Akkawi cheese comes from the word Akka , a very famous and beautiful city in Palestine. Nabulsi cheese comes from the word Nablus another city in Palestine. These people because they used to have a lot of cattle , they became masters in cheese making..Thanks for the video.
I appreciate your comment. Thank you. I have a video about making Nabulsi cheese if you are interested to learn how to make it at home (unless you already know?).
I have never seen a TH-cam tutorial which is THIS thorough. You are an INCREDIBLE teacher. Covered every little detail of the process. Wish I had teachers like you in school! Keep up the great work.
Great looking cheese Maryanne. I always get requests for this cheese on my channel, so I will direct them to you! I'll have to make some myself, it looks delicious.
@gavinWebber between you where I have been following for years and @GiveCheeseachance Maryann. I have made many many - though this one I am trying this weekend and certainly looking forward to how it turns out. if it is anything like Nabulsi, then I am in cheese heaven :).
I am glad you will be trying it. Make sure you use non-homogenized milk. And flip the cheese as soon as you are able to, when you are pressing it. I show it being flipped once, but if you can flip it twice during pressing, even better. Good luck!
I love that you not only explain what you are doing but also WHY you are doing it. As someone trying to learn - and not simply follow a recipe, no matter how good of one - that is so helpful! Going to have to make this soon, just for that amazing melt pull if nothing else.
This cheese looks very similar to Mozzarella, except no stretching phase needed. It's like making cagliatta (mozz curd) and preserving it in brine for later use. Very brilliant. Hope you also make shilal or string cheese tutorial too
Would this work with Lactose free milk? If the bacteria feed on the lactose to release acid, is there a way we can replace that acid, like by adding vinegar or lemon juice?
I do not think it will work with lactose-free milk. There are cheeses that are made with vinegar and lemon juice though, but they tend to have limited flavour. Bacteria not only change the pH (acidity), but their enzymes are responsible for creating flavours in cheeses, so without them there is very little flavour.
Hi Mary Ann, Thank you for your wonderful cheese making video, I enjoyed them all, keep the good work. I live in Saskatoon, Saskatchewan, where can I get the bacteria culture, and the mould? Thanks in advance for your help🌹
You can order from a few options in North America, among which there is: Glengarry Cheese Supply, Cheeseneeds.com, and New England Cheese Supply. Search for them on the internet. All have slightly varying products, so if one doesn't have what you need, try another place.
I love this channel Mary Ann. Great to watch even though I'm not in a position right now to start making cheese at home. Your videos are lovely, and the way you present them equally lovely.
Thank you very much to you and Mr. Moumen for this. Kindly, I would like to know if any thermophilic or mesophilic culture will do it, or just the types that you mentioned. Also, the milk temperature will be lower after hours of waiting after adding the culture. Should it be reheated? And till what temperature? Thanks again.
Thanks a lot, I have been searching a months for this kind of cheese to make kunafe , I’m Syrian & I live in Netherland , here there is no akkawi cheese in the market. Thanks from the heart🌹…. Best regards.
I’m so glad you liked the video. I hope you get to make some Akawi at home. Make sure you use a non-homogenized milk. And greetings from Canada to Syria!!
Thanks a lot for all your videos, i've tried many of your cheeses's recepies and all were so delicious, my question is: we don't need to add cacl2 to the brine solution ?
That is an excellent question!. You CAN add CaCl2 to your brine. ( I have a note about that in the video description), but I say it is optional. It isn't needed. But if you want to double ensure that the texture of your cheese stays the same over time, you can add 2 tbsp of a 33% weight by volume CaCl2 solution to the 5 litres of brine. I just haven't found it to be needed when I have made it.
شكرا جزيلا للوصفة ولطفك وشرحك الدقيق. بعد عدة محاولات اكتشفت انه البكتيريا المضافه اشتغلت اسرع على حرارة ٣٨ مع المحافظة على هذه الدرجة وتحمض الحليب بمدة ساعه واحدة ل ٦،٢ . أرجو ان تكون المعلومة مفيدة للجميع.
