Algeria
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Ingredients (2)
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Method
Heat the fresh milk over a low heat, stirring from time to time so it does not catch on the bottom of the pot.
Let the milk curdle gradually through steady heat and evaporation until the whey separates from the solids (this can take many hours over a very low heat, or happen through traditional natural fermentation).
Strain the mixture through fine cloth (cheesecloth) to separate the liquid whey from the white curds.
Squeeze the strained curds well to remove as much moisture as possible, then add a little salt and spread them in a thin layer on a clean surface or cloth.
Dry in the sun or in a well-ventilated place for several days until completely firm and suitable for long storage; a traditional Algerian dairy product (especially in rural areas), eaten as a sustaining food or added to dishes, and believed to be good for breastfeeding mothers.
