautiful presentation, drizzle the areesha generously with honey first, adjusting the amount to your taste. Then, arrange the soaked pine nuts and halved blanched almonds on top. Serve this simple, delicious Lebanese treat and enjoy its delicate flavor and creamy texture at their best!<\/p>\n

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More Dairy-Based Lebanese Desserts:<\/h2>\n