Traditional Cheese Making from Benin

Compiled by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network

Korga from Benin makes cheese in the following way: –
Korga crushing leaves for the cheese making process
1. Get milk into a saucepan and bring to boil using very low fire

2. As the milk is being prepared, get fresh leaves from the calopus proceras plant (substituted for vegetable rennet), and pound them to obtain the juice.
benin-4.jpg

3. When the milk has boiled, get some of it and mix it with the pounded plant in a plastic bowl and then seive. Pour the seived liquid into the milk. Note that the temperature of the milk should ne 35° before you put in the sieved liquid.

4. Place in stems of the calopus proceras to quicken the coagulation. Cover the milk and let it simmer over very low fire.

5. Sieve the coagulated milk into a basket and press to have cheese ready to eat.

6. You can use pawpaw leaves instead of the calopus proceras. The difference will be in the taste.

Information derived from Seminars on Cheese-making & Cheese-aging held and organised by CoRFiLaC, Ragusa, April 30 – May 11, 2007

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2 responses to this post.

  1. Posted by Gideon. on April 23, 2009 at 11:32 pm

    This is awesome.

    Reply

  2. Posted by dara on August 12, 2012 at 6:59 pm

    Where does one find the leaves to make the rennet? Trying to make traditional cheese but am in the USA, any ideas on what to do to make this cheese?

    Reply

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