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Recipes

1504 records with their sources, across 11 categories.

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Two thin, pale Tchoukou dried cheese sheets with subtle mat impressions.
Elevated risk

Tchoukou

Tchoukou, also called Tikomart, is a thin, dry Nigerien cheese made to keep seasonal milk for later use. Documented methods use animal rennet, shape drained curd into sheets and dry it.

Niger
· Dairy
Creamy Brie wedge and a smaller slice with white bloomy rind on an ivory plate.
Elevated risk

Brie, cream-enriched

A cream-enriched Brie with a white bloomy rind and a softening center, made from pasteurized milk with lactic and surface cultures.

Brie, Île-de-France, France · Modern adaptation
· Dairy
Illustrative Jameed still life with pale dried cultured-milk balls, one broken to show its crumbly interior, and a small bowl of reconstituted sauce; not a specific batch or validated process.

Jameed

A documentary account of jameed, a traditional dried cultured-milk food. The cited sources do not provide a complete validated home process or a measurable endpoint for making it shelf-stable.

Western and central Asia, Mongolia and northern Africa
· Dairy