Arishe in Lebanon is the equivalent of ricotta cheese in Italy. It can also be considered a cottage cheese.

It is just a kind of cheese with a special texture, that I love to eat with some honey or fruits. Bonus, it is very easy to make at home.

Below is the recipe I use to make it at home. It is quick, easy and beginner-friendly.

Homemade Cottage Cheese (Arishe)

Arishe in Lebanon is the equivalent of ricotta cheese in Italy. It can also be considered a cottage cheese.

It is just a kind of cheese with a special texture, that I love to eat with some honey or fruits. Bonus, it is very easy to make at home.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 3

Course: Breakfast, Dessert, Side Dish, Snack

Cuisine: Lebanese

Ingredients Equipment Method Notes

Ingredients

  

• 2 liters Fresh Full-fat Milk Not pasteurized milk!
• 1/3 cup White Vinegar Can be replaced with Lemon Juice.

Optional Ingredients

• Honey To taste
• Sugar To taste
• Fruits To taste

Equipment

• 1 Big Pot
• 1 Strainer spoon
• 1 Container with a lid (for storage in the fridge)

Method

 

1. In a large pot, bring the milk to a boil, over low to medium heat, while stirring constantly.
2. When the milk starts boiling, add the white vinegar, and stir. You should notice that the cheese will start forming curds and detaching from the liquid.
3. Remove the cheese from the water using a strainer spoon, and put it in a container.

   If you plan on using this cheese with another dessert recipe, make sure to completely strain it.

   If you plan on eating it as is with honey or fruits, then do not completely strain the cheese, and add enough water to cover it in the container. Otherwise, it will quickly become very dry and not too pleasant to eat.

Notes

If you use pasteurized milk, the result will not taste good.

You may use lemon juice instead of white vinegar, but from experience, vinegar achieves better results.

Choose a very good brand of milk, because the better the milk the tastier the cheese will be.

Do not turn the heat too high or you might end up with burnt milk at the bottom of your pot, and it will alter the taste.

Serving Suggestions

I personally like to eat it as a sandwich with some Markouk bread and Honey.

Another popular way to have it is with sugar instead of honey. Some people also add fruits like bananas or strawberries.

This recipe is also essential for making many kinds of Lebanese Desserts, like ashta which is used in our Halewet El Jeben recipe.