Ingredients with Measurements:
- 1 gallon of whole milk
- 1/4 cup of fresh lemon juice
- 1/4 teaspoon of rennet
- 1 tablespoon of salt
Special equipment needed:
- Cheesecloth
- Thermometer
- 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 lemon juice and stir gently until the milk curdles.
3. Add the rennet and stir gently for a few seconds.
4. Cover the pot and let it sit for 30 minutes.
5. Cut the curd into small cubes and let it rest for 10 minutes.
6. Drain the whey using a cheesecloth.
7. Add the salt to the curd and mix well.
8. Place the curd in a cheese mold and press it for 2-3 hours.
9. Remove the cheese from the mold and let it rest for 1-2 hours.
10. Cut the cheese into small cubes and store in an airtight container in the refrigerator.
- Time:
Preparation time: 40 minutes
- Cooking time: 2-3 hours
Temperature:
- Milk should be heated to 86°F.
Serving size:
- 1 gallon of milk makes approximately 1 pound of cheese.
Nutritional information:
- Calories: 80 per serving
- Fat: 5g
- Protein: 7g
- Carbohydrates: 2g
Substitutions for ingredients:
- Vinegar can be used instead of lemon juice.
- Vegetable rennet can be used instead of animal rennet.
Variations:
- Add herbs or spices to the cheese for extra flavor.
Tips and tricks:
- Use a non-reactive pot to avoid a metallic taste in the cheese.
- Do not stir the curd too much to avoid breaking it up.
Storage instructions:
- Store the cheese in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Nabulsi cheese is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the cheese on a platter with olives and bread.
Garnishes:
- Fresh herbs, such as parsley or mint, can be used as a garnish.
Pairings:
- Nabulsi cheese pairs well with fresh fruit and nuts.
Suggested side dishes:
- Serve the cheese with a salad or as part of a mezze platter.
Troubleshooting advice:
- If the cheese is too dry, add a little bit of water to the curd before pressing it.
Food safety advice:
- Make sure to use clean equipment and wash your hands thoroughly before making the cheese.
Food history:
- Nabulsi cheese is a traditional cheese from the city of Nablus in Palestine.
Flavor profiles:
- Nabulsi cheese has a mild, slightly salty flavor.
Serving suggestions:
- Nabulsi cheese can be served as a snack or as part of a larger meal.
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Region: Syrian