Chammi ~ Local cottage cheese
A traditional chammi was made by skimming the cream off fresh laban, then
putting it into a home-made churn which was made from animal skin.
2 cups fresh yoghurt
Put yoghurt in a small pan and place over a low heat and whisk very
briefly. then leave. Don't stir again. Leave it to cook on a very low
heat until water has evaporated which is usually around 30-45 minutes.
From the book "The Complete United Arab Emirates Cookbook"
Copyright © 1996 by Fahad Inc.
Maintained by: Fahad Al Mahmood