You make a very good point! The cheese I am demonstrating in this video is the stretchy Akawi, what you refer to as Akawi Tshiki. Many of the packaged Akawi cheeses available in stores don't stretch well because they aren't the right pH (acidity), but they are still good for grilling. I use my Akawi in KUNAFE desserts so I want it to stretch properly--that is part of the gooey-gooey pleasure of eating KUNAFE, right?
It depends on where you live. I had to do an internet search. I settled on a HANNAH pH meter that is specific for home cheesemakers. Perhaps you could go their web site and you will find the pH meter I use in this video.
Thank you for a very detailed and informative video. I have 3 questions: 1. Do I use double the amount of Rennet if it is not double strength?. 2. Does it matter if the Rennet is animal or vegetable. 3. If I want to use this cheese for Kunafa, should I slice it thinly before I put it in water to get rid of the salt?. Thank you
Answers: 1. If you are using single strength rennet, you can double the amount I use in my recipe, but better still, follow the dosage of rennet that is on your rennet product. Different rennets have different strengths. 2. I have not used vegetable rennet, but it will still work. FOllow the directions on the rennet product you have. 3. Yes, slice the akawi cheese thinly to remove the salt, if you are using it for kunafe.
You are so right and so sweet teaching how to make cheese that I've become addicted to you and Fred who lives in Canada. My great, great concern is to find the recipe for making that lebanese cheese used to top the lebanese manaïch. Can you please do me that favour?
Manaeesh can be topped with different kinds of cheese (and zaatar too). Of course, I like it topped with Akawi cheese, but I have also used Nabulsi and even Feta when I don't have Akawi. How do you know Fred?
@@GiveCheeseaChance Thanks so much for answering me. As I do like making cheese, I found Fred through his footage on line. We talked a bit. He made feel capable. And now I have you making those extra ordinary things so simply, in your kitchen! I live in France and hardly find manaïch here. I miss it deeply. Can I top it with only one type of cheese or the 3 are compulsory? In that case which one of them gives that swift taste? Am I right to think akawi is the one that stretches most? Thanks for guiding me. I like what you do.Thanks.
@@oregalduboucher8792 you can use just one type of cheese on your manaeesh. Not all commercially-made Akawi cheeses stretch as well as a home-made one.
you are the ONLY Cheese making Channel that I need Madame Marie-Anne! you are a blend of the tastiest Shami chesses & elegant European chesses, thank you for being lovely & sincere in giving us all the information you need in the Kindest loveliest way possible, love from Syria
Hi, I followed your directions and made the cheese, which was great until few days later. Although it is stored in the refrigerator, it seems that the bacteria continued being active and the cheese PH kept dropping. The cheese still tastes good, but I can't say it is still Akkawi cheese. It now has the texture and the taste of Feta Cheese. Do you have any suggestions to maintain my Akkawi Cheese longer?
Did you make the brine as salty as said in the recipe? If so, the bacteria will not continue to metabolize lactose in the high salt and cold temperature.
At the beginning of the video, I say that homogenized milk is not great for this recipe. It really needs UN-homogenized milk to work out the best--to have that stretchy texture when melted. I know because I made it many times with homogenized milk and it didn't work out. Try finding un-homogenized milk by calling stores in your town to find and you will be jumping for joy with the results in your cheesemaking projects.
Yes, definitely. I tried to mention that exact thing in the video. This is a STRETCHABLE akkawi cheese. Not all akkawi cheese you buy at the story are stretchy when melted. This one is because you are monitoring the pH (acidity level, which is key if you want a stretchy cheese), so it is great for the dessert we love... kenafeh!
My milk did not make these nice curls after introducing the rennet. After waiting for a long time I ended up keeping the milk in the fridge for the next day (I waited till late night). Should I try again with more rennet maybe?
