Lebanese Areesha Recipe (Homemade Fresh Cheese with Powdered Milk)
Description
Areesha is a traditional Lebanese fresh cheese with a texture similar to ricotta, but with firmer, denser curds. It is surprisingly easy to prepare at home, and you won't need any special equipment. In Lebanon, areesha is often enjoyed as a sweet treat rather than a savory cheese, drizzled with honey and topped with raw nuts, such as pine nuts and blanched almonds. Simple, wholesome, and delicious, this homemade specialty is a lovely way to enjoy a taste of Lebanese tradition!
Ingredients
- 2 liters / 2 quarts water
- 12 heaped tablespoons full-cream milk powder
- ⅓ cup white vinegar
Instructions
- Place the milk and water in a pot over medium heat. Whisk constantly and bring to a roaring boil. Add the vinegar and remove the pot from the heat. You will notice the milk curdling immediately to create a soft, grainy mass.
- As you stir in the white vinegar, the curds will separate from the whey. The acid in the vinegar causes the proteins to coagulate, drawing them together into visible solids that float to the surface. This reaction happens almost instantly. Set the mixture aside for 10 minutes to allow the curds and whey to separate completely.
- Transfer the mixture to a fine-mesh sieve to drain off the excess liquid. Transfer the cheese to a bowl and set it aside to cool completely.
- To serve, drizzle with honey and top with raw pine nuts and blanched almonds.
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