جبنة الكاسات

We pour the whole milk into a pot over heat.

We wait for the milk to boil, then lower the heat.

We gradually add the fresh laban, stirring until curds fully separate from whey.

We turn off the heat and strain the mixture through a fine sieve to remove excess whey.

We let the curds (cheese) cool slightly, then transfer them to a food processor.

We add butter, Gaimar cream, and salt, then blend for three minutes until creamy.

We refrigerate the cup cheese for five minutes before serving.

We can replace liquid milk with lemon juice, a quarter cup of vinegar, or labneh.