From the kitchen
Camel Milk Cottage Cheese Bowl
Soft fresh camel-milk cheese with ripe fruit, honey and toasted walnut, built to balance tang, sweetness and crunch rather than bury the cheese.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup soft-drained fresh camel-milk cheese
- 1/2 cup sliced ripe fruit
- 1 tbsp honey, or to taste
- 1 tbsp toasted walnuts, chopped
- Pinch flaky salt, optional
- Citrus zest, optional
Method
- Check the cheese before assembling. It should mound softly without liquid pooling; drain briefly if excessively wet.
- Spoon the cheese into a shallow bowl and make a slight well in the center.
- Arrange the fruit over and around the cheese rather than stirring immediately.
- Drizzle with half the honey, then taste the cheese and fruit together before adding the remainder.
- Add toasted walnuts immediately before serving so they stay crisp.
- Finish with a few flakes of salt or citrus zest if desired.
Cook with confidence
Before you start
Cheese Texture
Soft-drained curds should be moist but not swimming in whey.
Fruit Choice
Tart berries support more honey; ripe peaches, pears or banana generally need less.
Savory Option
Skip fruit and honey and use cucumber, tomato, herbs, olive oil and za’atar.
Meal Prep
Store cheese, fruit and nuts separately and assemble immediately before eating.
Kitchen note
Drain the fresh cheese only lightly for this application, a wetter, softer curd eats more like cottage cheese, while a fully drained version turns into more of a spread.
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