Sudanese braided cheese in brine
Sudanese braided cheese: curd ladled, salted, cut into strips and braided, then salted in brine and packed into tins filled with brine. A staple kept in brine rather than dried.
Recipes
1504 records with their sources, across 11 categories.
All dairy26
Cheese12
Cultured dairy7
Adjacent and excluded3
Condiments and enzymatic seasonings3
Not yet classified1
Cheese12Cultured dairy7Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1Filtered to
Recipes
Elevated risk
Halloumi, cow-milk method
A firm cow-milk cheese cooked in hot whey, salted and folded with optional mint. This fresh halloumi keeps its shape when grilled or pan-fried.
Whole-milk ricotta-style fresh curd
A soft fresh curd made by heating whole milk with acid; distinct from ricotta made by reheating the whey left after a cultured cheese.
Whey ricotta
Whey ricotta recovers fine curds from leftover cheesemaking whey, often with added milk, by heating the whey and acidifying it until the curds separate.
Quick acidified mozzarella
A stretched fresh curd made by acidifying cold milk with citric acid before adding rennet, so the curd can be stretched as soon as it has formed.
Lemon-set twaróg
A fresh Polish curd cheese set by warming milk with lemon juice, then drained through a sieve. It is a different route from the sour-milk method used for cultured twaróg.
Mascarpone
A rich fresh cheese made by heating milk and cream in a double boiler and setting them with tartaric acid, or by culturing them with a crème fraîche culture.
Paneer, lemon-set home method
Paneer, a pressed fresh cheese, set by adding yogurt and then lemon juice a spoonful at a time to warm milk, strained, rinsed and lightly pressed.
Brocciu
Corsican Brocciu is a whey cheese made by heating sheep's or goat's whey with whole milk and salt, then gently draining the flocculated curds. It is eaten fresh or salted and ripened as Brocciu passu.
Elevated risk
Labneh (Soframiz refrigerated method)
A cold-drained labneh method excerpted from the Soframiz cookbook: plain whole-milk Greek yogurt is lightly pressed in cheesecloth and refrigerated overnight, up to two days. This is distinct from Gavin Webber’s 2018 cupboard-drained batch.
Vurda (Hutsul whey cheese)
Vurda is a Hutsul whey cheese made by reheating the whey left after budz, often with fresh milk or sour whey, to recover soft pale curds that are lifted out and drained.
Budz (Hutsul rennet cheese)
Budz is a traditional Hutsul rennet-set cheese made from sheep, cow or goat milk in the Ukrainian Carpathians, forming a fresh curd that can be eaten, smoked or processed into salted bryndza.