How to Make Akkawi Cheese: A Step-by-Step Guide
Akkawi cheese, a popular Middle Eastern cheese, is characterized by its smooth texture, mild flavor, and excellent melting properties. It’s a key ingredient in many savory dishes like manakish, pastries, and cheese-stuffed breads. With a rich history spanning across the Levantine region, Akkawi has become a staple in kitchens, thanks to its versatility and ease of preparation. In this article, we’ll explore how to make Akkawi cheese at home, highlighting the process, ingredients, and essential tips to get the perfect result.
Introduction to Akkawi Cheese
Akkawi cheese is originally from the Levant region, particularly from Syria, Lebanon, Palestine, and Jordan. It is often compared to other white cheeses like mozzarella but differs in taste, texture, and saltiness. The cheese is soft, creamy, and slightly elastic, which makes it ideal for use in a variety of dishes, from savory baked goods to fresh salads. It’s also widely enjoyed in the Middle East as a breakfast staple, often served with olives, cucumbers, and tomatoes.
The cheese-making process is relatively simple, but it does require attention to detail to ensure that the cheese reaches the desired consistency and flavor. It is a fresh cheese that doesn’t undergo aging, making it a quicker option for cheese lovers.
Ingredients for Making Akkawi Cheese
To make Akkawi cheese at home, you will need the following ingredients:
- Fresh Cow’s Milk: The primary ingredient in Akkawi cheese. Fresh, high-quality milk will give your cheese a smooth texture and rich flavor.
- Citric Acid or Lemon Juice: Used to acidify the milk and help with curdling.
- Rennet: This enzyme is essential in coagulating the milk and separating the curds from the whey.
- Salt: Salt is crucial for flavoring the cheese. In the case of Akkawi cheese, it is added in varying amounts depending on whether you want a salty or mild flavor.
- Water: Used for diluting the salt when brining the cheese.
Optional:
- Calcium Chloride: If you’re using pasteurized milk, calcium chloride can help improve curd formation.
Step-by-Step Process of Making Akkawi Cheese
1. Preparing the Milk
The first step in making Akkawi cheese is heating the milk. Pour the fresh milk into a large pot and gently heat it over medium-low heat. Stir occasionally to prevent the milk from scorching. The temperature should reach about 85°F to 90°F (30°C to 32°C). It is important not to overheat the milk, as it can prevent the curds from forming properly.
2. Adding Citric Acid or Lemon Juice
Once the milk has reached the right temperature, dissolve a small amount of citric acid or freshly squeezed lemon juice in a little bit of water (about 1/4 teaspoon of citric acid or 1 tablespoon of lemon juice for every gallon of milk). Slowly add this solution to the milk while gently stirring. This will acidify the milk, making it easier for the rennet to work.
3. Adding the Rennet
Rennet is the enzyme that causes the milk to coagulate and form curds. Dissolve the rennet in a small amount of cold, non-chlorinated water (about 1/4 teaspoon of rennet for every gallon of milk) and pour it into the warm milk. Stir gently to ensure it’s evenly distributed.
Cover the pot and allow the milk to sit undisturbed for about 45 minutes to an hour, or until it has fully coagulated. During this time, the milk will separate into curds (solid) and whey (liquid). If the milk does not fully set, it may need a little more time, or you might need to adjust the rennet or temperature.
4. Cutting the Curds
Once the milk has set and you have a firm curd, it’s time to cut it. Using a sharp knife or a curd cutter, slice the curds into small cubes, about 1/2-inch in size. Cutting the curds helps release the whey, allowing the curds to firm up and become cheese.
5. Heating the Curds
After cutting the curds, gently heat the curds and whey together. Slowly raise the temperature to about 100°F (38°C) over the course of 20 to 30 minutes. Stir gently every few minutes to ensure even heating. This heating process helps expel more whey and makes the curds firmer.
6. Draining the Whey
Once the curds have reached the desired consistency, it’s time to drain off the whey. Place a colander over a large bowl or pot, then line it with a cheesecloth or fine muslin cloth. Carefully ladle the curds into the colander, allowing the whey to drain out. You can reserve the whey for other uses, like making bread or soup.
Once most of the whey has drained, tie the corners of the cloth together to form a bag and hang the bag of curds in a cool place to allow the remaining whey to drip out for several hours. The more whey you remove, the firmer the cheese will become.
7. Kneading the Curds
After the curds have drained and cooled, remove them from the cloth. The next step is to knead the curds by hand or with a spoon, working in any excess moisture. This will give the cheese its smooth and elastic texture. If the curds feel too dry, you can add a little warm water to make them more pliable.
8. Shaping the Cheese
Once you’ve kneaded the curds, you can shape them into a round or oval ball, depending on your preference. You can also mold the cheese into smaller portions to be used for individual servings.
9. Brining the Cheese
After shaping the cheese, it’s time to brine it. Prepare a brine solution by dissolving 1 tablespoon of salt for every cup of water. Place the cheese in the brine, ensuring it is fully submerged. Let it sit in the brine for about 24 hours. The brine helps preserve the cheese and enhances its flavor. The longer the cheese stays in the brine, the saltier it will become.
10. Storing the Cheese
Once your Akkawi cheese has reached the desired saltiness, remove it from the brine and store it in an airtight container in the refrigerator. The cheese can be eaten fresh or kept for up to two weeks, depending on how salty it is. To enjoy it, simply cut a portion, and it’s ready to use in your favorite recipes.
Tips for Perfect Akkawi Cheese
- Quality Milk: The quality of your milk will greatly affect the texture and taste of your cheese. Fresh, high-quality cow’s milk from a trusted source will give you the best results.
- Salt Control: Akkawi cheese is traditionally a salty cheese, but you can adjust the amount of salt in the brine to suit your taste. If you prefer a milder cheese, reduce the brining time.
- Acidity Level: Be careful not to over-acidify the milk. Too much citric acid or lemon juice will cause the curds to be too firm or dry.
- Avoid Chlorinated Water: Chlorine can interfere with the curdling process, so it’s best to use non-chlorinated water, especially for dissolving the rennet.
Uses of Akkawi Cheese
Akkawi cheese is extremely versatile. Here are a few common ways to enjoy it:
- Manakish: Akkawi cheese is often used in the traditional Middle Eastern flatbread known as manakish. It is topped with olive oil and herbs, then baked until golden and crispy.
- Pastries: The mild flavor of Akkawi cheese makes it perfect for pastries like cheese-filled pies, and it is often used in savory Lebanese or Syrian baked goods.
- Stuffed Breads: Akkawi cheese works wonderfully as a stuffing for pita bread, paired with za’atar or other seasonings.
- Cheese Salads: Akkawi cheese can be crumbled into a fresh salad with cucumbers, tomatoes, olives, and olive oil, offering a delightful, mild contrast to the other ingredients.
Conclusion
Making Akkawi cheese at home is a rewarding process that yields a fresh, delicious cheese with a mild flavor and perfect melting properties. With just a few ingredients and some patience, you can recreate this traditional Middle Eastern cheese in your own kitchen. Whether you use it in savory baked goods, salads, or enjoy it fresh with bread, Akkawi cheese adds a unique touch to many dishes, making it a delightful addition to your cooking repertoire.