You could try that but I would also ask, what is the quality of the milk you are using? Is it ultra pasteurized? If so, you can’t make cheese with it ever. Try to find pasteurized, but non-homogenized, milk. Also, is your rennet old? Is it double or single strength? These can affect how the milk sets.
@@maryannefarah thank you for your reply! I live in Barcelona, and I've never seen milk that's not ultra pasteurized. (I ended up throwing away the first batch of carton milk, then trying again with fresh milk from the supermarket's fridge. That one turned out to also be UHT !!) The result of the second was a little better than the first one, but the resulting cheese block doesn't hold together. I need to dig deeper and look for the mentioned milk. Another problem is that the milk's pH is taking forever to decrease post culture. Next time I'll try to heat it till 35° instead of 33 ( they mention this temperature on the box). And so since I wait the whole day for that pH to drop, I don't have enough time in one day for the rest of the steps haha! Cheese sacrifices !
That’s really disappointing that you don’t have easy access to good milk. What a drag! Keep researching. Can you call some farms and talk with them? I’ve done that and got good info about suitable milks and where they are sold.
Hmmmm, blue cheeses are trickier aren't they? So far, I have done well with a roquefort-style cheese using sheep' milk. I will share what I know about gorgonzola in the future.
I could type them all out but I think it is easier for you to google "What bacteria are in 'Meso Type II' and/or 'Meso 030' and 'Thermo Type B'. You will get your answers that way. I do it all the time to get info about bacterial blends.
@@GiveCheeseaChance thx a lot, it works just fine. We have different names of bacteria blends here. I have found the ones you used. Thx for your channel, I'll be trying to make some of your cheeses. Some of them are so unique.
Akkawi cheese comes from the word Akka , a very famous and beautiful city in Palestine. Nabulsi cheese comes from the word Nablus another city in Palestine. These people because they used to have a lot of cattle , they became masters in cheese making..Thanks for the video.
I appreciate your comment. Thank you. I have a video about making Nabulsi cheese if you are interested to learn how to make it at home (unless you already know?).
@@GiveCheeseaChance I am interested. Thank you Mary Ann.
@@itsteta6191 Here is the video for making Nablusi cheese at home.... th-cam.com/video/PccBkngOPTQ/w-d-xo.htmlsi=dasWNgla55SdKqPj
Isn't it in Israel?
@@anushreyaramesh8986Israel is the name of the occupying force that came in 1948 and is responsible for THE GENOCIDE taking place now.
I have never seen a TH-cam tutorial which is THIS thorough. You are an INCREDIBLE teacher. Covered every little detail of the process. Wish I had teachers like you in school! Keep up the great work.
Wow, I feel so loved. Thank you!
Great looking cheese Maryanne. I always get requests for this cheese on my channel, so I will direct them to you! I'll have to make some myself, it looks delicious.
Hi Gavin. That's cool! If you make it, let me know how it goes. It is yummy, indeed.
And thank you for the donation, Gavin!
@gavinWebber between you where I have been following for years and @GiveCheeseachance Maryann. I have made many many - though this one I am trying this weekend and certainly looking forward to how it turns out. if it is anything like Nabulsi, then I am in cheese heaven :).
I am glad you will be trying it. Make sure you use non-homogenized milk. And flip the cheese as soon as you are able to, when you are pressing it. I show it being flipped once, but if you can flip it twice during pressing, even better. Good luck!
رائعه احب ما تصنعين ❤
I love that you not only explain what you are doing but also WHY you are doing it. As someone trying to learn - and not simply follow a recipe, no matter how good of one - that is so helpful!
Going to have to make this soon, just for that amazing melt pull if nothing else.
I’m glad you liked it. Feel free to half the recipe the first time you make the recipe. It may be easier to handle. Happy cheesemaking!
This cheese looks very similar to Mozzarella, except no stretching phase needed. It's like making cagliatta (mozz curd) and preserving it in brine for later use. Very brilliant. Hope you also make shilal or string cheese tutorial too
What an interesting cheese. And as always you are a superb teacher. Many thanks.
