Cheese of Quraish
Quraish cheese is one of the most common cheeses in Egypt. It is widely distributed in rural areas for ease of manufacturing, low cost, and abundant benefits. Quraish cheese is rich in animal proteins. It contains a high percentage of calcium and phosphorus as well as vitamins and minerals. Low fat.
Quraish cheese is made from yoghurt, with light salt or without salt, and recommended by doctors for heart and kidney patients and high pressure to follow the health conditions in their production
Making Quraish Cheese in Farms
- After removing the cream from the remaining yoghurt by frying, the farmer’s methods can be followed by placing the milk outside the refrigerator for three days or boiling the milk and placing it in the refrigerator, then withdraw the cream from the face.
- After boiling the milk, put a little salt and vinegar, and leave in a warm place for three hours, and after observing that the milk cohesion placed inside a piece of gauze, and clear and includes for six hours until the cheese is firm.
Making Quraish cheese in the countryside
- People in the countryside use different methods; they leave the yoghurt in a pot of pottery until the cream rises to the surface and then pulls out.
- Leave the milk in a warm place until the reaction is done, noting that the process of frying at room temperature is equivalent to twenty or twenty-five degrees Celsius.
- Temperature control is very important; it should be noted:
- Do not raise the temperature above the required rate so as not to cause mold, and the appearance of improper taste in the cheese, and even not become acidic
- The low temperature of the required grade helps spread and make microbes that cause mold and cheese ruin.
- The milk should not be pasteurized;
Making Quraish cheese at home
Ingredients
- Four liters of pasteurized beef.
- Four tablespoons of white vinegar.
- A pinch of salt.
How to prepare
- The milk is heated in a non-stick saucepan at medium temperature until it is about to boil.
- Add the amount of vinegar to the mixture, stir slightly, then remove the mixture from the fire, and put a pinch of salt.
- Cover the pot with a piece of cloth, and leave for two hours of time, until the solid is separated from the liquid.
- Prepare a large strainer, cover a large piece of gauze, and place in a deep bowl.
- The solids formed on the surface of the milk are lifted by a ladle with holes and placed in the gauze piece.
- Cover the cheese with a piece of gauze, then put a heavy weight and clean it until it is covered with water.
- Rub the cheese in the form of a drum with a nylon bag or piece of tin foil, then press it thoroughly to get rid of the liquids, then put in a clean container.
- Place the cheese in the refrigerator until it is completely solidified and then leave until use.
Greek salad cheese Quraish
Ingredients
- One hundred and eighty grams of Quraish cheese sliced into slices.
- Red onion, small in size, cut into thin circles.
- Two slices of sliced tomatoes.
- Two slices of cucumber are cut into circles.
- A pinch of salt.
- A pinch of ground black pepper.
- A tablespoon of olive oil.
- A teaspoon of oregano.
- 2 tablespoons fresh mint leaves.
- A teaspoon of red vinegar.
How to prepare
- Mix in a deep sauce cucumber sauce with tomatoes and onions, then add olive oil, oregano, and red vinegar.
- Flatten the ingredients gently until they blend and mix thoroughly.
- Cook the slices of cheese with a little olive oil.
- Heat a skillet over the fire, and place the slices of cheese for 1 to 2 minutes on each side until you are well sautéed.
- The slices of cheese are spread over the salad and decorated with mint leaves.