Ghiban (basket cheese)

David’s Cheese (Ghiban) or Basket Cheese

Ingredients

2 gallons whole milk (red cap)
1 quart half and half
1 tablet of Marschall (rennet)Marschall is a very strong form of rennet, you can buy this product in Middle Eastern specialty stores.
2 tablespoons salt

Directions

Pour milk and half and half into heavy saucepan, add 2 tablespoons salt and stir so that everything is mixed together. Heat over low heat until milk develops a skim over the top. Turn off heat and let cool until milk measures 95 to 100 degrees fahrenheit.

Take the tablet of Marschall, crush it and add to milk,              
stirring a little bit then leave it to set for 1 hour.



Place a colander inside another large bowl. The curds will drain through the cheese cloth into the bowl.

colander with 2 layers of cheese cloth

Cover a colander with 2 double folded cheese cloths,                     being careful to make sure the two cloths go in opposite warps.


Using a ladle with holes or slots, drain the curds and place in
the cheese cloth. Once all curds are removed, reheat the balance. As it heats, it will create more curds. They will be warm, but put over the first load of curds.

Fold cheese cloth over the top, place a saucer and a weight on top of the saucer, such as a large can of tomatoes. Make sure it can't tip over.

Let drain into sink or pan overnight or for at least 12 hours in a cool place.

Using a ladle with holes

In morning, remove from strainer and open cheese cloth
 -  sprinkle with salt - flip over the cheese and remove balance
of cloth. Sprinkle once again with salt.
Cover and put in fridge to chill.

Rinse cheese cloth multiple times, leave to soak in a bowl. A teaspoon of baking soda in the water helps.

Place a heavy weight on top of a saucer to increase the drainage of the whey.

 When the cheese is on a plate in the fridge, it continues to drain. David places the cheese on a paper towel. Be careful it doesn't dry the cheese out completely. The paper towel should only be used for excess drainage, not recommended to leave it there permanently.