Famous Syrian Cheese

Types of Syrian Cheese Syria is known for delicious food, and Syrian women are famous for making various delicious recipes, even types of cheese. Syrians are distinguished in making different types of cheese, which we will present to you in detail in this topic.
The types of cheese are numerous and varied from each country to another, and they are even more numerous in every town itself. Cheese is a well-known food made from milk, and it may be made from goat’s milk, cow’s milk, sheep’s milk, or made from any other type of special milk. For pets, the milk may be pasteurized or unpasteurized milk, and it may also be full fat. Or it may be sweet or sour, and that depends on how each person manufactures cheese, and therefore the types of cheese varied and varied.

The most famous Syrian cheese

Medjool cheese (Syrian)
This type of cheese is famous in Syria, and it is a type of cheese that is made from fresh milk and is braided in a special way.
It is made of fresh milk, and it is debated in a special way, and Syria is famous for it. Stranded cheese is rich in protein and medium in fat.
Two tablespoons of it contain 75 calories.
It is also called shalal cheese or syrian paralyzed cheese. It is a type of cheese that Syria is famous for. It is also called senna cheese or jadayel cheese. it is made in local home workshops by heating the mixture to become sticky and rubbery in texture to be stretched by hand and braided as a braid. The hair is completely in a variety of forms, and it is placed in cold water to maintain its shape, and there are those who believe that shalal cheese is similar in texture to mozzarella cheese, but this is inaccurate because mozzarella can melt with heat and therefore used in pizza, while we cannot use shalal cheese for the same purpose because it does not They melt in the same way, the following video shows one of the Shami workshops that manufacture this type of cheese.
halloumi cheese
A type of cheese rooted in Cyprus, and it is widespread in the north of the Levant. It is made from sheep’s milk and also made from cow’s milk. It is white to blame and has a soft texture and salty taste. It does not melt, but it can be fried or grilled.

How to make Syrian cheese

The components of Syrian cheese are as follows:
Three and a half liters of fresh milk or of both pasteurized milk, and it is preferable to use unpasteurized milk in its manufacture, but in such a case care must be taken to keep the work area, including tables, cooking utensils, and the kitchen exceptionally clean in order to avoid spoilage Cheese for any reason.
One tablespoon of table salt.
A tablespoon and a quarter of lemon salt dissolved in a quarter of a glass of water.
Half a capsule – a tablet – of rennet, a fermentation tool, dissolved in a quarter of a glass of water.

A quarter of a tablespoon of lipase – an enzyme for fermentation – is dissolved in a quarter of a glass of water, and it can be replaced with twice the amount of the previous ingredient.
One and a half tablespoons of cumin seeds.
Two tablespoons of Mahlab.
How to prepare
The method of preparation is as follows:
The milk is poured into a deep pot for boiling, and left over a medium heat until it boils with constant stirring so that it does not burn, and then left until its temperature reaches 31 degrees Celsius.
Add lemon salt, stirring well while the milk is boiling.
After completion, the fire is turned off, rennet and lipase are added to the milk, and then the cooking pot is covered and placed in a safe, warm and dry place. It is preferable to put towels over the pot to preserve it from moisture, and to choose a warm place for it in case the weather is cold, and leave it in this state for a full hour.
After the expiry of this period, the milk is supposed to have turned into solid masses resembling unprepared cheese, and this solid mass remains surrounded by a liquid that floats on top of it and on the edges of the bowl, and this liquid is called whey.
To help separate the whey from the cheese, the hard cheese is cut into small cubes with a kitchen knife, and the cutting is done until the width of each cube is a few centimeters, paying attention to the necessity of cutting the cheese in the three directions (horizontally, vertically and vertically).
When finished, cover the bowl well again, and leave it for about fifteen minutes so that the serum separates more from the cheese.
After a quarter of an hour, the pot is returned to the fire. Where the cheese is heated to 42 degrees Celsius while stirring it very gently. This temperature should be kept – approximately – for thirty-five minutes.
Meanwhile, the oven is heated to 150 degrees Celsius, and after the thirty-five minutes is over, the cooking pot is transferred to the oven, where it is covered with a towel and left inside for another 35 minutes.

At the end of this period, the cheese should have gained its final texture. Its texture and taste can be tested to confirm this.
Leave the cheese for 15 minutes to dry, then it can be salted and kept in the refrigerator for a while.
To add the distinctive taste of Syrian cheese, Mahlab and Nigella sativa are added to the cheese, and their quantity can be increased according to taste.
For the manufacture of Syrian paralyzed cheese, this cheese can be immersed in hot water and then pulled into threads or formed into balls.

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