Al Akkawi Cheese
Al-Akkawi cheese is one of the famous cheeses that are used in filling the kanafa and preparing many kinds of food and oriental and western recipes. It is also used in preparing breakfasts and many different types of salads, pastries and cakes after dissolving and soaking them. Here we show you the way of working Alkkawi cheese at home with ease and easy, and we will also show how to prepare kanafa.
How to make Akkawi cheese
Ingredients
- Six liters of cow’s milk or whole-fat goat milk.
- It helps to ferment the milk and helps it to separate from the serum, which is found in the form of small circular tablets sold in pharmacies.
- Sea salt rough.
Setup method
- Put the amount of milk in a pot of stainless steel on the fire and then boil, then set the fire and let it cool down a little to reach the heat that the body accepts, we can measure using one of the scales of measurement, the milk should not exceed 40 degrees Celsius, as you can measure by Touch the tip of the finger.
- Put the rennet in the milk and let it dissolve until the milk reaches the required temperature, and then turn the milk well.
- Place the milk in a sufi cover and place it in a warm place for at least five hours.
- We open the pot after the specified time, then we will notice that the milk turned into a tablet of cheese.
- We pass the knife to cut it into cubes, then close the pot and wrap it with the woolen cover and put it back in a warm place for five hours.
- We open the pot after five hours, then we will notice that the cheese cubes gathered at the top and separated completely from the milk or serum.
- We cleanse the cheese in a soft strainer so that we get rid of the milk and then bring in a piece of clean gauze.
- We arrange two layers and then put the cheese in it and leave it for five hours until it is covered with excess water.
- We open the gauze after five hours, we divide the cheese into three equal sections and then form a ball with pressure on the hands, and then bring three pieces of gauze folded on two layers and put each ball of cheese balls inside the gauze and close tightly.
- Place the cheese tablets in a flat strainer and then put on a tray or any weight to press the cheese tablets, and leave it for another five hours.
- We remove the gauze from the cheese after the specified time, then we will notice that the cheese has been frozen before and get rid of moisture and excess water and it has become in the shape of a rectangular circular edges.
- Put the cheese tablets in a strainer with large holes and then sprinkle with sea salt and leave it for two days, after that we will notice that it has become completely free of water and ready to eat.
Preparation of kanafa
Ingredients
- Five hundred grams of kanafa paste.
- A teaspoon of ground grated.
- Two hundred and twenty grams of ghee.
- Five hundred grams of mozzarella cheese.
- pistachio.
How to prepare
- Melt the margarine in a skillet, then put one-third of the quantity on the dough, and the remaining quantity in the pierex is circular.
- We rub the paste of the quanafa well.
- Place the dough in the barricade, and spread it evenly.
- Spread the pieces of mozzarella cheese evenly over the dough.
- Spread the dough with crushed straw and pistachios.
- Add the fins to the oven for 10 minutes until they brown to 180 degrees.
- Turn the kanafa into a larger tray or dish carefully, so that the dough becomes the top and cheese from the bottom.
- Put the warm water on the kanafa, and decorate it with pistachios.