Jibin Syrian Cheese - cooking recipe

Ingredients

1 gallon whole milk
1 rennet tablet
salt

Preparation

Heat milk over medium heat until lukewarm (110\u00b0).
Remove from heat and add rennet which has been crushed and dissolved in 1/4 cup cold water.
Let set 1/2 hour.
Break mixture with spoon. Return to low heat, stirring constantly until a firm curd is formed.
Pour approximately 2 cups into strainer and drain as much water as possible.
Form into a ball and press into a thick pattie.
Salt both sides and let drain.
Refrigerate.