Syrian cuisine is famous for making white cheese with the black seed from cow's milk and is distinguished by the creamy taste and method as follows:
Recipe ingredients:
5 liter of full cream cow's milk
1/2 cup vinegar
1 tablespoon salt
1 teaspoon black seeds
How to prepare:
1. Heat the milk in a deep, thick-base saucepan over medium heat until it boils.
2. Remove from heat, add vinegar directly and stir a little.
3. Leave the milk for a few minutes, you will notice that the milk begins to clump and form a clear liquid.
4. Strain the liquid as much as possible from the saucepan, then pour the mixture into a gauze bag. Add salt and black seeds and stir to mix well.
5. Squeeze the mixture to collect at the bottom of the bag. Place it in a wide-perforated plastic colander over a deep dish.
6. Put a glass dish over the bag, then put a heavy object on it (for example, a copper mortar or a heavy stone).
7. Allow the cheese to sit for 4-5 hours in a cool place. The longer you leave the cheese under weight, the more firm you will get.
8. Discard the filtered water from the plate from time to time.
9. Take the cheese out of the bag, cut it into slices and serve with fresh bread, olives, slices of tomato and cucumber.
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