Circassian Cheese جبنة شركسية
recipe by Umm Ramy
Ingredients
2 gallons whole milk
1 cup water
2 teaspoon citric acid (see note)
1 tablespoon salt, or to taste
Pour milk into an 8-to-10 quart stainless steel pot. Bring milk to a boil on medium-high heat. As soon as milk starts to boil, reduce heat to low. Stir citric acid into water until dissolved. Pour the citric acid and water mixture around inside the edges of the pot, causing the milk to separate. Give it a few minutes to do it's thing.
With a sieve, scoop milk solids out and into a strainer lined with a cheesecloth. Sprinkle cheese with salt throughout this process. Cover with cheesecloth and press down with a weighted plate. Refrigerate for several hours or overnight.
Remove cheese from mold and enjoy!
NOTE:
- For a sweeter cheese, use less salt. Garnish with black caraway and sesame seeds, if desired.
- Citric acid and water mixture can be substituted with one cup lemon juice or one cup white vinegar.
Ingredients
2 gallons whole milk
1 cup water
2 teaspoon citric acid (see note)
1 tablespoon salt, or to taste
Pour milk into an 8-to-10 quart stainless steel pot. Bring milk to a boil on medium-high heat. As soon as milk starts to boil, reduce heat to low. Stir citric acid into water until dissolved. Pour the citric acid and water mixture around inside the edges of the pot, causing the milk to separate. Give it a few minutes to do it's thing.
With a sieve, scoop milk solids out and into a strainer lined with a cheesecloth. Sprinkle cheese with salt throughout this process. Cover with cheesecloth and press down with a weighted plate. Refrigerate for several hours or overnight.
Remove cheese from mold and enjoy!
NOTE:
- For a sweeter cheese, use less salt. Garnish with black caraway and sesame seeds, if desired.
- Citric acid and water mixture can be substituted with one cup lemon juice or one cup white vinegar.
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