We visit the Yemenite Valley in Ein Karem, the home of one of Israel's only female shepherds.

With her tiny herd, this shepherdess creates a delicate goat cheese that perfectly complements her other authentic Yemeni dishes.


  • Heat the milk to a temperature of 80 degrees.
  • While waiting for the milk to reach the desired temperature, squeeze lemons.
  • The resulting juice should be poured into the pot while stirring until the milk takes on a a yellow-green tinge.
  • The cheese should be filtered through a plastic mesh. waiting for all the liquid to be filtered and season with coarse salt.
  • Wait 48 hours for the spices to seep and then you can eat.
  • Keep the cheese in baking paper.