Areesheh cheese

November 24, 2013  • 

 

This cheese, served with a drizzle of honey, used to be an old-fashioned dessert served at all rural restaurants. It is similar to ricotta from the standpoint of its texture;  made by a local artisan dairy farm, it is a real treat: At once light and with the ethereal taste of pure cream, it does not feel like a sin to eat gobs of it in one sitting. In a recent wedding I attended, a booth was even set-up  in which people could get their fill of areesheh with different local honeys to choose from.

 


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This was a booth at the wedding with areesheh and different honeys to savor it with.

Comments

18 Comments  •  Comments Feed

  1. Rosa says:

    Delicious and fresh!

    Cheers,

    Rosa

  2. Tamar says:

    I just post a comment in your FB page…. thank you very much for telling us what to do with remaining whey in such a tasty way…

  3. Joelle says:

    Joumana you’re a genius!! I am just making labneh from yogurt, I’m going to try this in a couple of hours. How much whey will I need? I get about 3 cups each time I drain the yogurt should I use them all? I usually add a cup to my toddlers morning oatmeal for extra nutrients.

  4. Belinda @zomppa says:

    What a great idea to have a bar of honey!

  5. Sarah Galvin says:

    Such a nice way to use whey. I have been needing a recipe like this. Thank you.

  6. PJ says:

    This sounds like the Indian cottage cheese / Paneer! I have never tried it with honey / sugar. Use it regularly in savory dishes / gravies. Btw,Love your click!

  7. Gabi says:

    A honeybar makes me turn green with envy. I’ld like to have been a guest. And what an omen at a wedding. I wish them luck and lots of honey-days.

  8. Ozlem's Turkish Tabl says:

    So delicious Joumana, I loved the combination with honey – it reminds me of taze cokelek cheese my grandma used to make in Antioch – you now inspired me 🙂

  9. Providence says:

    I just had some whey available, so I decided to give this recipe a try. I had approximately 2 cups whey, to which I added the milk and lemon. I followed the instructions and got… nothing. Just a pan full of whey, milk and lemon. Any idea what may have turned wrong ? Thank you !

  10. Providence says:

    Thanks for your prompt answer, Joumana !
    I didn’t boil the whey before adding milk, I just mixed all the ingredients and boiled the whole mixture. I then stirred the content for a long time, without getting any texture change.
    Do you think the overall quantity of whey may affect the outcome ? Or may be you used non-homogenized milk ?
    I don’t have rennet tablets available right now, but I’ll buy some, because I really want to try this recipe ! For now I just dumped the milk and whey, never mind !
    Thanks for sharing the links, I’ll definitely have a look on them. And don’t worry, it’s the only failure I had so far while implementing your wonderful recipes, and this will not keep me of trying again 😉
    Thank you !

  11. Marcus says:

    Hi Joumana, I bookmarked your recipe for felafel loaf but now it’s gone! Do you have another link for it. Looking forward to making this again!

  12. Oui, Chef says:

    Oohhh…like an ice cream sundae bar but even BETTER!

  13. wifeofleb says:

    Hey I am trying to find the recipe fro Areesh cheese but cant find it!
    http://www.tasteofbeirut.com/2011/08/ricotta-lebanese-style-areesheh/ ?

  14. wifeofleb says:

    I have access to raw mil from the local farmer. I just boiled the raw milk trying to pasturise it and it curdled and i think i got Areesh that my husband promptly scooped out. But not sure…..

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