Ingredients with Measurements:
- 1 gallon of whole milk
- 1/4 cup of fresh lemon juice
- 1/4 teaspoon of salt
- Cheesecloth
Special equipment needed:
- Large pot
- Thermometer
- Colander
- Large bowl
Step-by-step instructions:
1. Pour the milk into a large pot and heat it over medium heat until it reaches 180°F, stirring occasionally.
2. Remove the pot from the heat and add the lemon juice. Stir gently for a few seconds until the milk starts to curdle.
3. Cover the pot and let it sit for 10-15 minutes until the curds have separated from the whey.
4. Line a colander with cheesecloth and place it over a large bowl.
5. Pour the curds and whey into the colander, allowing the whey to drain out.
6. Sprinkle the salt over the curds and mix gently.
7. Gather the corners of the cheesecloth and tie them together to form a bundle.
8. Hang the cheesecloth bundle over a bowl or sink and let it drain for 2-3 hours until the cheese is firm.
9. Remove the cheese from the cheesecloth and cut it into cubes.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Milk should be heated to 180°F
Serving size:
- Makes about 1 pound of cheese
Nutritional information:
- Calories: 70 per ounce
- Fat: 6 grams
- Protein: 4 grams
- Carbohydrates: 1 gram
Substitutions for ingredients:
- You can use vinegar instead of lemon juice to curdle the milk.
Variations:
- You can add herbs or spices to the cheese for extra flavor.
Tips and tricks:
- Use whole milk for the creamiest cheese.
- Be gentle when stirring the curds to avoid breaking them up.
- Hang the cheesecloth bundle in a cool place to prevent the cheese from becoming too dry.
Storage instructions:
- Store the cheese in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- The cheese can be served cold or at room temperature. Do not heat it up as it will become too soft.
Presentation ideas:
- Serve the cheese on a platter with olives, tomatoes, and pita bread.
Garnishes:
- Sprinkle the cheese with chopped herbs or drizzle it with olive oil.
Pairings:
- Serve the cheese with a glass of red wine or a cup of tea.
Suggested side dishes:
- Hummus, baba ganoush, or tabbouleh.
Troubleshooting advice:
- If the cheese is too dry, add a little bit of whey or water to moisten it.
Food safety advice:
- Make sure to use clean equipment and wash your hands thoroughly before making the cheese.
Food history:
- Feta cheese has been made in Syria for centuries and is a popular ingredient in many Middle Eastern dishes.
Flavor profiles:
- Syrian feta cheese has a tangy and salty flavor with a creamy texture.
Serving suggestions:
- Serve the cheese as an appetizer or use it as a topping for salads or pizza.
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Region: Syrian