Homemade Cheese products

Homemade Akkawi Cheese and this cheese is really good for sweet and if you Sultan it up guys I'm going to show you as well it also works you are just regular cheese just really good tasting cheese so I'm gonna be using. 

 I've already put one in I'm gonna be using two gallons of vitamin D whole milk what you want to do is you want to bring your milk to boil wait for it to boil don't add anything to the milk and when it gets to the boiling level simply turn it off do not mix your mouth don't touch it just watch it and make sure that it doesn't boil everywhere so bring this to boil alright, guys what I have here I set this up later for when the cheese is done. Now you want to get like a big bowl get your cheesecloth and it doesn't matter what kind of cheesecloth you use this is one I've been using for a very long time and it's a special fabric made specifically for cheese I know they sell different ones the ones that you can actually more like filtered ones but this one of my milk is boiling right now.

 So it had gone off its rising so at this point what you want to do is you want to turn off your stove and over here.  I have a half a cup of vinegar for each gallon of milk use half a cup I have used two gallons of milk so I'm gonna use 1 cup total here’s half a cup and you want to start with and this is my second half so one cup total usually about a minute or two of mixing the water will separate itself from the cheese and at this point, you just want to get your strainer ready and have everything on my side so that you can think out your cheese over here is pure cheese strain it out as much as you can and it's gonna the strain you're and your cheese slop so that goes in my cheesecloth and grab more you do this for all let’s left in your pop or that's left here now you see this yellow water do you throw this away alright so once you have all your cheese in here it looks kind of crumbly take your cheesecloth and it is hot squeeze it because it's really hot I put on some brand new gloves just because it's really hot and I don't want to burn myself so lay your cheese inside and mine is pretty nice and thick turn it into a square shape and it's best to put weight over it like right away so I'm gonna lay your weight over I sit down and you let the starlight guys so this is gonna take about a half-hour until you see all the water has drained off of it in this pot here I’m actually getting my saltwater ready this is so that they can last longer so there's a pot it's full like halfway of water and I'm gonna add about the generous amount of salt for this perfectly remember so this is about three tablespoons into the water and this water needs to boil so once this water is done boiling or once it gets to boiling the level should almost be done my cheese should almost be done.

 I hope you guys can see that my cheese is fully done so now I'm just gonna cut it I’m not gonna be adding salt to all of it because I'm gonna be using some form sweets I'm gonna pick the not so pretty pieces and put they in my sweets nice see how nice this is beautiful cheese some handpicking they're not so pretty pieces or the edge pieces these two so this is gonna be going at Mike Napa later and this side here’s what I'm gonna do spread the cheese apart and that's off all over add on all the sides turn it around just make sure you get the salt everywhere you're also gonna beading them in salt water so if you want to store them in the fridge just like this put on a plate put some Ziploc you can do that if you know you're eating them during like the same week but if you want to store them the proper way is to dump them into your boiling saltwater already so throw them in welded for about yeoman it herself not even it's been about a minute I'm gonna go ahead and remove them from the water, you wait for everything to cool down including the water in here you want to use this water so you can store them in this water but you want to do it when everything is a hundred percent cold the cheese and the water also while your cheese is still cooling down add more salt to it remember salt is what keeps it preserved so sprinkle some more salt all over on both sides and when you get ready to eat this cheese you just pretty much um you can rinse it under the water or let it soak in water but this helps it this keeps it preserved for years so you don't have to eat this the same day or the next day but if you do want to eat it the same week you could just put some salt you don't even have to boil it or nothing so we'll come back with everything food alright, guys, my water is hundred percent cold and my cheese is hundred percent cold I'm gonna go ahead and layer my cheese inside my jar and once you've layered all your cheese inside go ahead and scoop out your saltwater over your cheese and that's it you've got yourself a nice home you hope you guys enjoyed this super easy cheese recipe.  

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How To Make Feta Cheese

If you're looking for an easy Feta Cheese recipe you're in the right place this better recipe is so simple to make. it's become a staple in my refrigerator, it lasts for months and it's always ready to put on salads or even on a cheese board you can do this come into my kitchen let me show you how to make feta cheese eat 2 galas pasteurized and homogenized milk to 86 degrees Fahrenheit that should take roughly 20 minutes so while you're waiting take a half a teaspoon of lipase and dilute it in a quarter cup of non-chlorinated water by the time your milk reaches the target temperature of 86 the lipase will be ready to use for the milk when the milk has reached 86 degrees add the lipase and stir for about 30 seconds add a quarter teaspoon of mesophilic culture and sprinkle it over the top of the milk allow it to rehydrate for five minutes while we're waiting to check out these tiny teaspoons aren't they so cute the smallest one goes down to one sixty-fourth of a teaspoon I won't be needing that today just the quarter teaspoon but there are a lot of fun at that I'd show them to you stir the culture into the milk for one minute place the lid on the milk and allow it to sit for one hour while it acidifies part of the success of this cheese is your ability to maintain the temperature of 86 degrees for about 2 hours and 40 minutes I use a towel and I use it to insulate the heat inside the pot and that helps me maintain the temperature pretty well now in case you're wondering where yum-yum is she's right here watching me work hello pretty kitty.

