How to make Syrian cheese

the cheese

The cheese contains all kinds of yellow and white cheese (salty and sweet) on many useful nutrients such as calcium, zinc, phosphorus, vitamin B12, and proteins. They are mainly extracted from milk, Which are added to increase their usefulness and give them a distinctive taste.

Cheese also contains important nutrients that are not common in food, such as fatty acids called Omega-3, and the amount of these nutrients in them when fermented and left to mature as long as possible. Nutritionists usually recommend eating low-fat milk cheeses, which contain 2% fat, and even fat-free, to contain this type of food on large amounts of fat, especially saturated, and thus may increase the daily ration of humans from Such materials are above the limit.

Syrian cheese is a fresh white cheese with milky taste and solid texture. It is one of the most famous and famous cheeses. It is used in the manufacture of different dishes such as: breakfasts, pasta, bilaf, or the manufacture of different sweets such as kanafa. In some places it is common to prepare this kind of homemade cheese in different traditional ways for storage and subsequent consumption throughout the year.

Benefits of cheese

There are many health benefits that come from eating cheese. Especially when producing this type of whole fat milk and milk produced from cows that feed on the grass permanently, the amount of nutrients available in it become very large and varied. Many people believe that the basic nutritional benefits of cheese and other dairy products are limited to protein and calcium, but this food actually provides significant amounts of four vitamins (A, D, E, K). In addition, Important minerals, such as selenium, zinc, as well as antioxidants, including beta-cartons, vitamin B1, B2, B3, B5, B6, B12) and omega-3.

While the milk is generally sweet, the cheese is not usually sweet, because every 100 grams of cheese contains Usually less than half a gram of sugar, which is about 10 times less than milk content (many sugars are broken down by bacteria that affect the cheese making process). In addition, cheese contains a lot of protein and vitamin D , K) means that there are many substances known to have their properties D to regulate the level of sugar, as they are useful in the prevention of bone and vascular diseases, and some studies suggest it may help protect against cancer, although this is questionable.

There are several types of Syrian cheese, including the so-called cheese cheese or Armenian cheese, which is similar in style to the mozzarella cheese, but the difference in its condition is the addition of spices known as millet. Commonly eaten fresh or used in homemade toaster sandwiches.

Ingredients

Ingredients of Syrian cheese are as follows:

Three and a half liters of fresh milk or pasteurized milk, preferably using unpasteurized milk in their manufacture, but in such a case, attention must be paid to keeping the working area, including tables, cooking utensils, and the kitchen exceptionally clean to avoid spoilage of cheese For any reason.
One tablespoon of table salt.
One tablespoon of lemon salt melted in a quarter cup of water.
Half capsule – tablet – of the rennet, a fermentation tool, dissolved in a quarter cup of water.
One quarter teaspoon of lipase – fermentation enzyme – is dissolved in a quarter cup of water and can be replaced by twice the quantity of the previous ingredient.
A spoon and a half of the seeds of the grain of blessing.
Two tablespoons of milk.

How to prepare

The method of preparation is as follows:

Pour the milk in a deep bowl for boiling, leave on medium heat to boil with continuous stirring so as not to burn, and then leave until it reaches a temperature of 31 ° C.
Add the lemon salt and stir well while boiling the milk.
After finishing the fire, add the rennet and the lipase to the milk, and then cover the cooking pot and placed in a safe, warm and dry place, preferably put towels over the container to keep it from moisture and choose a heated place if the weather is cold, and left on this case for an hour.
After this period it is assumed that the milk has been transformed into solid blocks resembling an unprepared cow. This solid mass is surrounded by fluid floating over it and on the edge of the vessel. This fluid is called whey.
To help separate the whey from the cheese, cut the hard cheese into small cubes with a kitchen knife. The chop is cut until each cube is a few centimeters wide, with attention to the need to cut the cheese in the three directions (horizontally, vertically and vertically).
When finished, cover the bowl well again, and leave for about fifteen minutes to separate the serum more from the cheese.
After about a quarter of an hour, the pot is returned to the fire, where the cheese is heated to a temperature of 42 ° C and stirred very gently. This heat should be kept – almost – for thirty-five minutes.
In the meantime, the oven is heated to 150 ° C. After the 35 minutes, the cooking pot is transferred to the oven, covered with a towel and left indoors for another 35 minutes.
At the end of this period it is assumed that the cheese has gained its final strength. Can test its strength and taste to make sure it.
Leave the cheese for 15 minutes until dry, and then be salted and stored in the fridge for a while.
To add the distinctive taste of the Syrian cheese, add the milk and the granola to the cheese, and increase their quantity according to taste.
For the Syrian cheese industry, this cheese can be submerged in hot water and then pulled into the form of filaments or shaped like balls.