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Heat the Milk: Transfer the milk into a pot with a heavy bottom and gradually heat it to a boil over medium heat. To keep it from sticking to the bottom, stir from time to time.
Add Lemon Juice: Turn down the heat to low and stir in the lemon juice once the milk begins to boil. Till the milk starts to curdle, stir gently. This ought should take one or two minutes.
Let It Curdle: To ensure that the curds completely develop, remove the pan from the heat and leave it undisturbed for ten minutes.
To strain the curds, cover a dish with a colander that has been covered with many layers of cheesecloth. To separate the curds from the whey, pour the curdled milk into the colander. Give it an hour or so to drain.
After transferring the curds to a mixing bowl, season and add extras. Stir in the herbs, chopped nuts, and salt to taste. To fully incorporate all of the ingredients, mix well.
Refrigerate: To get a firmer texture, place the cream cheese mixture back into the cheesecloth, wrap it up into a bundle, and leave it over a bowl in the refrigerator for a few more hours or overnight.
Serve: Your cream cheese in the Turkish manner is now ready to be savoured! It may be added to a variety of recipes, spread over crackers, or served as a dip with raw veggies.
Serving Ideas:
This cream cheese is delicious on bagels for breakfast, as a filling for pastries, or even just as a creamy garnish for sauces. It’s a great dish to have in your cookbook because of its adaptability; it works well for both regular dinners and exceptional occasions.