Check your temperature to make sure we're maintaining the 86 degrees Fahrenheit add a teaspoon of calcium chloride to 1/4 cup of non-correlated water add it to the milk mixture and stir for 1 minute add 1 teaspoon of rennet to 1/4 cup of non-fluorinated water and add it to the milk mixture. stir again for up to one minute no longer place the lid on the pot and cover it again for another hour here's how you check for clean break slice the curd and pull it back pretty quickly you should see the way filling in the hole and yep I definitely see that there so this curd is ready to go.  let the Kurds heal for five minutes stir gently for five minutes and at this particular stage you definitely want to be careful with the Kurds because they're very fragile and you don't want to break them with shatter so just take your time and stir all the way through making sure that the larger pieces are cut you can do that with the side of your spoon pretty easily nice gentle stir for five minutes place the lid on the pot and let it rest for 20 minutes now repeat the last step stir again for five minutes and then cover and let it rest for another 20 minutes the next step is to drain the curds into to cheesecloth-lined calendars it's important to use a ninety weave cheesecloth that way you'll be sure that the cheesecloth is strong enough to handle the weight of the curds when they hang make two pouches out of the cheesecloth tie a knot at the top of each and hang the cheese for 16 hours the next day unwrap the cheese from the cheesecloth and slice the cheese into 1-inch pieces for a 2-pound batch of feta you use three teaspoons total of the non-iodized cheese salt the sprinkle it lightly on both sides this process is going to do two things it's going to help flavor the cheese but it's also going to wick away some of that way that will accumulate in your ripening bin place the cheese into the ripening bin I like to use a pie carrier it works really well for this purpose but you can use whatever you have on hand and that's it I'm going to place this on the kitchen counter I'm going to cover it and we're going to let this age for 72 hours after the first day you may see some way that's been dispelled from the cheese don't worry that's perfectly normal just drain it off let's prepare the brine solution this is a half gallon of purified water and 6 ounces of non-iodized salt I made it up earlier we're going to add one teaspoon of calcium chloride and one tablespoon plus one teaspoon of white vinegar and mix it all together make sure that your brine solution is at the same temperature as the cheese you're about to add and now we'll add the slabs directly to the brine you'll notice I'm using a repurposed popcorn bucket and she's making when you use plastic it's just important to make sure that it's food safe and now you know how to make feta cheese at home this recipe yielded a little over two pounds and will always be ready to go in your refrigerator.

If you want to know about the recipe for making kashkaval Cheese, click on the link.

 

To Make Bulgarian Kashkaval Cheese in UAE

It is anything but difficult to make Bulgarian Kashkaval Cheese utilizing Bacillus Bulgaricus Kashkaval starter culture.

It just finds a way to make your own delicate yellow Kashkaval cheese.

You can utilize any sort of milk you need — cows, sheep's, goats, skim, entire, crude, purified, dairy (tragically this doesn't work with non-dairy milk), it will make some incredible Kashkaval! Simply abstain from utilizing ultra-sanitized or UHT milk in light of the fact that the flavor of your Kashkaval won't turn as great. For the best outcomes, we suggest utilizing entire milk.

Fixings and utensils that you would require

4 liters/1 gallon of milk

1 pack of the Kashkaval starter culture (it's ideal to utilize the whole pack so ensure you have a pack for the volume of milk you are rewarding)

1/4 teaspoon fluid creature rennet weakened in 1/4 cup cool non-chlorinated water – the rennet is sold openly in stores

1/4 teaspoon fluid calcium chloride weakened in 1/4 cup cool non-chlorinated water – the CaCl2 is sold openly in stores. When all is said in done, the calcium chloride arrangement must be in a similar sum as the rennet arrangement (and the weakening is 1:10, where 1 section is the CaCl2 or rennet and 10 sections are water). These are simply rules, you can analysis to perceive what extents work best for you

Let it hydrate for 5 minutes, at that point mix it into the milk utilizing a delicate all over movement to convey completely. Leave to work for around 30 minutes blending every so often. Include the weakened arrangement of calcium dichloride and mix it into the milk gradually for around 2-3 minutes. Include the rennet in minuscule spurts while proceeding to mix, mix for another 3-5 minutes. Spread the compartment and let it sit for about 60 minutes. Now the milk ought to have changed into a sold mass of curd encompassed by fluid whey. The milk would be set now yet it won't be firm — have a go at pushing it inside from the compartment utilizing a spoon or a blade. The partition ought to be genuinely clear. In the event that the line of partition is as yet hazy, re-spread the pot and let it sit for an additional 15 minutes at that point test once more.

