How to make kashkaval cheese

Written By The HealthMeth Team - Updated On Wednesday, January 27, 2021 12:00 PM

Making kashkaval cheese

the ingredients

  • Four liters of milk .
  • Rennet (the substance that helps the milk curd into cheese).
  • A quarter of a teaspoon of animal liquid diluted in a quarter of a cup of unbleached cold water.
  • A quarter of a teaspoon of liquid calcium chloride is diluted in a quarter of a cold cup of non-chlorinated water.
  • Cheese block.
  • salt.
  • A measure of the acidity of milk.
  • Quick-read thermometer.


Milk preparation

  • Heat the milk to a temperature between 74 to 78 ° C to eliminate any bacteria that might be present in it, which could interact with the rennet.
  • Cool the milk to a temperature between 34 ° C and 37 ° C.


Curdling of milk

  • Add the rennet to the milk, leave it to rest for five minutes, then stir it up and down gently so that the rennet is distributed in the milk gently.
  • Leave the milk to curdle for thirty minutes.
  • Add the diluted solution of calcium dichloride, and stir slowly with the milk for two or three minutes, add the fermentation material in the small nuggets and continue stirring for another three to five minutes.
  • Cover the container that contains the mixture and leave it for about an hour, during which time the milk must turn into a mass of curd surrounded by liquid milk onion.
  • Push the milk with a spoon or knife into the container, and the serum should be somewhat clear, and if the dividing line is unclear, re-cover the container and leave it aside for an additional quarter of an hour, then test it again.


Cheese processing

  • Cut the curd into pieces about a centimeter thick using a knife, and try to cut the curds closer together.
  • Leave the chunks aside after chopping for an additional five minutes, as this helps get rid of more whey.
  • Slowly heat the pot with the curd, and the temperature should rise by 1 ° C every five minutes.
  • Keep warming the curd and whey slowly and steadily, so that the temperature is between 35 to 38 degrees Celsius in ten minutes, and continue heating slowly until the temperature is between 40 to 42 degrees Celsius in twenty minutes, that is, the time accumulator will become thirty minutes .
  • Leave the curd aside for about 2 hours, and it is at a temperature of 40 to 42 ° C, so that its pH is between 5.6-5.7.


Extraction of kashkaval

  • Extracted all whey milk , and keep it to use it later.
  • Press the curdled cheese pieces together to form a doughy mass, and get rid of the excess whey.
  • Continue wicking off the serum for 1 to 2 hours.
  • Leave the curd mass in a cooler place, that is, at a temperature between 20 to 22 minutes, to fully ripen, and reach a pH between 5.2-5.3, and this process usually takes between two to ten hours, or leave it overnight, so that Curd is liable to form.
  • Test the stretchiness by taking a few small pieces of curd, placing it in water at a temperature of about 77 degrees Celsius, and leaving it in it for several seconds, and make sure if you are able to pull the curd out, unless the curd is not prepared yet, heat it again to replenish the bacterial growth and reduce The hydrogen figure.


Stretch the curd and form the kashkaval

  • Cut the curd blocks into thin slices, then put them in a hot brine with a temperature between 72 to 75 degrees Celsius, so that the brine is made from water and sodium chloride is added to it in a ratio of 16 to 18%.
  • Cook the kashkaval pieces for an additional two to three minutes, take them out of the saline solution, and roll them together and gently knead them to make a homogeneous mass, and if the pieces are not able to combine together, return them to the hot salt water for another two to three minutes.
  • Knead for a period of time to get a smooth, smooth surface, transfer the curd dough to the stage of rotting (i.e. a container can do the trick), and press it towards the bottom, and at this stage it should be homogeneous.
  • Cool the cheese curd, and the cooling is done in two ways; By cooling immediately in a cold water bath with a temperature ranging between 10 to 15 degrees Celsius, for a period of forty to sixty minutes, or by leaving it to cool on its own by leaving it for a whole night at a temperature of 12 to 18 degrees Celsius.
  • Put the dry salt on the surface of the kashkaval, and leave it at a cool room temperature between 12 to 16 degrees Celsius for two days, then wipe the kashkaval with salt again, and repeat the process for twenty days.