Well, thank you! And you are a superb commenter! 🙂
شكرا جزيلا على كل الفيديوهات لقد تعلمت منك الكثير
أنت حتى موضع ترحيب للغاية
أحسن فيديو شاهدته معلومات دقيقة جدا شكرا على المصداقية و الأمانة و اللطف .شكرا على طريقة تقديم الوصفة بسلاسة و دقة .متابع من الجزائر .
شكرا للطفك!
Would this work with Lactose free milk? If the bacteria feed on the lactose to release acid, is there a way we can replace that acid, like by adding vinegar or lemon juice?
I do not think it will work with lactose-free milk. There are cheeses that are made with vinegar and lemon juice though, but they tend to have limited flavour. Bacteria not only change the pH (acidity), but their enzymes are responsible for creating flavours in cheeses, so without them there is very little flavour.
Hi Mary Ann, Thank you for your wonderful cheese making video, I enjoyed them all, keep the good work. I live in Saskatoon, Saskatchewan, where can I get the bacteria culture, and the mould? Thanks in advance for your help🌹
You can order from a few options in North America, among which there is: Glengarry Cheese Supply, Cheeseneeds.com, and New England Cheese Supply. Search for them on the internet. All have slightly varying products, so if one doesn't have what you need, try another place.
I love this channel Mary Ann. Great to watch even though I'm not in a position right now to start making cheese at home. Your videos are lovely, and the way you present them equally lovely.
That is so kind of you to say. Thank you for watching my videos. You made my day.
What a wonderful channel. Very clear and informative!!
Thanks for watching! I hope you try some cheesemaking recipes.
I love Akkawi cheese and made it last month! Thank you for the amazing videos and recipes 😊
Oh? I'd like to hear if your recipe is similar to what I demonstrated in the video! How did you do yours?
Thank you very much to you and Mr. Moumen for this. Kindly, I would like to know if any thermophilic or mesophilic culture will do it, or just the types that you mentioned. Also, the milk temperature will be lower after hours of waiting after adding the culture. Should it be reheated? And till what temperature? Thanks again.
Others will work too.
Yes, you can add a little heat if needed (gently, slowly). I wouldn’t worry if it drops a degree or two though.
@@maryannefarah4367thank you
Thanks a lot, I have been searching a months for this kind of cheese to make kunafe , I’m Syrian & I live in Netherland , here there is no akkawi cheese in the market.
Thanks from the heart🌹….
Best regards.
I’m so glad you liked the video. I hope you get to make some Akawi at home. Make sure you use a non-homogenized milk. And greetings from Canada to Syria!!
Looks yummy
Thanks a lot for all your videos, i've tried many of your cheeses's recepies and all were so delicious, my question is:
we don't need to add cacl2 to the brine solution ?
That is an excellent question!. You CAN add CaCl2 to your brine. ( I have a note about that in the video description), but I say it is optional. It isn't needed. But if you want to double ensure that the texture of your cheese stays the same over time, you can add 2 tbsp of a 33% weight by volume CaCl2 solution to the 5 litres of brine. I just haven't found it to be needed when I have made it.
Ur awesome ❤
So are you! :-) (So sweet of you, thank you!.)
Hello and thank you for your amazing videos, would you please make a video on how to make Haloumi cheese. Thank you
Great idea. Perhaps in 2024?!
Lol OK I'll wait@@maryannefarah4367
Maryanne. Any chance you can make halloumi cheese and show us how you made it?
Great idea. I will plan that for 2024. Sorry I can't do it in the next 3 months since I have other cheeses planned.
Great work
Well, a big hello to you, Moumen!
Looks delicious Mary Anne!
Thank you, Lori!
Hi
my mom was a cheese makerer having her business and i have never seen her doing this which interesting
What kind of cheeses did your mother make?
شكرا جزيلا للوصفة ولطفك وشرحك الدقيق. بعد عدة محاولات اكتشفت انه البكتيريا المضافه اشتغلت اسرع على حرارة ٣٨ مع المحافظة على هذه الدرجة وتحمض الحليب بمدة ساعه واحدة ل ٦،٢ . أرجو ان تكون المعلومة مفيدة للجميع.
