Yes it's a nice touch🙂⁰

شكراً 🙏🌸

Thanks you

شكراً 🙏

You’re very welcome 🙏🌸

You’re very welcome 🙏

U can store them up to one year in the refrigerator but you have to add on them oil .

My Sito always stored hers in large, deep & covered crock kept in a dark place. She never placed them in a jar with oil

She would scramble eggs and crumble the Shunkleesh on top of the eggs and mix them together and we’d eat it with thick round loaves of Syrian bread or toast

Same with me. Did you figure it out?

Sometimes if you saved the whey, you can spoon a little back into the cheese and stir it again with the fork. Then again try to squeeze some together and see if it holds. Water will not work. Remember, if you drain too much whey out, it will become dry and crumbling. So then you spoon a little of the whey back in and mix. It must be of the cheese drainage, the whey. That is why when you strain the curds, always keep some of that water. I keep it all anyway to put into soups and other foods. Good for plants, too! Another thing you could try is adding a little olive oil and again mix with fork. Then see if it will stick. It works for some cheese recipes. But I would try the whey water first.

مرحبا صديقتي ، نعم لازم نغلي اللبن ليصبح متخثر مع اضافة الملح حتى يفرط الماء لوحد واللبن لوحد من بعد ما نعبيهم بكيس ويصفوا منيح راح يتكون عنا جبنة نصنع منها شنكليش الاصلي اما اذا حبيتي ما تغلي اللبن فيكي بس راح يصبح عندك لبنة شنكليش اي كتير طرية تمسحيها مسح على الخبز بينما المالية راح تكون جبن معتق واكيد طعمه حدًا اكتر هيدا الفرق .

Outside the refrigerator.

لبن عادي طبيعي بدون اي نكهات ، في ناس تسميه زبادي .

@@SmileyGirl230 شكرا جزيلا ❤

اي الزعتر يلي مناكلو بالمناقيش يلي بيكون مخلط مع سماق وسمسم مش البهارات اليابس هيدا اطيب طعمه واقوى .

اي خليهم بالمطبخ برا البراد يصفوا .

Hello darling , I’m so sorry to hear that but I will tell you how to manage it for the next time , try to buy low fat yogurt and use same method or add bit more salt if didn’t work add white vinegar , also if u used full fat yogurt it’s okay but you have to add salt and stir them on medium heat once the yogurt over heated add 2 to 3 tbs of white vinegar it will curdle the yogurt for sure . Tip: Non-fat yogurts are more susceptible to curdling in meals as they have a higher protein to fat content, whereas full-fat yogurts are more stable and will not curdle as easily, as the fats surround the proteins, giving it more protection from direct heat.

@@SmileyGirl230thank you for your reply🙂. I did add lemon juice. But I guess it wasn't enough...it just became very thick and didn't separate the curds and the whey water....but you are right about the low fat yogurt....i need the protein 🙂....i though the full fat would taste better 😋.. i will use low fat next time. Thank you so much habibti❤😘

@@natoutes7412 you’re very welcome my dear 🌹

I made it , left it over night with a plate and weights on top , I tried to roll into balls but they were too dry to roll .