Desserts
Fromage Peul au Miel (Fulani Cheese with Honey)
Ingredients
- - 1 litre (4 cups) whole milk
- - 3 tbsp lemon juice or white vinegar
- - 1/4 tsp salt
- - 4 tbsp honey, for serving
- - 2 tbsp chopped roasted peanuts, for serving (optional)
Method
- Heat the milk in a large saucepan over medium heat until just below boiling, stirring occasionally to prevent it catching.
- Remove from the heat and stir in the lemon juice or vinegar; the milk will begin to curdle and separate within a minute or two.
- Let it sit undisturbed for 10 minutes to allow the curds to fully form.
- Line a colander with cheesecloth and set over a bowl, then pour in the curdled milk to drain.
- Gather the edges of the cheesecloth and gently squeeze out excess liquid, then sprinkle the curds with salt.
- Shape the cheese into a rough round or leave loose, and chill for at least 1 hour to firm up.
- To serve, place portions of the cheese in bowls and drizzle generously with honey; scatter with chopped peanuts if desired.
Introduction: Fromage peul, a fresh soft cheese traditionally made by Fulani herding communities from cow's milk, is a well-loved treat across Burkina Faso, often drizzled with honey for a simple, elegant dessert.
Cultural Background: Fromage peul, a fresh soft cheese traditionally made by Fulani herding communities from cow's milk, is a well-loved treat across Burkina Faso, often drizzled with honey for a simple, elegant dessert. It reflects the pastoral traditions of the Sahel, where dairy farming has long been central to Fulani life.
Tips: Do not boil the milk vigorously, as this can make the cheese rubbery rather than soft and creamy. The longer the cheese drains, the firmer it becomes; drain briefly for a soft, spreadable texture.
Variations: Serve with fresh mango slices alongside the honey for a fruity contrast. Lightly grill or pan-fry firm slices of the cheese for a warm dessert variation. Vegetarian as written; no authentic vegan version exists as it is a fresh dairy cheese by definition.
Storage: Refrigerate the cheese in an airtight container for up to 4 days.
Reheating: This dessert is typically served cold or at room temperature and does not require reheating.
Nutrition: Approx. 210 kcal, 9 g protein, 18 g carbohydrate, 11 g fat per serving (based on 4 servings).
FAQs:
Q: Can I use a store-bought fresh cheese instead of making it at home?
A: Yes, a mild, fresh farmer’s cheese or paneer makes a good substitute if fromage peul is unavailable.
Q: What type of honey works best?
A: A raw, local honey with a robust flavour complements the mild cheese particularly well.