Cool for an hour since it will be too hot to handle. Gather the cheese cloth from all sides and tie on the top keeping the cheese inside. Try to squeeze as much as water as you can. Hang the cloth for one day as shown in the picture on the cupboard or somewhere where it can get rid of its juices. I hanged it on the handle of a cupboard and placed a large plate with paper towel in it underneath so that any water that may drip will drip on the plate without splashing around my kitchen.
When the cheese is drained after a day, place in a large bowl and add the red pepper paste, thyme and salt. Knead for a half hour or through a kitchen mixer until all the ingredients are integrated and smooth. With your hand, start creating small balls from the mixture twice as large as an egg. Place in a tray, cover with cheese cloth or any other thin cloth to protect from dust and let dry under sun for a few days until it accumulates mold on it. Do not be surprised when it becomes stinky as it is the case for moldy cheeses.
The proper way to do this is to age this cheese for months and months, but I am inpatient; I want it now. So, for me 1-3 days is more enough and most of the time I do not even dry it. Plus, I prefer çökelek when it’s fresh, before it is dried. Enjoy çökelek in breakfast with a drizzle of olive oil or in böreks which is my favorite. If you create moldy çökelek, before serving it, make sure to shave off the mold.
Labels: Breakfast, Vegetarian Dishes