How to Make Rumi Cheese

Making Rumi Cheese: A Comprehensive Guide

Rumi cheese, often known as “Roman cheese” or “Rumi” cheese, is a distinctive variety of cheese that finds its origins in Middle Eastern and Mediterranean cuisines. The name “Rumi” is derived from the word “Roman,” reflecting its historical roots and the influence of Roman culinary traditions. Rumi cheese is a semi-hard, salty cheese with a tangy flavor, commonly used in salads, sandwiches, and various dishes across the region. Below is a detailed guide on how to make this unique cheese at home.

Ingredients

1. Milk: The base of Rumi cheese is high-quality milk. Whole cow’s milk is typically used, but you can also use goat’s milk for a slightly different flavor profile. You’ll need about 4 liters (1 gallon) of milk to make approximately 500 grams (1 pound) of cheese.

2. Rennet: This enzyme is essential for coagulating the milk and turning it into curds. Rennet is available in both animal and vegetable forms, with the latter being suitable for vegetarians. You will need approximately 1/4 teaspoon of rennet for the given amount of milk.

3. Citric Acid: This acid helps in coagulating the milk along with rennet. You’ll need about 1/2 teaspoon of citric acid.

4. Salt: Salt enhances the flavor and helps with the preservation of the cheese. You’ll need around 2 tablespoons of salt for seasoning the cheese.

5. Optional Ingredients: Depending on personal preference, you can add herbs or spices to the cheese for additional flavor.

Equipment

1. Large Pot: A stainless steel or non-reactive pot is ideal for heating the milk.

2. Cheese Thermometer: Accurate temperature measurement is crucial for making cheese.

3. Cheesecloth: Used for draining the curds and whey.

4. Colander: For draining the whey from the curds.

5. Cheese Mold: A mold is used to shape the cheese. You can use a specially designed cheese mold or improvise with a small container with holes for drainage.

6. Ladle: For stirring and transferring the curds.

7. Knife: To cut the curds.

8. Slotted Spoon: For removing the curds from the whey.

Method

1. Prepare the Milk: Pour the milk into the large pot and gently heat it to 32°C (90°F) over low to medium heat. Stir the milk occasionally to ensure even heating.

2. Add Citric Acid: Dissolve the citric acid in a small amount of water and add it to the milk. Stir well to combine. The citric acid helps in acidifying the milk, which is a crucial step in the cheese-making process.

3. Add Rennet: Dilute the rennet in a small amount of cool, non-chlorinated water and add it to the milk. Stir gently but thoroughly to distribute the rennet evenly throughout the milk.

4. Let the Milk Set: Cover the pot and allow the milk to sit undisturbed for about 45 minutes to 1 hour. During this time, the milk will coagulate and form a gel-like curd.

5. Cut the Curds: Once the curd has formed, use a long knife to cut it into small cubes. This process helps to release the whey from the curds. Let the curds rest for 5 minutes to allow them to firm up.

6. Cook the Curds: Gradually heat the curds to 38°C (100°F) while stirring gently. Maintain this temperature for about 30 minutes, stirring occasionally. This step helps to expel more whey and firm up the curds.

7. Drain the Whey: Once the curds have reached the desired firmness, pour them into a colander lined with cheesecloth. Let the whey drain away for about 30 minutes.

8. Press the Curds: Gather the cheesecloth around the curds and form a pouch. Press the curds gently to remove excess whey. You can use a weight or a heavy object to help with the pressing process. The longer you press, the firmer the cheese will become.

9. Season the Cheese: Once the curds have been sufficiently drained and pressed, transfer them to a bowl and mix in the salt. You can also add any optional herbs or spices at this stage.

10. Mold the Cheese: Place the seasoned curds into the cheese mold and press them down firmly to pack the curds tightly. Let the cheese sit in the mold for at least 24 hours to allow it to set and develop its flavor.

11. Aging: After molding, remove the cheese from the mold and place it on a cheese mat or a wooden board. Allow the cheese to age in a cool, dry place for at least a week. During this time, the cheese will develop its characteristic flavor and texture.

12. Storage: Once aged to your liking, store the Rumi cheese in the refrigerator. Wrap it in parchment paper or cheese paper to maintain its freshness and prevent it from drying out.

Usage

Rumi cheese is versatile and can be used in a variety of dishes. It is commonly enjoyed as a table cheese, sliced in sandwiches or served with crackers. It can also be crumbled into salads, used as a topping for baked dishes, or added to savory pastries. Its robust flavor makes it a great addition to Mediterranean and Middle Eastern recipes.

Conclusion

Making Rumi cheese at home is a rewarding process that allows you to enjoy a traditional cheese with a unique flavor. By following the steps outlined above, you can produce a high-quality Rumi cheese that rivals commercially available options. Whether used in everyday meals or special dishes, homemade Rumi cheese adds a delightful touch of authenticity to your culinary repertoire.