- 1 Akawi Cheese
- 2 modus operandi of cheese Akawi 2.1 components 2.2 How to Setup
- 2.1 components
- 2.2 How to Setup
- 3 Preparation Kunafa 3.1 components 3.2 Preparation
- 3.1 components
- 3.2 Preparation
The Akawi cheese of famous cheeses that are used in the filling Kunafa and prepare many kinds of food and Eastern and Western recipes, it is also used in the preparation of meals breakfast and many different kinds of salads, desserts and Alkikat after Desalinized and soaked. The show comes to you the way the cheese Akawi at home with ease, and also we will show how to prepare Kunafa.
Work Akawi cheese way
- Six liters of milk cow or goat's milk whole milk.
- Rennet It helps to ferment milk and help him to be separated from the serum, exists in the form of small circular discs sold in pharmacies.
- Coarse sea salt.
How to Setup
- Keep the amount of milk in a saucepan of stainless steel on fire and then we Baghlia, then Ntefye fire and let it cool slightly up to the heat that accepted by the body, we can be measured using a measurement scales, it should not exceed the milk temperature of 40 ° C, it can also be measured by Touch the tip of the finger.
- Keep a grain of rennet in milk and Nrkha melt until it reaches the milk to the temperature required, then toss well milk.
- Run as much milk cover and judge Sophie wrapped and put it in a warm place for five hours at least.
- Open much after the passage of time, then you will notice that the milk turned into a tablet of cheese.
- Pass the knife to cut it into cubes and then close the pot and Nfah mystic cover and put it again in a warm place for five hours.
- We open much after the passage of five hours, then we will notice that the cheese cubes gathered at the top and completely separated from the whey or serum.
- We filter out the cheese in a soft strainer holes until we get rid of whey and then we bring a piece of clean gauze.
- Nrtbh in the form of two layers and then we put the cheese in it and leave it for five hours until Atcefy of excess water.
- Open gauze after five hours later, we split the cheese into three equal and then Nkurha the ball with pressure form hands sections, then we bring three pieces of gauze folded on two layers and put each ball of cheese balls into gauze Nglgaha tightly.
- Keep cheese tablets in a flat strainer and then put the tray above or any unfolded to the weight of the cheese is pressed tablets, and leave it for another five hours.
- We remove the gauze for cheese after the passage of time, then you will notice that the cheese became Ojmd than before and get rid of excess moisture and water, it has become the shape of a rectangle circular edges.
- Keep cheese tablets in a colander with large holes and then publish them sea salt and leave for two days, then we will notice that it has become Ojmd and Tceft of water completely, and is ready to eat.
- Five hundred grams of a paste Kunafa.
- A teaspoon of crushed Arabic gum.
- Two hundred and twenty grams of margarine.
- Five hundred grams of mozzarella cheese.
How to prepare
- Melt the margarine in a pan, then put one-third on the dough, and the rest of the amount in the Pyrex pie shape.
- Wringing dough Kunafa ghee well.
- Keep the dough in Albariks, and Nrsa evenly.
- Cut mozzarella cheese distribute evenly over the dough.
- Publish the dough Palmskth and crushed pistachios.
- Enter Kunafa to the oven for ten minutes until Taathmr at 180 degrees.
- Toss in Kunafa tray or dish more cautiously; So that the dough from the top and bottom of the cheese.
- Keep warm on the country Kunafa, and then decorate them pistachio.
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