ChefLoubna Fawaz
Fresh White Cheese
Preparing all dishes and food, whether easy or difficult, is a decision the women of Sho Tabbakheen El Youm have taken, and they keep reinforcing that decision recipe after recipe... This homemade cheese method is a new recipe joining the dozens of wonderful recipes published on our site today.
Homemade white cheese:
Ingredients and method:
5 kilograms lukewarm milk
Bring the milk to a boil over the heat with half of a special cheese-making tablet, known by different names depending on the country or region (rennet or cheese tablet).
Dissolve the tablet in the milk, cover the milk, and leave it covered for about two hours... When the milk has set, place it on a large cloth with a texture similar to cheesecloth so all the water drains from the cheese. Then press the cheese in a wide tray and place a heavy object on top to compact it well and help it take the shape of the mold...
When the cheese is completely dry, add salt to taste and cut it into large squares. Keep it in the fridge and it can be eaten immediately.
Recipe for making cheese from the friend of the Sho Tabbakheen El Youm site
Samira Hamed
Ingredients
Start here, then move straight into the method.
- 5 kilograms fresh milk (lukewarm)
- Half a rennet tablet (for cheese-making)
- Large cotton cheesecloth (muslin) for straining
- A wide tray or mold for pressing
- A heavy weight (stone or filled containers) for pressing
- Salt to taste
Method
Follow the cooking sequence without leaving the page.
- Heat the milk in a large pot until it just begins to boil, stirring gently.
- Dissolve half the rennet tablet in a little warm water until completely dissolved.
- Add the dissolved rennet to the milk and stir gently, then cover the pot and leave it covered for about two hours until the milk coagulates and a cheese-like curd forms.
- Lay the cheesecloth over a sieve or wide bowl and pour the curds (coagulated cheese) onto it to drain the whey.
- Gather the cloth ends and tighten them to squeeze out as much whey as possible, then place the cloth with the curd into the mold or tray.
- Set a tray on top of the cloth, then place the heavy weight on it to press the cheese firmly, and leave it pressed for several hours until it takes the shape of the mold and firms up.
- Remove the cheese from the cloth and let it dry slightly, then sprinkle salt over the surface and spread it to your liking.
- Cut the cheese into large squares and store it in the refrigerator in an airtight container. It can be eaten immediately.
