Milk and cheese

Homemade Syrian Cheese Recipe

Syrian cheese, known for its unique flavor and texture, is a staple in Middle Eastern cuisine. It is often enjoyed as part of traditional breakfasts or used in a variety of savory dishes. The process of making Syrian cheese involves several steps and requires a few key ingredients. Below is a detailed guide on how to prepare this cheese at home.

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Ingredients

  1. Milk: Use fresh, high-quality whole milk. Traditional Syrian cheese is made from cow’s milk, but variations can include goat or sheep milk. The amount required typically ranges from 1 to 2 liters, depending on the desired yield.

  2. Rennet: This is an enzyme used to coagulate the milk. It can be found in liquid or tablet form. For this recipe, use about 1/4 teaspoon of liquid rennet or one tablet.

  3. Salt: Non-iodized salt is preferred for cheese-making. You will need around 1 to 2 teaspoons.

  4. Citric Acid: This ingredient helps to acidify the milk, making it easier for the rennet to form curds. Use about 1/2 teaspoon of citric acid.

  5. Water: For dissolving the citric acid and rennet.

Equipment

  1. Large Pot: To heat the milk.
  2. Thermometer: To monitor the milk temperature.
  3. Cheesecloth or Muslin Cloth: For draining the curds.
  4. Colander: To hold the cheesecloth and drain the curds.
  5. Knife: To cut the curds.
  6. Ladle: For scooping curds.
  7. Large Bowl: To catch the whey during draining.

Method

1. Preparing the Milk

  1. Heat the Milk: Pour the milk into a large pot and place it over medium heat. Heat the milk to about 85°C (185°F). Stir gently to prevent it from scorching. This step is crucial as heating the milk prepares it for coagulation.

  2. Dissolve Citric Acid: While the milk is heating, dissolve the citric acid in a small amount of water. Add this mixture to the milk once it reaches the desired temperature. Stir gently to ensure even distribution.

  3. Add Rennet: Dilute the rennet in a small amount of water. Add the rennet to the milk, stirring gently for about 30 seconds. Allow the milk to sit undisturbed for 30 to 60 minutes. During this time, the milk will coagulate, forming curds and whey.

2. Cutting the Curds

  1. Check for Coagulation: After the resting period, check if the milk has set properly. It should resemble a gel-like consistency. If it has, cut the curds into small cubes using a knife. This helps in releasing the whey from the curds.

  2. Cook the Curds: Gently heat the curds to about 90°C (194°F) while stirring occasionally. This process helps in firming up the curds and expelling more whey. Cook for about 10 to 15 minutes.

3. Draining the Curds

  1. Prepare for Draining: Line a colander with cheesecloth or muslin cloth. Pour the curds and whey into the colander. Allow the whey to drain naturally. You can speed up the process by gently stirring the curds or by folding the cheesecloth over the curds.

  2. Rinse the Curds: After the whey has drained, rinse the curds under cold water. This helps to cool them down and remove any residual whey. You can sprinkle some salt over the curds at this stage for flavor.

4. Molding and Salting

  1. Mold the Cheese: Transfer the curds into a mold or press them into a cheese form. Press down gently to help the curds compact together. If you don’t have a mold, you can simply shape the curds into a block or round shape by hand.

  2. Salting: Sprinkle salt over the surface of the cheese and rub it in. This step enhances the flavor and helps in preserving the cheese.

5. Aging the Cheese

  1. Let it Age: Allow the cheese to age for a few hours to a couple of days, depending on your preference. Syrian cheese is typically enjoyed fresh, but a short aging period can enhance its flavor and texture.

  2. Storage: Store the cheese in an airtight container in the refrigerator. It can be kept for up to two weeks. Ensure it is well-wrapped to prevent it from drying out.

Variations and Tips

  • Flavoring: You can add herbs or spices to the curds before molding for additional flavor. Common additions include mint, black pepper, or za’atar.

  • Texture: The texture of Syrian cheese can be adjusted by altering the cooking time and the amount of rennet used. For a firmer cheese, cook the curds longer and press them more firmly.

  • Usage: Syrian cheese can be used in a variety of dishes. It pairs well with olives, tomatoes, and fresh bread, and can be used in savory pastries, salads, or as a topping for various dishes.

Making Syrian cheese at home allows for customization and a fresh product that embodies the flavors of traditional Middle Eastern cuisine. While the process involves several steps, the result is a delicious cheese that can be enjoyed in a variety of ways.

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