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A soft type of cow's milk cheese that hails from Palestine Akkawi has risen across the eastern part of the Mediterranean Sea. Easy to spread, with smooth structure and a salty taste This cheese is among a handful of varieties of brined cheeses that are made using a specific method of salting, pressing and the dipping. Akkawi cheese is among the white cheese types, and is made using the milk of cows and goats. Their milk from these kinds of animals do not contain carotenoids i.e. organic dyes. For this reason, they make white cheese.
These types of cheeses are made from raw or pasteurized milk that is either from a cow or goat like akkawi, however generally, it is from cow milk. The milk is infused with calcium chloride as well as rennet together with salt sprinkles followed by the cheese is then drained following being put into molds.
The background of Akawi cheese
The cheese is named for Acre, the name of the city in Acre located in North Israel, which in Arabic means Akka. Spread cheese Akkaoui easily across its place in Middle East from the Mediterranean due to the character of the series and salt's flavor and salt, and create a unique method for salting or dunking and is named for the cheese that is located on that city's Acre that is located in north of Palestine It it is Cyprus, Lebanon and Syria The main regions that produce cheese Akawi Some of it is still produced in its original Palestine and is an extremely popular food item on the table of The Middle East, and it can be consumed with fruits and salads, or even fried in oil and served with sweets like kunafa which is known as the cheese. It is typically immersed in water to decrease the amount of Salt before the cheese is mixed in a sweet syrup.
The Akawi Facts Cheese
Medium calorie density which means the number of calories from one ounce are moderate (0.09 calories per ounce).
Very low in minerals and vitamins (1%/cal) A good food source for Manganese.
It contains a small amount of components that might include saturated fat in addition to sodium (0%/oz).
A good source of protein (36 percent of DV per 100g). This product does not contain fiber content (0 percent of the DV/100g).
Akawi cheese ingredients
Akkawi cheese is made with these ingredients listed below:
Water
Three teaspoons of white vinegar.
Ten Liters of pasteurized milk.
One third teaspoon calcium chloride.
A teaspoon of salt.
Liquid rennet
A quarter teaspoon of liquid rennet. Rennet is a substance that assists in making cheese to harden and curdle and then the serum separates from it to achieve an ideal consistency.
How to prepare Akkawi Cheese?
Akkawi cheese is made using the steps below
Place the milk in the bowl and heat it at a lower temperature, continuously stirring it before raising the temperature to the point that it reaches 30 ° Celsius then, using an immediate thermometer, temperature can be recorded.
Add salt, vinegar, and calcium chloride, stirring. Keep your milk's temperature within 30-31.11 degrees C.
Mix the Rennet in a small bowl along with the equivalent of a quarter-cup of water. pour the mixture of rennet over the milk and mix it well.
Take the milk off the heat and allow it to cool for 30 to 40 minutes. This gives the milk the time to make clots.
Determine the amount of coagulation using a long knife into the milk. If it's completely clear after it is removed the milk is good to go, however If there's a trace of milk that is stuck to the knife the milk has to remain for an additional 10 minutes.
Divide the milk into 2.5 cm pieces, let the milk for five minutes before cutting it. cut parallel to the slices to ensure the 2.5 cm squares are created.
The curd should be heated to a temp that is 37.78 deg C and then stir the curd with a long spoon made of metal every 3 to 5 minutes, making sure that the temperature does not exceed 41 degrees C at this point.
Cook for 20-30 minutes, and then take the bowl out of the oven. Cover it and allow the curd to sit for 5-10 mins, following which the curd has fallen into the very bottom and the whey layer will develop on top.
Spread two layers of cheesecloth over an empty bowl. add the curd which will let the whey drain through the dish.
Wrap the fabric over the curd and tie it tightly to ensure there is no fabric left, and then put it in an oval or triangular plastic container.
Set a square piece of plastic over the cloth 2 beans in two containers. and then put their contents in the refrigerator and let them sit for at least 24 hours.
Pour one liter of whey into a bowl by itself and store it inside the fridge.
Take the cheesecloth off the cheese and then store it in the preserve serum after it has been washed with water. Then, it can be stored in the refrigerator for longer than two weeks.