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Chami
Chami (جامي): Emirati fresh curd cheese made from laban
Chami was once made in Emirati desert and coastal homes from the laban left after churning butter, heated until it split into soft, tangy curds. It is still the cheese of a traditional UAE breakfast, spooned next to chebab, dates and a cup of sweet tea, and it tastes like a mild, slightly sour cottage cheese with a crumbly-creamy texture. Because the curds form from the natural acidity of the cultured milk and gentle heat, no rennet is used, so it suits vegetarians. Boiling it hard is the mistake to avoid: the curds turn rubbery and squeaky instead of soft. Chef's tip: stir in a pinch of turmeric or cardamom at the end, as some families do, for a golden colour and a faint perfume.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 litres laban (cultured buttermilk)full-fat if you can find it
- ½ tsp salt
- 1 pinch ground turmeric (optional)
- 1 pinch ground cardamom (optional)
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Method
0/5 doneStep 1: Pour 2 litres laban (cultured buttermilk) into a heavy pan and set it over a low-medium heat. Warm it slowly, stirring gently along the bottom now and then so it doesn't catch.
10 minStep 2: Keep heating until it reaches about 80–185°F, just steaming with tiny bubbles at the edge. Soft white curds will begin to gather and the liquid around them will turn thin and greenish-yellow. Don't let it boil.
15 minStep 3: Take the pan off the heat and leave it for 10 minutes so the curds firm up a little.
10 minStep 4: Line a sieve with a double layer of muslin or a clean thin cloth set over a bowl. Ladle in the curds and let the whey drain for 20–30 minutes, until the cheese is thick and spoonable.
25 minStep 5: Tip into a bowl and stir in ½ tsp salt, plus 1 pinch ground turmeric or 1 pinch ground cardamom if you like. Keep covered in the fridge and eat within 3 days. The drained whey can go into bread dough instead of water.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 15 g
- Carbs
- 20 g
- Fat
- 5 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chami take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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