Breakfast
Gibna beida (Egyptian white cheese)
A fresh, lightly salted white cheese with a crumbly yet creamy texture, very common at the Egyptian breakfast table. It is eaten on its own, with bread or in sandwiches.
Ingredients
Instructions
- Gently warm the milk in a large pan to about 35 °C; it should be lukewarm, not hot.
- Take off the heat, add the rennet diluted in a little cold water and the salt, then stir gently without overmixing.
- Cover and leave to rest for 45 minutes at room temperature, until the milk sets into curds.
- Cut the curds into large cubes with a long knife and let rest for 10 minutes so they separate from the whey.
- Pour everything into a sieve lined with muslin and let drain for 3 to 4 hours in a cool place.
- Unmould the cheese, lightly salt it and keep it in the fridge in a closed container.
Variations and tips
Firmer. Let it drain overnight in a cool place for a more compact cheese that can be sliced.
More ideas
Ful bil zeit mish (fava beans with goat's cheese and olive oil)1 h 10 · 4 serv.Bayd mekhalel (scrambled eggs with tomatoes)25 min · 4 serv. · budget-friendlyHoney Semolina Bread (eish bil sumsum au miel)45 min · 4 serv. · budget-friendlyFeteer meshaltet (flaky pastry)55 min · 6 serv. · budget-friendlyDuqqa18 min · 4 serv.Aish baladi (traditional whole wheat bread)40 min · 8 serv. · budget-friendlyAssal bil tahina (sucre-tahina)5 min · 4 serv. · budget-friendlyBayd bil basdourma13 min · 4 serv. · budget-friendly
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Egypt
Original Ecomely recipe.