The cream cheese is made from sheep milk, characterized by its hardness and cream, yellow color tends to originate in Italy. The cheese is subjected to several stages and successive drying steps to reach us in the desired way. The cheese is used in various pancakes and served as meals Light on breakfast served with crepes in thin slices and served with French bread with sliced tomatoes and pickles. The method of making the Kashkawan cheese requires many steps and is difficult to prepare at home.
Steps of making cheese of Kashkwan
- Sheep milk is poured into special large basins to create cheese, and it is heated and boiled with a temperature measuring up to 35 ° C.
- Add the rennet, which works to coagulate the cheese and stir milk and stay for two hours to separate the whey and begin the stage of adoption.
- The cheese is cut in the serum into cubes and left for a period of time of the hour and then stirred until the serum is disinfected and the serum water is filtered by the drain for the basins where the cheese is made.
- Cheese is taken and stirred by a special racket for 20 minutes.
- The cheese is placed on wooden boards covered with sterile white gauze.
- Each part of the cheese is made in the shape of a ball of the required size, placed in a gauze, covered with gauze, and the ends of the sides are connected to the gauze and then placed on the wood for five hours.
- A wooden platter is placed over the cheese balls, which is heavy, so that the cheese is pressed to the rest of the serum.
- Cheese is taken and sliced into pieces and then described again on a wooden plank for a full day until the acidity required for the cheese is formed.
- After the desired acidity is taken, the cheese is taken into slices and placed in a brine solution in a strainer with holes. The saline solution is placed in special measurements and at a temperature of 70 ° C, it is kept until it becomes a soft rubber paste.
- The cheese is filtered from the brine solution and kneaded well on a wooden board until it becomes a soft rubber paste.
- The cheese is placed in metal containers exposed to light heat and the cheese is stirred every six hours five or six times until it becomes yellowish, smooth and fully mature.
- Sea salt is placed on the cheese before each flipping to get rid of the largest amount of serum.
- Leave the cheese for two full days in these metal bowls.
- The output of the cheese molds described on the surface of the wood and is salted with stirring molds for the month of days.
- The kashkawan cheese is placed in special rooms and its humidity is measured according to certain grades and measurements and is kept for a period of five months to be ready for handling.