Ingredients with Measurements:
- 2 liters of whole milk
- 1/4 cup of fresh lemon juice
- 1 teaspoon of salt
Special equipment needed:
- Cheesecloth
- Colander
- Large pot
- Thermometer
Step-by-step instructions:
1. In a large pot, heat the milk over medium heat until it reaches 85°C.
2. Remove the pot from the heat and add the lemon juice. Stir gently for 1-2 minutes until the milk starts to curdle.
3. Let the mixture sit for 10 minutes until the curds and whey separate.
4. Line a colander with cheesecloth and place it over a bowl.
5. Pour the curdled mixture into the cheesecloth-lined colander and let it drain for 30 minutes.
6. Add salt to the cheese and mix well.
7. Transfer the cheese to a container and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Milk should be heated to 85°C.
Serving size:
- Makes about 500g of cheese.
Nutritional information:
- Calories: 80 per 100g
- Total fat: 6g
- Protein: 5g
Substitutions for ingredients:
- Fresh lemon juice can be substituted with white vinegar or citric acid.
Variations:
- Add herbs such as thyme or oregano for extra flavor.
Tips and tricks:
- Use whole milk for a creamier cheese.
- Do not stir the mixture too vigorously when adding the lemon juice to avoid breaking the curds.
- Use a thermometer to ensure the milk reaches the correct temperature.
Storage instructions:
- Store the cheese in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The cheese can be served cold or at room temperature.
Presentation ideas:
- Serve the cheese on a platter with olives, tomatoes, and bread.
Garnishes:
- Garnish with fresh herbs such as parsley or mint.
Pairings:
- Serve with pita bread and hummus for a delicious snack.
Suggested side dishes:
- Serve with a salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is too dry, add a little bit of milk to the mixture before refrigerating.
Food safety advice:
- Make sure to use clean utensils and equipment when making the cheese.
- Store the cheese in the refrigerator to prevent bacterial growth.
Food history:
- Baladi cheese is a traditional cheese in Syria that is made from cow's milk.
Flavor profiles:
- Baladi cheese has a tangy and salty flavor.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Syrian