Thanks for the info!
What is the deference between akawi cheese and akawi tshiki cheese the one that can stretch a lot
You make a very good point! The cheese I am demonstrating in this video is the stretchy Akawi, what you refer to as Akawi Tshiki. Many of the packaged Akawi cheeses available in stores don't stretch well because they aren't the right pH (acidity), but they are still good for grilling. I use my Akawi in KUNAFE desserts so I want it to stretch properly--that is part of the gooey-gooey pleasure of eating KUNAFE, right?
This explains why my kunafe was an epic failure. I got akkawi cheese from the arab store. There was no stretchiness and it had a weird texture.
@@sunshineseaandvitamind8620 not also akawi in kunafe need to be prepared an cooked in a way that increase the stretch
As usual your videos are wonderful, I learnt a lot.
Thank you!
Where can I get the pH meter. Thanks for the wonderful videos
It depends on where you live. I had to do an internet search. I settled on a HANNAH pH meter that is specific for home cheesemakers. Perhaps you could go their web site and you will find the pH meter I use in this video.
Actually here is the link to the pH meter I use... hannacan.com/brands/foodcare/cheese-ph-tester
Thank you for a very detailed and informative video. I have 3 questions: 1. Do I use double the amount of Rennet if it is not double strength?. 2. Does it matter if the Rennet is animal or vegetable. 3. If I want to use this cheese for Kunafa, should I slice it thinly before I put it in water to get rid of the salt?. Thank you
Answers: 1. If you are using single strength rennet, you can double the amount I use in my recipe, but better still, follow the dosage of rennet that is on your rennet product. Different rennets have different strengths. 2. I have not used vegetable rennet, but it will still work. FOllow the directions on the rennet product you have. 3. Yes, slice the akawi cheese thinly to remove the salt, if you are using it for kunafe.
@@GiveCheeseaChance Thank you very much for your prompt reply
Do you heat the milk after you add the bacteria and wait for 2.5 hours to be multiplied? Or you keep it in room temperature?
You are so right and so sweet teaching how to make cheese that I've become addicted to you and Fred who lives in Canada. My great, great concern is to find the recipe for making that lebanese cheese used to top the lebanese manaïch. Can you please do me that favour?
Manaeesh can be topped with different kinds of cheese (and zaatar too). Of course, I like it topped with Akawi cheese, but I have also used Nabulsi and even Feta when I don't have Akawi. How do you know Fred?
@@GiveCheeseaChance Thanks so much for answering me. As I do like making cheese, I found Fred through his footage on line. We talked a bit. He made feel capable. And now I have you making those extra ordinary things so simply, in your kitchen! I live in France and hardly find manaïch here. I miss it deeply. Can I top it with only one type of cheese or the 3 are compulsory? In that case which one of them gives that swift taste? Am I right to think akawi is the one that stretches most? Thanks for guiding me. I like what you do.Thanks.
@@oregalduboucher8792 you can use just one type of cheese on your manaeesh. Not all commercially-made Akawi cheeses stretch as well as a home-made one.
وصفة رائعة ❤
Excuse me, but do I have to add CaCl2 to the fresh farm milk or not?. Thank you for answering my questions.
Hi, if you are using fresh raw milk, then you do not need to add it.
you are the ONLY Cheese making Channel that I need Madame Marie-Anne! you are a blend of the tastiest Shami chesses & elegant European chesses, thank you for being lovely & sincere in giving us all the information you need in the Kindest loveliest way possible, love from Syria
You are so very kind. Thank you! Sending you my regards from Canada!
Hi, I followed your directions and made the cheese, which was great until few days later. Although it is stored in the refrigerator, it seems that the bacteria continued being active and the cheese PH kept dropping. The cheese still tastes good, but I can't say it is still Akkawi cheese. It now has the texture and the taste of Feta Cheese. Do you have any suggestions to maintain my Akkawi Cheese longer?
