Cheeses
Cheese is one of the important substances that enter the human nutrition, cheese is made of milk and the best types of milk used for the cheese industry is goat milk, cheese is made using rennet is a useful bacteria extracted from the intestines of animals, and there are many types of cheese such as Parmesan, In the manufacture, and cheddar made in Britain, and the day made in the Levant, and Quraish, which is famous for its manufacture in Egypt and the Levant, and vary the types and method of cheese production depending on different regions and countries. It is used in many uses because it contains an important group of elements such as lactose, albumin, minerals, proteins and fats. Cheese has high nutritional value as a source of protein and minerals such as calcium, iron and sulfur.
Methods of making cheese
Ingredients: Milk, vinegar, salt, and a grain of blessing.
How to prepare
- Put the milk in a pot on the fire until it begins to boil.
- After boiling the milk, add the vinegar to the milk.
- We stir milk until the thrombus forms and separates from the water.
- We continue to stir until all the proteins in the milk are deposited.
- Leave the milk until it settles and then half with a clean gauze.
- Leave the cheese until it is completely drained of water.
- We close the piece of gauze and put a small weight over it until we get rid of all the water and get the form of cheese required.
- Pomegranate can be added to the cheese to support its nutritional value.
Making cheese in the traditional way
- The milk is heated to 35 ° C.
- Add one or four servings per quarter of a tablet.
- Milk well to distribute the rennet on the milk in a homogeneous manner.
- Keep the milk in a moderate temperature until the thrombus is formed.
- Cut the clot with the knife, and place in the gauze until the liquid is completely separated.
- Before casting the thrombus, the gauze is placed in molds to take the cheese shape of the mold.
- The largest amount of sap is eliminated before the cheese pressing process.
- The clot is placed equally in all parts of the cloth, and the cloth is closed on the clot to be compressed.
- Place a clean piece of wood over the thrombus, then put the weights and leave for about two hours.
- Remove the cloth from the cheese, then cut to taste, and add the salt to get rid of the largest amount of water remaining in the cheese.
- Leave the cheese in salt for two days to get rid of the largest amount of straw, and help the amount of salt to prevent the damage of cheese.
- The saline is boiled in a brine less than 20% saline.
- Pack the cheese into clean utensils, add salt solution, and close tightly.