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Yasmin Nasir
เข้าร่วมเมื่อ 29 ส.ค. 2022
Yalla يلا
🔪Studied Culinary Arts @lecordonbleulondon درست فنون الطهي في جامعة
🎓BSc Business & Marketing
All recipes developed, cooked & shot by me 🍒
🔪Studied Culinary Arts @lecordonbleulondon درست فنون الطهي في جامعة
🎓BSc Business & Marketing
All recipes developed, cooked & shot by me 🍒
جبنة الحلوم من الصفرHalloumi Cheese
تابعوني على إنستغرام / yasmin.nasir تابعوني على تيك توك / yasmin.nasir تابعوني على فيسبوك / yasmin.snasir
Halloumi Cheese 🫶🏼😍 جبنة الحلوم
المكونات
- 4 لتر حليب ماعز طازج غير مبستر - أو حليب بقر
- منفحة مذوبة بربع كوب ماء (الكمية حسب تعليمات الباكيت)
المنفحة بتكون على شكل كابسولات، بودرة أو سائل. متوفرة عند محلات الألبان والاجبان، عند الصيدليات أو ممكن العطار.
Ingredients
- 4 litres Raw Goats Milk - Unpasteurised.
Or Cows milk (Originally Goats milk is used for Halloumi)
- Rennet dissolved in 1/4 cup water.
Check Rennet quantity required to set 4 litres (1 gallon) of Milk
Step 1 (Pasteurized your Milk)
Heat milk to reach to 72°C then set aside to cool down to become 32°C (slightly warm)
Step 2 (Add Rennet)
Dissolve your Rennet in 1/4 cup of water and add it to your warm milk, temperature 32°C. Mix, cover, and set aside for 45 minutes until the curds form. Try to maintain its 32°C temperature
Note: Rennet comes in different forms, Liquid Rennet, or tablets or powder. Look at the package instructions to see how much Rennet is required to set 4 litres (1 gallon) of Milk
Step 3: Cut the curds
Cut the curds to 2.5 cm cubes and set aside for 5 minutes
Step 4: Cook the curds
Gently mix the curds and slowly bring the heat up to 40°C, remove off heat, cover, and set aside for 1 hour, retaining the same heat as much as possible.
Step 5: Drain the curds
Drain the curds in a cheese cloth for 30 minutes. Save the whey
Step 6: Shape the cheese & drain
Transfer your curds to molds or a cheese cloth, shape and press with a hard object for 1 hour to further drain any excess whey while shaping.
Step 7: Poach the cheese
Add 1 tbsp of Sea Salt to the remaining whey and heat the whey to 90°C and remove off heat, add your pressed halloumi cheese to the hot whey and poach for an hour off heat yet in a warm place.
Step 8: Brine your Halloumi cheese & refrigerate
Mix 2 cups of water with 2 cups of whey and 2 tbsp of Salt. Transfer your halloumi cheese to the brine and refrigerate for at least 2 days to develop texture. refrigerate up to 1 month in its brine.
Halloumi Cheese 🫶🏼😍 جبنة الحلوم
المكونات
- 4 لتر حليب ماعز طازج غير مبستر - أو حليب بقر
- منفحة مذوبة بربع كوب ماء (الكمية حسب تعليمات الباكيت)
المنفحة بتكون على شكل كابسولات، بودرة أو سائل. متوفرة عند محلات الألبان والاجبان، عند الصيدليات أو ممكن العطار.
Ingredients
- 4 litres Raw Goats Milk - Unpasteurised.
Or Cows milk (Originally Goats milk is used for Halloumi)
- Rennet dissolved in 1/4 cup water.
Check Rennet quantity required to set 4 litres (1 gallon) of Milk
Step 1 (Pasteurized your Milk)
Heat milk to reach to 72°C then set aside to cool down to become 32°C (slightly warm)
Step 2 (Add Rennet)
Dissolve your Rennet in 1/4 cup of water and add it to your warm milk, temperature 32°C. Mix, cover, and set aside for 45 minutes until the curds form. Try to maintain its 32°C temperature
Note: Rennet comes in different forms, Liquid Rennet, or tablets or powder. Look at the package instructions to see how much Rennet is required to set 4 litres (1 gallon) of Milk
Step 3: Cut the curds
Cut the curds to 2.5 cm cubes and set aside for 5 minutes
Step 4: Cook the curds
Gently mix the curds and slowly bring the heat up to 40°C, remove off heat, cover, and set aside for 1 hour, retaining the same heat as much as possible.
Step 5: Drain the curds
Drain the curds in a cheese cloth for 30 minutes. Save the whey
Step 6: Shape the cheese & drain
Transfer your curds to molds or a cheese cloth, shape and press with a hard object for 1 hour to further drain any excess whey while shaping.
Step 7: Poach the cheese
Add 1 tbsp of Sea Salt to the remaining whey and heat the whey to 90°C and remove off heat, add your pressed halloumi cheese to the hot whey and poach for an hour off heat yet in a warm place.
Step 8: Brine your Halloumi cheese & refrigerate
Mix 2 cups of water with 2 cups of whey and 2 tbsp of Salt. Transfer your halloumi cheese to the brine and refrigerate for at least 2 days to develop texture. refrigerate up to 1 month in its brine.
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مكدوس في أسبوعين🤓 ب 24 ساعة😉 ب ٥ دقائق 😱 و وصفة دبس فليفلة مشوية Makdous Pickled Eggplants 3 ways