Did you use homogenized milk?
Did you make the brine as salty as said in the recipe? If so, the bacteria will not continue to metabolize lactose in the high salt and cold temperature.
And did you use a pH meter to monitor the pH?
Yes to all.
At the beginning of the video, I say that homogenized milk is not great for this recipe. It really needs UN-homogenized milk to work out the best--to have that stretchy texture when melted. I know because I made it many times with homogenized milk and it didn't work out. Try finding un-homogenized milk by calling stores in your town to find and you will be jumping for joy with the results in your cheesemaking projects.
Hi
I live in Ontario Canada
Can you please tell me where I could find the both of:
Mesophilic & Thermophilic bacteria
Thanks
Finaly ❤❤❤❤❤❤
Hi do you Think the curds cheese ( fromage en grain) is good for kenafeh?
Yes, definitely. I tried to mention that exact thing in the video. This is a STRETCHABLE akkawi cheese. Not all akkawi cheese you buy at the story are stretchy when melted. This one is because you are monitoring the pH (acidity level, which is key if you want a stretchy cheese), so it is great for the dessert we love... kenafeh!
@@GiveCheeseaChance thanks a lot 👍🙏🧀
Hi. Can I use citric acid instead of the culture you used to acidify the milk. If yes how many grams for 8 kilos of milk. Thanks for the recipes
You can’t make that substitution in this recipe, sorry.
If you want a similar cheese that uses citric acid however, try this mozzarella recipe… th-cam.com/video/dY0yr2wm3ME/w-d-xo.htmlsi=rYw8mLjeoD2xlqZB
My milk did not make these nice curls after introducing the rennet. After waiting for a long time I ended up keeping the milk in the fridge for the next day (I waited till late night). Should I try again with more rennet maybe?
You could try that but I would also ask, what is the quality of the milk you are using? Is it ultra pasteurized? If so, you can’t make cheese with it ever. Try to find pasteurized, but non-homogenized, milk. Also, is your rennet old? Is it double or single strength? These can affect how the milk sets.
@@maryannefarah thank you for your reply!
I live in Barcelona, and I've never seen milk that's not ultra pasteurized. (I ended up throwing away the first batch of carton milk, then trying again with fresh milk from the supermarket's fridge. That one turned out to also be UHT !!)
The result of the second was a little better than the first one, but the resulting cheese block doesn't hold together. I need to dig deeper and look for the mentioned milk.
Another problem is that the milk's pH is taking forever to decrease post culture. Next time I'll try to heat it till 35° instead of 33 ( they mention this temperature on the box). And so since I wait the whole day for that pH to drop, I don't have enough time in one day for the rest of the steps haha!
Cheese sacrifices !
That’s really disappointing that you don’t have easy access to good milk. What a drag! Keep researching. Can you call some farms and talk with them? I’ve done that and got good info about suitable milks and where they are sold.
Pls gorgonzolla next 🙏🙏🙏
Hmmmm, blue cheeses are trickier aren't they? So far, I have done well with a roquefort-style cheese using sheep' milk. I will share what I know about gorgonzola in the future.
Thank you
A pleasure!
I made Kunafa with Akkawi cheese but it didn’t melt at all.
There are usually 2 reasons for that, if you didn’t monitor the pH or if you used homogenized milk.
Hi, could you specify what types of bacteria are used here?
I could type them all out but I think it is easier for you to google "What bacteria are in 'Meso Type II' and/or 'Meso 030' and 'Thermo Type B'. You will get your answers that way. I do it all the time to get info about bacterial blends.
@@GiveCheeseaChance thx a lot, it works just fine. We have different names of bacteria blends here. I have found the ones you used. Thx for your channel, I'll be trying to make some of your cheeses. Some of them are so unique.
ذthank you
Calcium chloride recipe
Here it is.... th-cam.com/video/hlm2DfVHxRw/w-d-xo.html