RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cheese: Homemade White, "Gvina Levana" - dairy
I am always stymied when I want to share an Israeli recipe which calls for "gvina levana" and don't know what to suggest as a substitute. Low-fat sour cream works for some recipes, but not necessarily for baking. In going through my files, I found that I had tucked away a recipe which I'd received some months ago from Rina Perry. I'd never done anything with it, since I had some questions about quantities and times. I've just spoken with Rina, who both cleared up my questions and gave me permission to post this to the newsgroup. Credit must also go to her friend Moshe, who originally gave her the recipe. (email addresses below) This makes a creamy, spreadable white cheese which is much denser than sour cream, while thinner than cottage-cheese curds. You can use it in baking, spread it on bread, mix with seasonings or minced vegetables, and so on. It also is a lighter alternative to full-fat sour cream, as its flavor is similar. Gvina Levana: Homemade White Cheese ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ You will need: 1 liter/quart of buttermilk a glass baking dish with cover cheesecloth Yield: 1 liter/quart buttermilk yields 1 to 1-1/2 cups cheese. 1. Pre-heat the oven to 325 F/165 C. 2. Pour the buttermilk into the baking dish. Cover the dish. 3. Place in the oven for 30 minutes. 4. Turn off oven, and do not open for 12 hours. 5. Pour the cheese into the cheesecloth, to drain. This will take 4 to 5 hours, so, in warm weather, it would be best to refrigerate it at this point. (I would place the cloth with the cheese into a colander, place that in a larger bowl or pot, and put into the refrigerator that way.) And, there you'll have it: Gvina levana! I have not yet made this, so, if you have any questions, please direct them to Rina at her email address. Ruth From Rina Perry - Rinap@netvision.net.il Moshe - moshe@escape.ca
