an introduction
The mammal animals are among the most useful animals for humans, especially from the nutritional point of view, from humans to meat and milk. They make from their milk different kinds of yoghurt, cheese, yogurt, jams and others.
Cheese is made from whole milk, from cows, sheep, and goats. There is a kind of cheese known in ancient times as Caciocavallo, meaning horse cheese, because it was first made from the milk of the female horse. This type of cheese is now known as the cheese, Which does not contain spaces inside, and the texture is soft and is currently made of milk full fat sheep.
How to Make Cheese
Kashkawan is a cheese that is difficult to manufacture at home, because it needs many steps and equipment, and in factories are prepared in the following way:
- The fresh milk is collected in the rehydration basin and heated up to 34 ° C, and then the rennet is added – the substance that acts on the milk to turn into cheese – so that the coagulation process takes place within an hour.
- The milk is cut into small pieces. When it is cut, the milk is produced and the pieces remain in the serum for ten minutes. After that, the thrombus is stirred for a quarter of an hour, until the mixture solidifies. Brush the channels in the trough with taps.
- After removing the shark, the cheese pieces will be stirred again for one third of a few hours and will produce a quantity of serum or whey and to remove the cheese from it. It will be removed from the drying basin. It is easy to do so and placed on wooden boards covered with gauze. And placed on the board to weigh the cheese and leave on this case for several hours until the serum stops coming out of the cheese.
- After the cheese has stopped coming out, the acidity of the cheese must be increased by dividing the cheese into smaller sections and placing it on top of a wooden board, covered with clean fabrics and left for between eight and twenty-four hours.
- After the time specified for the thrombosis, determined by the nutritionists, they are divided into identical slices and placed into a bowl with holes. They are then placed in a larger container containing a 5% saline solution and the solution temperature rises to 75 ° C The thrombosis becomes rare. The coagulation is taken to a wooden tablet and by means of a tool that is dried for 2 minutes; to remove the remaining serum or shark.
- The hot thrombus is placed in deep metal molds and flipped every ten minutes until it becomes cold, then flips every six hours.
- After a day of placing in the molds, the salting process starts by sprinkling the salt on the face of the molds in each thrombosis process. This process continues for two days, which clears the thrombus every six hours when flipping.
- Remove the clot from the molds and stand on top of each other and leave for two days, and then return the salting process between eight to fifteen times a day for a period of one month and a month and a half with flipping thrombus cut on their faces.
- They are then placed in humid rooms and a low temperature of 15 ° C on wooden shelves for two to six months, after which the kashkawan cheese is ready to eat.