Welcome to the world of creamy indulgence! Today, I’m excited to share with you the art of crafting Akkawi Cheese, a Middle Eastern delicacy that will elevate your culinary skills and delight your taste buds. Join me on this cheese-making adventure as we explore the secrets of this beloved cheese.
Akkawi Cheese Recipe
Akkawi Cheese
This Akkawi Cheese recipe, the cheese bread is topped with nigella seeds, but you could also use a spice mixture called za’atar which will add a bit more flavor to the bread.
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Servings: 4 people
Calories: 262kcal
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Instructions
- The bottom section of the double boiler must be filled with water; while the top of the double boiler must be filled with 1 gallon of milk. Then add 2 teaspoons of salt and two rennet capsules to the milk. Follow the directions based on the rennet capsule’s manufacturer’s instructions.
- Next, strain the milk using a strainer. Notice then that the curds are being separated from the liquid. Put the curds in cheesecloth, wrap and squeeze over the kitchen sink. Note that you must remove as much wetness as possible.
- Get the curds and form them into a ball, then put it inside a glass container or bowl. Cover the curds with the cheesecloth and set aside in a cool place. Leave it be for about two weeks, maintaining temperature of about 45⁰-50⁰
- After two weeks, get the already made cheese. Make brine solution by combining 1 lb. of salt and ½ gal. of water; and blend them well. Using cheesecloth, wife the surface of the cheese with brine solution. Cover the cheese with cloth for yet another two whole weeks.
- Repeat process for every two weeks until you reach a sum of eight weeks. If you want your cheese to be tangier, add another four weeks after the eight-week period, doing the same process.
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Notes
A delicious flat cheese bread called Akkawi manakeesh, super popular in Saudi Arabia, and for good reason, it is delicious!
Nutrition
Serving: 100g | Calories: 262kcal | Carbohydrates: 3g | Protein: 22g | Fat: 18g | Saturated Fat: 14g | Sodium: 1000mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Akkawi Cheese – Slow Cooker Edition
Ingredients:
- 1 gallon whole milk
- 1/4 teaspoon calcium chloride (optional)
- 1/4 teaspoon liquid vegetable rennet
- 1/4 cup cool, chlorine-free water
- 1 teaspoon salt
- Cheesecloth
Instructions:
- Pour the whole milk into the slow cooker and set it to low heat. Heat the milk gradually, aiming for a temperature of about 85°F (29°C). Use a kitchen thermometer to monitor the temperature.
- If you’re using calcium chloride, dilute it in a small amount of cool, chlorine-free water. Add it to the milk and stir gently.
- In a separate container, mix the liquid vegetable rennet with 1/4 cup of cool, chlorine-free water. Ensure it’s well combined.
- Once the milk reaches the desired temperature, turn off the slow cooker. Slowly pour the rennet mixture into the milk, stirring gently as you do. Stir for a minute or two to evenly distribute the rennet.
- Cover the slow cooker and let it sit undisturbed for about 45 minutes to an hour. During this time, the milk will curdle, forming curds and whey.
- After the curdling time, use a long knife or a curd cutter to cut the curds into small cubes, about the size of peas. Be gentle to avoid breaking the curds too much.
- Turn the slow cooker to low heat again and heat the curds to about 105°F (40°C) while gently stirring. This will take around 15-20 minutes.
- Once the curds reach the desired temperature, turn off the slow cooker and let the curds settle for 5 minutes.
- Line a colander with cheesecloth and place it over a large bowl or in the sink. Carefully ladle the curds into the cheesecloth-lined colander to drain. Gather the corners of the cheesecloth and tie them together to create a bundle.
- Hang the cheesecloth bundle over a bowl or sink faucet and let it drain for at least 6-8 hours or overnight. The longer it drains, the firmer the cheese will become.
- After the draining time, remove the Akkawi Cheese from the cheesecloth, transfer it to an airtight container, and sprinkle it with salt. Seal the container and refrigerate the cheese for at least 24 hours to develop its flavor.
- Your homemade Akkawi Cheese is now ready to be enjoyed. Slice it, crumble it, or use it in your favorite Middle Eastern dishes.
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Melt-in-Your-Mouth Akkawi Cheese: A Culinary Adventure
Welcome to the world of creamy indulgence! Today, I'm excited to share with you the art of crafting Akkawi Cheese, a Middle Eastern delicacy that will elevate your culinary skills…
Tips for making Akkawi Cheese
Serving Suggestions
- Mezze Marvel: Serve your Akkawi Cheese as part of a Middle Eastern mezze platter with olives, hummus, falafel, and fresh pita bread. It’s the perfect addition to a spread of savory delights.
- Fresh Vegetable Wrap: Create a healthy wrap by pairing Akkawi Cheese with crisp cucumber, tomatoes, and mint leaves. Drizzle with olive oil and a pinch of sumac for an extra layer of flavor.
- Breakfast Bliss: Start your day with a Mediterranean-inspired breakfast. Spread Akkawi Cheese on warm toast or flatbread, and top it with sliced tomatoes and a sprinkle of za’atar.
- Grilled Delight: Grill slices of Akkawi Cheese until they develop a golden crust. Serve them with a drizzle of honey or pomegranate molasses for a sweet-savory contrast.
- Cheese Plate Charm: Create an elegant cheese plate featuring Akkawi Cheese alongside other cheeses, dried fruits, and nuts. Pair it with a glass of white wine or a cup of Moroccan mint tea.
Cooking Tips
- Quality Milk Matters: Start with fresh, high-quality whole milk. The better the milk, the creamier your cheese will be.
- Maintain Temperatures: Pay close attention to milk temperatures during heating and curdling. Use a kitchen thermometer for precision.
- Gentle Curd Cutting: When cutting the curds, be gentle to avoid breaking them into very small pieces. You want curds about the size of peas.
- Patience with Draining: Allow your cheese to drain thoroughly. The longer it drains, the firmer it will become.
- Salt to Taste: Be cautious with salt. Taste the cheese before salting, as it can become too salty if not brined thoughtfully.
FAQs about Akkawi Cheese
- Can I use skim or low-fat milk to make Akkawi Cheese? Whole milk is recommended for the creamiest results. Using skim or low-fat milk may result in a less creamy texture.
- How long can I store Akkawi Cheese? Store Akkawi Cheese in an airtight container in the refrigerator for up to two weeks. Ensure it’s fully submerged in brine to maintain freshness.
- Can I freeze Akkawi Cheese? Freezing is not recommended, as it can alter the texture and flavor of the cheese.
- What is the ideal serving temperature for Akkawi Cheese? Akkawi Cheese is best enjoyed at room temperature, as it becomes more flavorful and creamy.
- Can I reuse the brine for future batches of cheese? Yes, you can reuse the brine for multiple batches. Simply strain and refrigerate the brine between uses, ensuring it remains clean and salted.
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Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.
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