Ingredients with Measurements:
- 1 gallon of whole milk
- 1/4 teaspoon of calcium chloride
- 1/2 teaspoon of liquid rennet
- 1 tablespoon of kosher salt
Special equipment needed:
- Large pot
- Thermometer
- Cheese cloth
- Colander
- Cheese mold
Step-by-step instructions:
1. Heat the milk in a large pot over medium heat until it reaches 86°F.
2. Add the calcium chloride to the milk and stir well.
3. Dilute the liquid rennet in 1/4 cup of cool water and add it to the milk, stirring gently for 30 seconds.
4. Cover the pot and let it sit undisturbed for 45 minutes, or until the curd has formed.
5. Cut the curd into 1/2 inch cubes and let it rest for 10 minutes.
6. Drain the whey using a cheese cloth-lined colander.
7. Transfer the curds to a cheese mold and press them for 4 hours, turning the cheese every hour.
8. Remove the cheese from the mold and rub it with kosher salt.
9. Let the cheese age in a cool place for 2-3 days, or until it develops a rind.
10. Store the cheese in the refrigerator until ready to serve.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Milk should be heated to 86°F.
Serving size:
This recipe yields approximately 1 pound of cheese.
Nutritional information:
Calories: 110
Fat: 7g
Protein: 9g
Carbohydrates: 3g
Sodium: 400mg
Substitutions for ingredients:
- Calcium chloride can be substituted with lemon juice or vinegar.
- Liquid rennet can be substituted with vegetable rennet tablets.
Variations:
- Add herbs or spices to the cheese for added flavor.
- Use goat's milk instead of cow's milk for a tangier cheese.
Tips and tricks:
- Use a cheese press to ensure a firm and uniform cheese.
- Use a cheese cloth with a tight weave to prevent the curds from escaping.
- Use a cheese mold with drainage holes to allow the whey to escape.
Storage instructions:
Store the cheese in the refrigerator for up to 2 weeks.
Reheating instructions:
Charkassi cheese is best served cold and does not need to be reheated.
Presentation ideas:
Serve the cheese on a cheese board with crackers, bread, and fruit.
Garnishes:
Garnish the cheese with fresh herbs or edible flowers.
Pairings:
Pair the cheese with a crisp white wine or a light beer.
Suggested side dishes:
Serve the cheese with olives, roasted nuts, or pickled vegetables.
Troubleshooting advice:
- If the curd does not form, increase the amount of rennet used.
- If the cheese is too soft, increase the pressing time.
Food safety advice:
- Use pasteurized milk to prevent the growth of harmful bacteria.
- Wash hands and equipment thoroughly before handling the cheese.
Food history:
Charkassi cheese is a traditional Syrian cheese made from cow's milk.
Flavor profiles:
Charkassi cheese has a mild and slightly tangy flavor.
Serving suggestions:
Serve the cheese as a snack or appetizer.
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Region: Syrian