Milk is one of the dishes made from cow’s milk or sheep, where milk is softened until it becomes milk scattering and then the milk is placed with a bag made of gauze, mix the milk with a little salt and then placed in this bag until it is liquid and consists of the brick, The brick is made of soft creamy brick and dry white cheese. It can be pelleted in balls and decorated with green, dry, and crushed pine. It is decorated with dried mint, and some of them are decorated with sumac, chili or crushed heart walnuts called chanclice. I will give you the way the brick works. Very sight and inevitably you’ll like.
The first step
How to soften the milk until it becomes milk
- Bring a quantity of cow’s milk as you prefer and preferably to exceed the kilo because when the milk coagulates and halves the amount of milk halves the amount of milk.
- Put the amount of milk in a saucepan of stainless steel on the fire and then boil and ensure that the milk does not pass.
- Turn off the fire and let the milk cool down until it is a little warmer.
- When the milk reaches the temperature we mentioned above, put a cup of yogurt or milk, you can buy it from the supermarket at room temperature.
- Stir the milk with the yolk until mixed well then close the pot and roll with a thick woolen cover until the necessary heat is available to activate the coagulation process.
- Place the pot in a warm place after covering it well, then leave it for at least eight hours.
- After a certain amount of time, the pot is released and you will be surprised that the milk has turned into a slightly acidic acid-scattering milk.
The second step
How to convert milk to a brick
- Bring the milk that we prepared previously and then put it in a bag of gauze. Before you do this move the gauze bag under water and shake it and then squeeze it well. This step will help the milk to get rid of excess water.
- Put the amount of milk and add a teaspoon of salt, connect the gauze bag and put it in a strainer with large holes and put a pot under it until the water is collected liquidated.
- Leave it for a day if you want a soft and creamy brick, but if you want a thick brick which is called a dry brick, keep it for two or three days until the water is well.
- When you open the bag you will notice that the amount has been reduced by half by removing the milk from the water and turning it into a brick.
- Keep the cheese in the fridge until serving.
How to save a brick
- Keep the soft creamy cream in a food bag with a tight lid and place a little olive oil in the bottom of the bag. Then place the cheese, cover with a thin layer of olive oil, close the bag and place in the fridge shelf until serving.
The white cheese is mixed with a quarter teaspoon of salt and is kneaded and spiked in round balls. It is kept in olive oil in two separate boxes and placed in any place in the kitchen. The olive oil will be preserved.
The way the shanklish works
- Bring the labaneh cheese after kneading it with a little salt and its coriander in the form of round balls and then roll it with a pure pot of dried green thyme, crushed mint, crushed or crushed walnuts, or mix two or more kinds, From the sumac flake option in the art of wrapping the brick balls, put them after they are well packaged in glass trays and put enough olive oil to submerge the brick and keep in the temperature of the kitchen and served as appetizers with lunch and put on breakfast and can be kept as it is or divide the ball of brick to halves of feet to your family Enjoy the taste of delicious and wonderful.