Procedure the curds: Cut the curd into 0.5 inch (1cm) squares utilizing a blade. Attempt to cut with the goal that pieces are pretty much a similar size. At that point let them sit for an additional 5 minutes. This causes more whey to isolate. Presently you have to gradually warm the holder with the curds. The temperature should ascend by 1 degree each 5 or so minutes. Start warming, while at the same time blending the curds and whey, gradual raise the temperature to 95-98°F (35-38°C) in a short time. At that point keep warming even more slow getting to 104-108°F (40-42°C) in a short time (all out warming time is 30 min). Presently let sit at this temperature 104-108°F (40-42°с) until curd is pH 5.6-5.7 (around 2 hours).

source-

https://ldstrading.tumblr.com/post/620436805149425664/to-make-bulgarian-kashkaval-cheese

How to make Akkawi Cheese

How to make Akkawi Cheese? A kind of white cheese that hails from its native Bulgaria is made from cow milk and salt. 

Akawi Cheese 5 Steps

Ingredients:-

Salt

Cow milk

Rennet capsules

Materials

Water

Double boiler

Strainer

Cheesecloth

Paper towels

Akkawi Cheese Recipe

1. The base of the twofold kettle ought to be loaded up with water; While 1 gallon of milk ought to be filled over the twofold evaporator. At that point include 2 teaspoons of salt and two rennet containers to the milk. Follow the directions dependent on the guidelines of the rennet case producer.

2. Next, strain the milk utilizing a strainer. Note that the curds are isolating from the fluid. Empty the curd into the cheesecloth, wrap and press it over the kitchen sink. Note that you have to expel however much humidity as could reasonably be expected.

3. Get the yogurt and set them up in a ball, at that point pour it inside a glass bowl. Spread the curd with cheesecloth and set in a cool spot. Leave it for around fourteen days, keep up a temperature of about 47⁰-50 two

4. Following fourteen days, get pre-made cheese. 1 pound of salt and. Make a saline preparation utilizing a mix of lady. Of the water; and mix them well. Utilizing cheesecloth, utilizing the spouse's surface with the saline arrangement. Spread the cheese with material for an entire fourteen days.

5. Mixed the procedure for like clockwork until you arrive at the collective of about two months. On the off chance that you need your cheddar to be tastier, at that point include an additional a month following a time of about two months, doing likewise process.

If you are searching for various cheese in the Middle East region. We are exporting cheese with making Kashkaval Cheese, Akawi cheese, white cheese, and feta cheese, and more.

If you more information kindly visit our website: - https://www.ldstrading.com/
call - +359-88-6677599

How To make Kashkaval Cheese

It just finds a way to make your own delicate yellow kashkaval cheese.

You can utilize any sort of milk you need — cow's, sheep's, goat's, skim, entire, crude, purified, dairy (shockingly this doesn't work with non-dairy milk), it will make some incredible kashkaval! Simply abstain from utilizing ultra-purified or UHT milk in light of the fact that the flavor of your kashkaval won't turn as great. For the best outcomes, we suggest utilizing entire milk.

The guidelines underneath are for treating 4 liters (1 gallon) of milk so you have to alter them in like manner for different amounts. 4 liters (1 gallon) of milk to make around 800 grams (1.6 lbs) of delicate yellow (kashkaval) cheese.

Fixings and utensils that you would require

4 liters/1 gallon of milk

1 pack of the kashkaval  starter culture (it's ideal to utilize the whole pack so ensure you have a pack for the volume of milk you are treating)

1/4 teaspoon fluid creature rennet weakened in 1/4 cup cool non-chlorinated water – the rennet is sold uninhibitedly in stores

1/4 teaspoon fluid calcium chloride weakened in 1/4 cup cool non-chlorinated water – the CaCl2 is sold uninhibitedly in stores. As a rule, the calcium chloride arrangement must be in a similar sum as the rennet arrangement (and the weakening is 1:10, where 1 the section is the CaCl2 or rennet and 10 sections are water). These are simple rules, you can examination to perceive what extents work best for you

cheese form (this is the place you will shape and brackish water the cheese, essentially any compartment would do)

salt, genuine is best however any thoughtful works as well

an essential kitchen pH meter to gauge the pH of the curd and the whey with

a fast understood thermometer – can manage without yet it's constantly helpful to have one

Readiness

Set up the milk: Warmth the milk to 165-172°F (74-78°с). This is done to murder any current microscopic organisms in it, which could respond with the Lactobacillus Bulgaricus culture. Chill the milk off to 93-97°F (34-37°C).

