← Nouns Cooking · Moroccan

Ingredients

• 1 l whole or semi-skimmed milk
• 1 l cultured buttermilk
• ¼ tsp Salt
• ¼ tsp dried thyme or oregano (optional)

Method

1. Pour the buttermilk into a large bowl.
2. Heat the milk with the salt in a pan over medium heat for 8–10 min, until small bubbles appear around the edge and it is just below boiling.
3. Pour the hot milk into the buttermilk, add the herbs if using and stir gently. Leave on the counter for 2 hours; it will start to separate into soft curds and liquid.
4. Line a sieve with a cheesecloth or clean thin tea towel and set it over a bowl. Pour in the curds, fold the cloth over and put a small weight on top. Leave to drain in the fridge for 12 hours or overnight.
5. Unwrap the cheese, shape it by hand or press it into a small mould and keep chilled for up to 4 days.

Tips

• Use cultured buttermilk (the kind with live cultures); "buttermilk" made from milk and vinegar will not set the same way.
• Serve with honey and walnuts, or olive oil, za'atar and olives for a savoury breakfast.

Sources

Written in our own words after cross-checking these recipes:

Moroccan Zest Cooking With Alia