How to Make Egyptian Rumi Cheese (Jibna Rumi)
Rumi cheese, also known as Egyptian Romano cheese or Jibna Rumi, is a beloved and iconic cheese in Egyptian and Middle Eastern cuisines. Its distinctive sharp and tangy flavor, paired with its crumbly, dry texture, makes it a staple in many dishes, from savory pies to salads. Traditionally, this cheese is made from sheep’s or cow’s milk, though variations exist depending on the region. Making Rumi cheese at home is a rewarding process that brings the rich cultural heritage of Egyptian cheese-making into your own kitchen.
In this article, we will walk through the process of making Rumi cheese at home, covering everything from the ingredients and equipment required to the steps involved in its production. Whether you are an experienced cheese-maker or a beginner looking to explore the craft of cheese-making, you will find that creating this iconic cheese is not as difficult as it may seem. With patience, practice, and proper techniques, you can recreate the bold flavors of Rumi cheese in your very own kitchen.
Ingredients and Equipment Needed
To start making Rumi cheese, you will need the following ingredients and equipment:
Ingredients:
- Whole milk – Preferably from sheep, though cow’s milk can be used as a substitute. You’ll need around 4 liters (1 gallon) of milk.
- Starter culture – This is a bacterial culture used to acidify the milk and promote the development of flavor. You can use a mesophilic starter culture, which is ideal for making cheeses like Rumi.
- Rennet – A natural enzyme that helps coagulate the milk. Both animal and vegetable rennet can be used.
- Salt – Fine or kosher salt for seasoning the cheese.
- Calcium chloride – This is used if you’re working with pasteurized milk to help ensure proper coagulation.
- Water – Used for diluting the calcium chloride and rennet.
Equipment:
- Large pot – To heat the milk (preferably non-stick or stainless steel).
- Thermometer – To accurately monitor the temperature of the milk.
- Cheesecloth – For straining the curds and whey.
- Cheese molds – To shape the cheese once the curd has been drained.
- Colander – To separate the curds from the whey.
- Large spoon or ladle – To stir the milk during the cheese-making process.
- Cheese press (optional) – To apply gentle pressure to the cheese to help it expel more whey and achieve a firmer texture.
- Aging containers – A cheese aging box or a cool, humid place where the cheese can mature.
Step-by-Step Process for Making Rumi Cheese
Step 1: Preparing the Milk
Start by pouring the whole milk into a large, clean pot. If you are using pasteurized milk, add calcium chloride at this stage to help restore the milk’s natural calcium content, which is crucial for proper coagulation. Dilute the calcium chloride in a small amount of water before adding it to the milk. Stir gently to combine.
Heat the milk over medium heat to about 32°C (90°F). Stir occasionally to ensure that the milk does not burn on the bottom of the pot. Use a thermometer to monitor the temperature, as this will be critical to achieving the desired curd formation.
Step 2: Adding the Starter Culture
Once the milk reaches the target temperature of 32°C (90°F), sprinkle the mesophilic starter culture over the surface of the milk. Let it sit for a few minutes to rehydrate before gently stirring it into the milk with a ladle. The starter culture will help acidify the milk and begin the fermentation process, developing the cheese’s characteristic tangy flavor.
Allow the milk to rest for 30-45 minutes to let the culture fully activate and acidify the milk. During this time, you will notice the milk becoming slightly thicker.
Step 3: Coagulating the Milk
After the milk has been properly acidified, it’s time to add the rennet. Prepare the rennet by dissolving it in a small amount of cool, chlorine-free water, following the manufacturer’s instructions. Add the rennet solution to the milk and stir gently to incorporate.
Cover the pot and let the milk sit undisturbed for about 45 minutes to 1 hour, during which time the milk will coagulate into curds. Check the curd by inserting a knife or finger into the center of the pot. If it cuts cleanly and the whey separates from the curds, the curd is ready for the next step.
Step 4: Cutting the Curd
Once the curd has formed, use a long knife or curd cutter to cut the curds into small cubes. The size of the cubes will affect the texture of the final cheese, so aim for cubes that are about 1-2 cm in size. Cutting the curd helps to release the whey and promotes the development of a firmer texture.
Let the curds rest for 5-10 minutes after cutting. During this time, they will firm up slightly.
Step 5: Cooking the Curds
Gently heat the curds to 38-40°C (100-104°F) while stirring occasionally. This slow heating process helps the curds to expel more whey and firm up. The goal is to gradually heat the curds while maintaining gentle stirring to prevent them from sticking together or becoming too firm.
Continue heating and stirring the curds for about 30-45 minutes. During this period, you may notice the curds shrinking and becoming firmer as the whey is expelled.
Step 6: Draining the Curds
Once the curds have reached the desired consistency, it’s time to drain them. Place a colander lined with cheesecloth over a large bowl or sink, and carefully pour the curds and whey into the colander. Let the whey drain off for 10-15 minutes.
After most of the whey has drained, gather the edges of the cheesecloth and gently press the curds to remove any remaining liquid. This process is critical for achieving the dry, crumbly texture typical of Rumi cheese.
Step 7: Shaping and Pressing the Cheese
Transfer the curds into a cheese mold. If you don’t have a cheese mold, you can fashion one using a small, perforated container, like a plastic cup with holes in it. Press the curds gently to help them retain their shape and expel more whey. If you have a cheese press, you can apply gentle pressure for about 1-2 hours.
After the initial pressing, remove the cheese from the mold and turn it over. Press it again for another 2-4 hours, increasing the pressure slightly to compact the curds further.
Step 8: Salting the Cheese
Once the cheese has been pressed into a firm, compact shape, it’s time to salt it. Sprinkle salt over the entire surface of the cheese, ensuring it is evenly coated. You can also rub the salt directly into the cheese if you prefer. The salt not only adds flavor but also helps to preserve the cheese and aid in the aging process.
Step 9: Aging the Cheese
Rumi cheese is traditionally aged for several months to develop its full flavor. Place the salted cheese in a cool, humid environment, such as a cheese aging box or a cool cellar, and allow it to mature for at least 1-3 months. During the aging process, the cheese will develop its signature crumbly texture and sharp, tangy flavor.
Periodically check the cheese for mold growth and wipe off any unwanted mold with a clean cloth. If the cheese becomes too dry, you can brush it with a light coating of olive oil to help retain moisture.
Step 10: Enjoying Your Rumi Cheese
Once your Rumi cheese has aged to perfection, it’s ready to be enjoyed. Slice it thinly and serve it with Egyptian flatbread, olives, or as a topping for salads and savory pastries. Rumi cheese is also commonly crumbled over stews or used in traditional Egyptian dishes like mahshi (stuffed vegetables) and fatta (a dish with rice and meat).
Conclusion
Making homemade Rumi cheese is an enriching and rewarding process that allows you to connect with the centuries-old tradition of Egyptian cheese-making. With the right ingredients, equipment, and techniques, you can create this iconic cheese in your own kitchen. Whether you’re an experienced cheese-maker or a beginner, the process can be easily adapted to suit your needs. The result is a rich, flavorful cheese that can elevate any dish, providing a true taste of Egyptian culinary heritage.
By following these steps, you can enjoy the satisfaction of crafting your very own batch of homemade Rumi cheese. The skills and knowledge you gain will not only allow you to create delicious cheese but also offer an insight into the history and cultural significance of one of Egypt’s most cherished dairy products.