Middle Eastern > Syrian > Cheese Varieties

Syrian Kashkawan Cheese Recipe

Ingredients with Measurements:
- 2 gallons of whole milk
- 1/4 teaspoon of calcium chloride
- 1/4 teaspoon of liquid rennet
- 1 tablespoon of kosher salt
- 1/2 cup of water
- 1/2 cup of kashkawan cheese culture

Special equipment needed:
- Large pot
- Thermometer
- Cheese cloth
- Cheese mold
- Cheese press

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 and stir well.
3. Dilute the rennet in 1/4 cup of water and add to the milk. Stir gently for 30 seconds.
4. Cover the pot and let it sit for 45 minutes until the curd sets.
5. Cut the curd into small cubes and let it rest for 5 minutes.
6. Heat the curd to 104°F while stirring gently.
7. Remove the pot from heat and let it rest for 10 minutes.
8. Drain the whey and transfer the curd to a cheese cloth-lined cheese mold.
9. Press the cheese for 4 hours.
10. Remove the cheese from the mold and soak it in a brine solution made of 1 tablespoon of kosher salt and 1/2 cup of water for 2 hours.
11. Remove the cheese from the brine and let it dry for 24 hours.
12. Rub the cheese with kashkawan cheese culture and let it rest for 2-3 days at room temperature until a rind forms.
13. Store the cheese in the refrigerator for up to 2 weeks.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Pressing time: 4 hours
Soaking time: 2 hours
Drying time: 24 hours
Resting time: 2-3 days
Temperature:
Milk heating temperature: 86°F
Curd heating temperature: 104°F
Serving size:
Makes 1 pound of cheese

Nutritional information:
Calories: 110
Fat: 7g
Protein: 9g
Carbohydrates: 1g
Sodium: 300mg

Substitutions for ingredients:
- You can use 2% or skim milk instead of whole milk, but the cheese will have a lower fat content and a different texture.
- You can use vegetable rennet instead of liquid rennet for a vegetarian option.

Variations:
- You can add herbs or spices to the cheese before pressing for a flavored cheese.
- You can smoke the cheese for a smoky flavor.

Tips and tricks:
- Use a good quality milk for the best results.
- Make sure to stir gently to avoid breaking the curd.
- Use a cheese press to ensure a firm and compact cheese.
- Rub the cheese with kashkawan cheese culture evenly for a consistent rind.

Storage instructions:
Store the cheese in the refrigerator for up to 2 weeks.

Reheating instructions:
The cheese can be eaten cold or melted on top of dishes.

Presentation ideas:
Serve the cheese on a cheese board with crackers, fruits, and nuts.

Garnishes:
Garnish the cheese with fresh herbs or edible flowers.

Pairings:
The cheese pairs well with bread, olives, and cured meats.

Suggested side dishes:
Serve the cheese with a salad or roasted vegetables.

Troubleshooting advice:
- If the curd is too soft, let it rest for a longer time.
- If the cheese is too dry, reduce the drying time.

Food safety advice:
Make sure to use clean and sanitized equipment to avoid contamination.

Food history:
Kashkawan cheese is a traditional Syrian cheese that is commonly used in Middle Eastern cuisine.

Flavor profiles:
The cheese has a mild and nutty flavor with a slightly tangy taste.

Serving suggestions:
The cheese can be served as a snack, appetizer, or used in recipes.

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Region: Syrian

Taste: Tangy, Creamy, Salty, Savory, Nutty