Ceesh somali iyo suqaar (somali pita bread)

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more natural flavor.

yogurt culture

🥗Healthier: probiotic capsules

💰Cheaper: store-bought yogurt

Probiotic capsules provide beneficial bacteria without additional sugars.

herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs have a longer shelf life and are often less expensive.

Heat milk in a pot over medium heat until just below boiling.

Remove from heat and stir in lemon juice until curds form.

Let sit for 10-15 minutes to allow curds to separate from whey.

Strain the mixture through a cheesecloth to remove excess whey.

Rinse the curds under cold water to cool and remove acidity.

Transfer curds to a bowl and mix in salt to taste.

Incorporate yogurt culture for fermentation and mix well.

Cover the bowl and let it sit at room temperature for 12-24 hours.

Once fermented, refrigerate the cheese to firm it up.

Serve with fresh herbs or spices as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens