World Flavors Cookbook

Mesopotamian Fresh Cheese with Dill

Fresh cheese made from curdled sheep or goat milk, mixed with dill and salt — documented in Sumerian dairy records as a temple offering and daily food.

Cuisine: Ancient World

Ingredients

• 1L whole goat or sheep milk (or whole cow milk)
• 3 tbsp lemon juice or vinegar
• 1/2 tsp salt
• Fresh dill, chopped
• Drizzle of sesame oil

Instructions

1. Heat milk to 85C (just below boiling).
2. Add lemon juice. Stir once gently.
3. Let sit 10 minutes undisturbed as curds form.
4. Line a colander with cheesecloth. Pour curds in.
5. Let drain 20-30 minutes.
6. Mix with salt and fresh dill.
7. Serve with flatbread, drizzled with sesame oil.