جبنة الحلوم من الصفرHalloumi Cheese скачать в хорошем качестве

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.