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.
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!
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.