Lor is a soft, slightly sweet cheese made by curdling milk with an acid and straining it. It is a popular filling for pastries such as börek and poğaça, and is also known as a cheese used in health-conscious diets. It can be made easily at home with a few ingredients and a pot, and it is fresher than store-bought cheese, with fully known ingredients. Below are the ingredients, preparation steps, and tips to keep in mind.
Ingredients
To make lor cheese, you need 4 kg of raw milk, 1 tablespoon (15 ml) of apple or grape vinegar, and one 100 ml measure of lemon juice. Fresh milk, preferably unpasteurized, makes the curdling process faster and gives the cheese a denser texture.
Lor cheese can also be made with yogurt whey instead of vinegar or lemon juice; this method produces a softer texture. A wide-bottomed pot helps the milk heat evenly and makes it easier for the curds to separate.
Preparation
Pour the milk into a deep pot and bring it to a boil over low heat, stirring constantly. When it starts to boil, add the lemon juice and vinegar; as you continue stirring, the milk will gradually curdle. Once curdling begins, wait 4–5 minutes, then remove the pot from the heat and let it rest at room temperature for about 1 hour.
After resting, lift the curds into a clean cheesecloth-lined strainer. Squeeze the cheesecloth well to drain excess liquid; leave the cheese in the cloth for another 10–15 minutes, then transfer it to containers, ready to eat.
Stirring constantly as the milk approaches a boil prevents it from sticking to the bottom and developing a scorched smell. Once curdling is complete, the liquid should be clear and yellowish; if it is still cloudy, add a few more drops of lemon juice.
Tips for Texture and Salt
If you want the lor cheese to be salty, add salt to the milk while it heats; salt added later will not be distributed evenly throughout the cheese. Adding lemon juice and vinegar as soon as the milk starts to boil helps the curds form more evenly and smoothly. Remove the pot from the heat within 5–6 minutes after the milk curdles to keep the cheese from becoming too firm.
For drier lor that can be sliced, place a light weight on the cheese in the cloth and let it drain for a few more hours. Lor prepared this way releases less liquid in börek and poğaça fillings.
Storage
Store the lor cheese in a dry, covered container. It keeps fresh for about 1 week in the refrigerator in an airtight container; uncovered lor or cheese kept in a damp place spoils much sooner.
Lor cheese can also be frozen. When frozen in small portions, its texture becomes a little more crumbly after thawing, which is not a problem when it is used as a filling.
Ways to Use It
Homemade lor cheese can be used as a filling for börek and poğaça, or served at breakfast tossed with olive oil and Turkish red pepper flakes. Crumbled over salads, it adds a light, refreshing texture; it can also be eaten with honey or jam in desserts.
Lor cheese mixed with honey, walnuts, and cinnamon can be served as a breakfast treat. Spread it on lightly toasted bread and top with tomato and olives for an easy snack.