Ingredients
Cheese
- 2 litreslaban rayeb, or whole milk soured with 3 tbsp yoghurt
- 1 tspsalt
To serve
- flatbread
- tomato, cucumber and olive oil
- black pepper
Directions
- Start from laban rayeb — milk soured at room temperature for a day or two until it has set firm and tastes sharp.
- Warm the set curd very gently to about 40°C (104°F), stirring as little as possible. It will contract and the whey will begin to separate out clear. Do not let it get hotter: above about 50°C (122°F) the curd tightens into rubbery grains instead of soft flakes.
- Take it off the heat and leave it 15 minutes to settle.
- Ladle the curd into a muslin-lined sieve, tie the corners of the cloth and hang it to drain for four to six hours in the fridge. Do not squeeze it — the softness is the cheese.
- Turn the drained curd into a bowl and work the salt through it lightly with a fork. Break it up rather than beating it smooth; areesh is meant to be crumbly.
- Chill and eat within three days. Serve with flatbread, tomato, cucumber, olive oil and black pepper.
Technique
- Gentle warmth only. The single common failure is a curd cooked too hot, which gives a squeaky rubbery cheese instead of a soft one.
- Save the whey — it is drunk cold in Egypt and it makes good bread.
- No rennet at all. Areesh is set by acid alone, which is what makes it crumble rather than slice.
Substitutions
- Buttermilk or a live yoghurt to sour the milk, if you are not starting from laban rayeb.
- Buffalo milk for a richer, whiter cheese.
Variations
- Salted heavily and left in a sealed jar for months it ferments into mish, a sharp aged cheese.
- Mixed with chopped tomato, onion and cumin as a breakfast spread.
History
Made from laban rayeb, it is the plain everyday cheese of Egyptian villages and the base for aged mish.
Frequently asked questions
What is Areesh cheese?
Areesh cheese is a cheese & dairy from Egypt: soft white farmer’s cheese drained from soured milk, eaten with bread and tomato. Made from laban rayeb, it is the plain everyday cheese of Egyptian villages and the base for aged mish.
How long does Areesh cheese take to make?
Areesh cheese takes 15 min plus 2 days souring and 6 hours draining of preparation and 15 min of cooking. The recipe makes makes about 500 g. It is rated easy to make.
What can I substitute in Areesh cheese?
Yes, within limits. Buttermilk or a live yoghurt to sour the milk, if you are not starting from laban rayeb. Buffalo milk for a richer, whiter cheese.
What is the most important thing to get right in Areesh cheese?
Warm the set curd very gently to about 40°C (104°F), stirring as little as possible. It will contract and the whey will begin to separate out clear. Do not let it get hotter: above about 50°C (122°F) the curd tightens into rubbery grains instead of soft flakes.
