White cheese
It is a pity that we can not get fresh cheese in the winter seasons; but this is no longer a problem because we are offering you a way to squeeze white cowards to keep them fresh for the longest period. It can be up to almost a year without bothering in a simple and simple way and everything you need is available at home, so you will be able to prepare dishes that contain white cheese easily and quickly and taste delicious too, and fresh white cheese will remain in your hands.
The way of cheese white cheese
Ingredients
- White cheese (full cream).
- salt.
- Bead pool.
- mahaleb.
- Satisfied.
- Water.
How to prepare
- Place the white cheese tablets in a bowl filled with salt, cover them with salt well and completely on all sides. Disc and ensure that they are covered with salt. Take the cheese tablets into a plastic container and arrange them and leave them in the container for up to four days and do not remove the salt.
- After the four days, put the amount of salt in a pot of fire and water filled with water; then throw an egg in the water if you float to the top, the amount of salt is enough either as it sank you increase the amount of salt, and then bring a piece of gauze and put the mulch and quantity Almstak inside and Ghalvha and then dumped in the pot Salted water.
- Wait until the salted water is boiling well and then add the cheese tablets in batches according to the capacity of the pot. Wait for four minutes for each batch, which is equivalent to about five gluats, then press on the cheese balls with your hand as it is soft, meaning it matured and it is time to get it out of the water. If it is harsh, it means that you have to return it and still need to boil.
- It is very important to cool the water and the white cheese before keeping it for at least seven hours, then put the grain on the cheese while cooling and press on it with your palm until you can prove it. Cheese is not falling.
- After the cooling period, put the cheese tablets in the saucer and add the salted water to cover it until you cover it and leave the piece of gauze containing the pan and the jar in the jar, and close the jar tightly.
- If you need to use cheese, take it with cold water from the evening to the morning and change the water twice during the full soaking period, and you will notice that it returned as if fresh and without salts.