Culture the milk: Add the starter culture to the milk. Let it hydrate for 5 minutes, at that point mix it into the milk utilizing a delicate here and their movement to appropriate completely. Leave to work for around 30 minutes mixing once in a while. Include the weakened arrangement of calcium dichloride and mix it into the milk gradually for around 2-3 minutes. Include the rennet in little squirts while proceeding to mix, mix for another 3-5 minutes. Spread the compartment and let it sit for about 60 minutes. Now the milk ought to have changed into a solid mass of curd encompassed by fluid whey. The milk would be set now however it won't be exceptionally firm — have a go at pushing it inside from the compartment utilizing a spoon or a blade. The partition ought to be genuinely clear. In the event that the line of division is as yet foggy, re-spread the pot and let it sit for an additional 15 minutes at that point test once more.

Procedure the curds: Cut the curd into 0.5 inches (1cm) squares utilizing a blade. Attempt to cut with the goal that pieces are pretty much a similar size. At that point let them sit for an additional 5 minutes. This encourages more whey to isolate. Presently you have to gradually warm the compartment with the curds. The temperature should ascend by 1 degree each 5 or so minutes. Start warming, while at the same time blending the curds and whey, gradually raise the temperature to 95-98°F (35-38°C) quickly. At that point keep warming even slower getting to 104-108°F (40-42°C) in a short time (absolute warming time is 30 min). Presently let sit at this temperature 104-108°F (40-42°с) until curd is pH 5.6-5.7 (around 2 hours).

Channel and cheddar the kashkaval: Next we have to deplete the curds. Toward the finish of the past warming advance, you ought to have curd grains settle in the base of the tank. Presently channel all the whey, however, spare it as you will require it later. Press the curds together in a square to frame raw mass, while depleting unreasonable whey. Channel them for another 1 to 2 hours expelling whey as it isolates. Presently comes the cheddaring part. For this, you have to leave the curd to obstruct in a colder spot (around 68-72°F or 20-22°C) to age until it pH arrives at 5.2-5.3. This normally takes anyplace somewhere in the range of 2 and 10 hours — you may basically leave it medium-term. The curd ought to be currently prepared to extend into shapes. Do a stretch test to decide whether it is — take a couple of little bits of curd and drench them in 170°F water for a couple of moments, at that point ply them together for a couple of moments and check on the off chance that you can maneuver the curd into a glossy string. On the off chance that the curd can't, at that point you can warm it up again to reestablish the bacterial development and lower the pH.

Stretch and shape the kashkaval Kashkaval-cheese : Next, we shape the kashkaval. This is done in a hot shower. Cut the curd hinder into meager strips and spot them in hot saline solution — 165-170°F (72-75°C) made of water and 16-18% NaCl, at that point cook them for 3-5 minutes. Take them out, move them together and delicately work them to shape a homogeneous mass. On the off chance that the pieces don't remain together well, dunk them into the hot saline solution for another 2-3 minutes. Subsequent to plying for some time and when you have accomplished a smooth and glossy surface, move the curd batter to a shape (any holder will do). Truly press it down, it ought to be homogenous now. Presently you have to cool the formed cheese curd. There are two different ways of doing it – cool it promptly in a virus water shower (50-60°F or 10‑15°C) for around 40-an hour or leave it to cool on its own medium-term in a cool (54-64°F or 12-18°C) place.

Salt and save the kashkaval: Again there are two different ways to salt the kashkaval — attempt them both and see which one you like better. Dry salting — dry salt the kashkaval on a superficial level and leave at a cool room temperature of 54-60°F (12-16°C) for two days, at that point wipe the kashkaval and salt once more, rehashing the procedure for around 20 days. Saline solution salting — plan brackish water of water and salt (18 ‑ 20%) while warming it up to 167-176°F (75-80°C), at that point chilling it off to 50-60°F (10-15°C). Spot the kashkaval right now 2 hours. At that point include a spoonful of lemon juice (or a spot of citrus extract) to the saline solution, weaken it more with water and utilize this brackish water to store the kashkaval for seven days in your ice chest at around 40°F or 4°C.

Done! Your kashkaval is fit to be delighted in!