The Process of Making Akkawi Cheese from Milk
Akkawi cheese, a popular Middle Eastern delicacy, has a rich, smooth texture and a mild flavor. Originally from the Levantine region, Akkawi cheese is widely enjoyed across the Arab world, particularly in Lebanon, Palestine, Syria, and Jordan. This semi-soft cheese is versatile and can be used in savory dishes, pastries, or enjoyed on its own. The making of Akkawi cheese from milk is a precise, methodical process, requiring attention to detail in each step. Here, we will explore the steps and techniques involved in creating Akkawi cheese from fresh milk.
The History and Significance of Akkawi Cheese
Akkawi cheese is named after the city of Akka (Acre) in modern-day Israel. This cheese is known for its slightly salty taste, which can vary depending on the region and production method. Historically, Akkawi cheese was produced by shepherds using the milk of their herds, and it became a staple in many Levantine households. It is commonly used in traditional dishes such as “Knafeh,” a dessert that incorporates cheese, and “Sambousek,” a type of pastry filled with cheese. Akkawi has become synonymous with quality, fresh cheese due to its creamy texture and versatility in both savory and sweet dishes.
Ingredients Needed for Making Akkawi Cheese
To make Akkawi cheese, the main ingredient is fresh cow’s milk. Goat’s or sheep’s milk may also be used in some variations, but cow’s milk is most common. The other key ingredients include:
- Milk: Fresh, high-quality cow’s milk is crucial for obtaining the desired taste and texture.
- Rennet: An enzyme used to curdle the milk and separate the curds from the whey.
- Salt: The amount of salt added affects the flavor of the cheese and helps in preserving it.
- Citric Acid or Vinegar: Occasionally used to help in coagulation, although rennet alone is typically sufficient.
Optional ingredients may include herbs and spices for flavoring, or additional cultures if a specific fermentation profile is desired.
Step-by-Step Process of Making Akkawi Cheese
1. Preparing the Milk
The process begins by heating the milk. Fresh cow’s milk should be poured into a large pot and heated to a temperature of around 35-37°C (95-98°F). It is important not to overheat the milk, as this can affect the texture of the cheese. Stir the milk gently while heating to ensure it heats evenly and does not scald.
2. Adding the Rennet
Once the milk reaches the desired temperature, rennet is added to begin the coagulation process. Rennet can be found in both liquid and tablet forms, but the liquid form is typically more convenient. To add the rennet, dissolve it in a small amount of cool, non-chlorinated water (about 1/4 cup). Slowly pour the diluted rennet into the warm milk while stirring gently. After adding the rennet, cover the pot and allow the milk to rest for 30-60 minutes, during which time the curds will form. The milk should coagulate into a custard-like consistency, separating the curds from the whey.
3. Cutting the Curd
After the curds have formed, the next step is to cut them into small cubes. This can be done using a knife or a curd cutter. Cutting the curds helps to release the whey, which is the liquid portion of the milk. The smaller the curd cubes, the firmer the resulting cheese will be. Allow the curds to rest for about 10 minutes after cutting.
4. Heating and Stirring the Curd
Once the curds have been cut, they should be gently stirred and slowly heated. The curds need to reach a temperature of about 40-42°C (104-108°F). This heating process helps the curds expel more whey and become firmer. During this stage, you should stir occasionally to prevent the curds from clumping together or sticking to the bottom of the pot.
5. Draining the Whey
Once the curds are firm enough, the next step is to separate them from the whey. This is typically done by pouring the curds and whey into a fine mesh strainer or cheesecloth. Allow the whey to drain away for 15-30 minutes. The curds will remain in the strainer, and this is where they will begin to form into cheese. It is important to retain the whey, as it can be used in other recipes or for making ricotta.
6. Molding the Cheese
At this stage, the curds can be placed into molds to shape the cheese. Akkawi cheese typically comes in small rounds or blocks. The curds are gently pressed into the molds, ensuring that there are no air pockets. Once in the molds, the curds should be pressed down gently to help them compact into a smooth, solid block.
7. Salting the Cheese
Once the cheese has been molded, it is time to add salt. Salt helps to enhance the flavor of the cheese and acts as a preservative. The cheese should be salted generously on all sides. This can be done by sprinkling salt directly onto the cheese or by immersing the cheese in a brine solution. The brine is typically made by dissolving salt in water in a ratio of 1:10 (1 part salt to 10 parts water). Depending on the desired level of saltiness, the cheese can be left in the brine for anywhere from a few hours to a few days.
8. Aging the Cheese
Akkawi cheese can be eaten fresh, or it can be aged for a period of time to develop a stronger flavor. Fresh Akkawi has a mild, delicate flavor, while aged Akkawi tends to be saltier and firmer in texture. To age Akkawi, place it in a cool, dry place, turning it occasionally. The aging period can last anywhere from a few days to several weeks, depending on the desired outcome.
9. Storing Akkawi Cheese
Once the cheese is ready to be stored, it should be kept in a cool place, ideally in the refrigerator. To maintain the cheese’s freshness, it is often stored in a brine solution. This helps preserve the cheese while also maintaining its moisture. Akkawi cheese is best consumed within a few weeks of production, although it can be stored for longer periods if kept in the brine.
Variations and Uses of Akkawi Cheese
Akkawi cheese is a versatile cheese that can be enjoyed in a variety of ways. Here are some common uses:
- In Sweet Dishes: Akkawi cheese is often used in desserts, such as “Knafeh,” a popular pastry made with phyllo dough, syrup, and melted Akkawi cheese.
- In Savory Dishes: Akkawi is also used in savory pastries, such as “Sambousek,” a deep-fried pastry filled with cheese. It is also commonly added to salads or served as a side dish with olives and fresh vegetables.
- As a Snack: Akkawi can be sliced and served on its own with a drizzle of olive oil and a sprinkle of herbs, making for a simple and delicious snack.
Nutritional Benefits of Akkawi Cheese
Akkawi cheese, like most cheeses, is a good source of protein and calcium. It also contains essential vitamins and minerals, including vitamin A, vitamin D, and phosphorus. However, due to its salt content, it should be consumed in moderation, especially by those who need to limit their sodium intake.
Conclusion
The process of making Akkawi cheese from milk is both an art and a science. It requires patience and precision at every step, from heating the milk to molding the cheese. Whether enjoyed fresh or aged, Akkawi cheese remains a beloved ingredient in many Middle Eastern dishes. Its mild flavor and creamy texture make it a versatile cheese that can be used in both savory and sweet applications. With its rich cultural history and its continued popularity, Akkawi cheese is a perfect example of how traditional food practices have withstood the test of time, evolving yet remaining true to their roots.