Domiati–Gybna beyda
Known as Domiati in Egypt and Gybna beyda in Sudan, this is a hard, white cheese.
Procedure
Heat fresh milk to 35°C and add enough salt to give 7 to 10% salt solution in the milk.
Add enough rennet to coagulate the milk in 4 to 6 hours.
Once set, transfer the coagulum to wooden moulds lined with muslin.
Allow the whey to drain overnight.
On the following day, pack the cheese in tins and fill the interspaces with whey.
Seal the tins by soldering.
Notes:
1 and 2. In some areas rennet is added before salting. In this procedure, salt is not added until a coagulum has formed. If salt is added before rennet it is not advisable to add more rennet to shorten the coagulation time, as this reduces the quality of the cheese.
6. Whey expulsion continues during storage and the cheese hardens.
Expected yield: 1 kg of cheese from 7 kg of milk (15%).
Domiati–Gybna beydaKnown as Domiati in Egypt and Gybna beyda in Sudan, this is a hard, white cheese.ProcedureHeat fresh milk to 35°C and add enough salt to give 7 to 10% salt solution in the milk.Add enough rennet to coagulate the milk in 4 to 6 hours.Once set, transfer the coagulum to wooden moulds lined with muslin.Allow the whey to drain overnight.On the following day, pack the cheese in tins and fill the interspaces with whey.Seal the tins by soldering.Notes:1 and 2. In some areas rennet is added before salting. In this procedure, salt is not added until a coagulum has formed. If salt is added before rennet it is not advisable to add more rennet to shorten the coagulation time, as this reduces the quality of the cheese.6. Whey expulsion continues during storage and the cheese hardens.Expected yield: 1 kg of cheese from 7 kg of milk (15%).
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