How to Make Meshalla Cheese: A Step-by-Step Guide
Meshalla cheese, known for its distinct texture and delightful taste, is a popular Middle Eastern cheese variety. It is often enjoyed in a variety of dishes, from sandwiches to salads, and can even be used as a topping for savory pastries. The cheese’s unique quality lies in its texture, which is soft yet firm and easily shredded, making it an excellent choice for those who enjoy cheeses with both elasticity and a smooth, creamy flavor. Making Meshalla cheese at home is a rewarding process, allowing you to control the ingredients and ensure that it’s fresh and free from preservatives. In this article, we’ll explore the process of making Meshalla cheese, from gathering ingredients to the final product.
Ingredients Needed to Make Meshalla Cheese:
Before diving into the cheese-making process, it is essential to gather the necessary ingredients. Meshalla cheese requires only a few ingredients, many of which you may already have in your kitchen. These include:
- Fresh Milk: Whole milk is best for making cheese as it provides the richness and fat needed for the desired creamy texture. Opt for unpasteurized milk if you can find it, as it yields a superior result.
- Citric Acid or Lemon Juice: These acidic ingredients help to coagulate the milk, turning it into curds. If you don’t have citric acid, lemon juice or vinegar can serve as alternatives.
- Rennet: A natural enzyme used in cheese-making, rennet helps to separate the curds from the whey. You can find it in liquid or tablet form.
- Salt: Salt is necessary not only for flavor but also to help preserve the cheese.
- Water: For washing the curds and controlling the consistency of the cheese.
Equipment Required:
To make Meshalla cheese at home, you will need the following equipment:
- Large Pot: For heating the milk.
- Thermometer: To ensure the milk reaches the correct temperature.
- Cheesecloth or Fine Mesh Strainer: For draining the curds from the whey.
- Cheese Mold: Optional, but it helps to shape the cheese.
- Large Spoon or Ladle: For stirring the milk and curds.
The Process of Making Meshalla Cheese:
Step 1: Prepare the Milk
The first step in making Meshalla cheese is to prepare the milk. Pour the whole milk into a large pot and heat it over medium heat. Use a thermometer to monitor the temperature, aiming for a range of about 85°F to 90°F (29°C to 32°C). Stir the milk occasionally to ensure it heats evenly and does not burn at the bottom.
Step 2: Add Citric Acid or Lemon Juice
Once the milk has reached the desired temperature, it’s time to add the acid to help the milk coagulate. If using citric acid, dissolve it in a small amount of water and then stir it into the warm milk. If you’re using lemon juice, simply squeeze it into the milk and stir. You should notice the milk beginning to curdle and form curds. Allow the milk to rest for 5–10 minutes, giving the curds time to fully form.
Step 3: Add Rennet
After the milk has begun to curdle, add the rennet to the mixture. If you are using liquid rennet, dissolve it in a small amount of water, then add it to the milk. Stir gently to distribute the rennet evenly through the milk. Rennet helps the curds solidify, separating them from the whey. Allow the milk to sit undisturbed for 30–60 minutes to let the curds fully form and the whey separate. During this time, you should observe the curds firming up and pulling away from the liquid.
Step 4: Cut the Curds
Once the curds have formed and solidified, it’s time to cut them. Using a long knife or curd cutter, cut the curds into small, even pieces, usually about ½-inch (1.5 cm) cubes. The smaller the curds, the firmer the resulting cheese will be. After cutting the curds, allow them to rest for 5–10 minutes to ensure they firm up further.
Step 5: Heat the Curds
Next, you need to gently heat the curds. This is a crucial step, as it helps to expel more whey and results in firmer cheese. Slowly increase the temperature of the curds by heating them to around 105°F (40°C). Stir gently to avoid breaking the curds. This heating process should take about 30 minutes. The curds should begin to shrink as the whey continues to separate.
Step 6: Drain the Whey
After heating the curds, it’s time to separate the whey from the curds. Line a large colander with cheesecloth or use a fine mesh strainer to drain the whey. Pour the curds into the strainer, allowing the whey to drain completely. You can reserve the whey for other uses, such as in soups or smoothies, or discard it.
Step 7: Wash the Curds
For Meshalla cheese, it’s common to wash the curds with cold water to remove any residual whey and cool them down. This process helps control the texture and gives the cheese a smoother consistency. Gently pour cold water over the curds, stirring to ensure they are thoroughly washed. Drain the curds again and set them aside.
Step 8: Salt the Cheese
Once the curds are drained and washed, transfer them to a large bowl. Sprinkle the curds with salt to taste. The salt not only adds flavor but also helps preserve the cheese. Mix the salt into the curds evenly, ensuring every piece is coated.
Step 9: Shape the Cheese
At this stage, you can either mold the cheese by hand or place it into a cheese mold for shaping. If you’re shaping the cheese by hand, simply press the curds into a compact, round shape, and then wrap it in cheesecloth. If you’re using a mold, press the curds into the mold and allow them to set for a few hours. The cheese should be firm but still slightly pliable.
Step 10: Age the Cheese (Optional)
Meshalla cheese is typically eaten fresh, but it can also be aged for a more complex flavor. To age the cheese, place it in a cool, dry place, turning it occasionally to ensure it develops evenly. Aging the cheese for a few days will result in a firmer texture and a more pronounced flavor. However, fresh Meshalla cheese is equally delicious and can be enjoyed immediately after the shaping process.
Storing Meshalla Cheese
Once the cheese has reached the desired texture, you can store it in an airtight container in the refrigerator. Meshalla cheese is best consumed within a week to ensure its freshness. If you have aged the cheese, it may last longer, but it will continue to firm up and develop a stronger flavor over time.
Serving Meshalla Cheese
Meshalla cheese is a versatile ingredient that can be used in many dishes. Its texture allows it to be shredded or sliced, making it perfect for a variety of culinary applications. Here are a few ideas for serving Meshalla cheese:
- In Sandwiches: Add slices of Meshalla cheese to sandwiches for a creamy, slightly tangy flavor.
- In Salads: Crumble the cheese into a salad for a delightful contrast in texture.
- As a Topping: Grate the cheese over pasta, pizza, or baked goods for added richness and flavor.
- With Fruits and Nuts: Pair it with fresh fruits like watermelon or figs, and sprinkle with roasted nuts for a light, refreshing appetizer.
Conclusion
Making Meshalla cheese at home is a rewarding process that allows you to experience the richness of traditional Middle Eastern cheese. With just a few simple ingredients and some patience, you can create a creamy, flavorful cheese that can elevate many dishes. Whether enjoyed fresh or aged, Meshalla cheese is a delightful addition to your kitchen repertoire.