Cham-Cham
Cham-cham is homemade cheese cooked and soaked in a sweet syrup.
Equipment
- cheesecloth
Ingredients
- 4 cups whole milk
- 3 TB lemon juice or vinegar
- 1 TB semolina flour
- ⅛ tsp cinnamon
- ½ cup sugar
- ½ cup water
- 3 cardamom pods crushed
Instructions
- Line a mesh strainer with cheesecloth and set aside.
- Bring the milk to a boil (take care not to let it boil over or burn at the bottom) and add the lemon juice. Curds will form. This is good.
- Once you can see a clear distinction between the cheese curds and the yellow-y liquid, this step is done. Remove from the heat and pour the curds and whey (the liquid) into the strainer. Rinse with some cold water to remove the lemon taste.
- When the curds have cooled enough to be handled, squeeze it well with your hands until no more liquid is coming out. Make a sort of sack out the cheesecloth, and hang somewhere to dry for about an hour.
- After the hour, transfer to a bowl and mix in the semolina flour. Knead the mixture with your hands until it starts to feel a little greasy, then divide the dough into four equal parts and shape them into ovals.
- Dissolve the sugar in the water, add the cardamom and bring to a boil. Gently drop the cham-cham into the syrup and cook for about 30 minutes, turning the cham cham over in the syrup halfway through.
- Serve with the syrup and a sprinkle of cinnamon. Enjoy!