What Can You Use Instead of Turkish White Cheese?

If there is no Turkish white cheese on hand, the closest results come from curd cheese, string cheese or feta; which one to choose depends on how salty you want the dish and whether it will be served hot or cold. Breakfast dishes call for a salty, sliceable cheese, while pastry fillings need something more crumbly. When do feta and curd cheese work best?Feta is the closest match to Turkish white cheese in both taste and texture; as a brined cheese it has a similar salt level, though some feta varieties are creamier. It stands in for Turkish white cheese directly in salads and inside Turkish savory pastry. Curd cheese is unsalted and softer, so when it replaces Turkish white cheese in fillings for Turkish layered pastry or Turkish dumplings, adding a little salt keeps the flavor balanced. Because curd cheese holds more water, draining it through a sieve before using it stops the pastry from turning soggy. When should you reach for string cheese or Kashar cheese? String cheese, with its stringy structure, melts better than Turkish white cheese in hot sandwiches and toast, though its salt level is usually lower, so the recipe may need a pinch more salt. Kashar is another melting alternative, but its higher fat content gives dishes a richer flavor than Turkish white cheese would. Firmer, sharper cheeses like Ezine or tulum can also stand in for Turkish white cheese, but because their flavor and salt are more intense, it helps to use a little less than the recipe calls for. Are there vegan or lactose-free options?For those who cannot have dairy, plant-based cheeses made with coconut oil and nutritional yeast mimic Turkish white cheese's crumbly texture to some extent, though the tangy-salty flavor is not identical, so taste and adjust the salt as you go. Tofu, pressed firmly and marinated briefly in a little vinegar and salt, can give salads a texture close to Turkish white cheese. How does storage affect the choice?Because Turkish white cheese is kept in brine, it lasts for weeks in the fridge without spoiling; unbrined alternatives like curd cheese and tofu spoil much faster, so use them within a few days of opening. Feta and string cheese, still sealed in their packaging, keep about as long as Turkish white cheese, which makes them the better pick if you need an alternative that lasts. Points worth keeping in mindWhichever cheese you choose, first reduce the recipe's salt because the salt levels vary, then taste and adjust; otherwise, the dish may be too salty. String cheese and Kashar cheese are better for heat, while curd cheese and feta work better when you want a crumbly texture. After opening, keep all of them covered in the refrigerator, in their original brine, and use them within a few days.