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    You are in: Home / Recipes / Jobneh (Syrian Cheese) Recipe
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    Jobneh (Syrian Cheese)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Pali's Favorites's Note:

    This cheese is used in a lot of sweets, including katayif and knafa. I am guessing on the prep time and cooking time because I am not sure exactly how long it takes the water to drain because I never timed it.

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    Ingredients:

    Serves: 12

    Yield:

    pound o ...

    Units: US | Metric

    • 1 gallon fresh milk
    • 2 junket tablets

    Directions:

    1. 1
      Melt two junket tablets in three tbsp water. Stir tablets in milk and place on low heat and stir until milk curdles.
    2. 2
      Pour milk in a cheesecloth bag and let water drain. When cheese settles at the bottom of the bag, shape smoothly with your hands making sure all water drains out. Sprinkle with salt (but omit if you are using it for desserts).

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    Ratings & Reviews:

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    Nutritional Facts for Jobneh (Syrian Cheese)

    Serving Size: 1 (325 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 208.2
     
    Calories from Fat 107
    51%
    Total Fat 11.9 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 45.5 mg
    15%
    Sodium 159.4 mg
    6%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 10.6 g
    21%

    The following items or measurements are not included:

    junket tablets

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