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Quraish cheese
Quraish cheese is one of the most common types of cheese in Egypt, and it is widely spread in rural areas due to the ease of manufacturing, low cost, and many benefits. Whereas, cottage cheese is rich in animal proteins, and it contains a high proportion of calcium and phosphorous in addition to vitamins and minerals, and it is also low in fat.
Quraish cheese is made from curd, with low or no salt, and doctors recommend it for patients with heart, kidney and high blood pressure, provided that health conditions are followed in its production
Quraish cheese industry on farms
- After removing the cream from milk curd remaining by decantation; Farmer's methods can be followed by putting the milk out of the refrigerator for a period of three days, or by boiling the milk and putting it in the refrigerator, then withdrawing the cream from the face.
- After boiling the milk, put a little salt and vinegar on it, and leave it in a warm place for a period of three hours, and after noticing that the consistency of the milk is placed inside a piece of gauze, and filtered and combined for a period of six hours until the cheese is firm.
Quraish cheese industry in the countryside
- People in the countryside use different roads; Where they leave the curd in a clay pot until the cream rises to the surface and after that it is withdrawn.
- The milk is left in a warm place until the frosting process is completed, noting that the laying process is at room temperature equivalent to twenty or twenty-five degrees Celsius.
- Temperature control is very important; Among the things that should be noted:
- The temperature should not be raised above the required rate in order not to cause mold, the appearance of an inappropriate taste in the cheese , and so that it does not become sour
- Lowering the temperature below the required temperature helps the microbes that cause mold and cheese spoilage to spread and create.
- Milk must not be pasteurized ; It is caused by the microbes present in it.
Making Quraish cheese at home
the ingredients
- Four liters of milk bovine pasteurized.
- Four tablespoons of white vinegar.
- Pinch of salt.
How to prepare
- Heat the milk in a non-stick saucepan over a medium temperature until it is about to boil.
- Add the amount of vinegar to the mixture, stir a little, then remove the mixture from the heat, and put a pinch of salt.
- Cover the pot with a piece of cloth, and leave it for a period of two hours, until the solid material separates from the liquid.
- Bring a large colander, line it with a large piece of gauze, and place it in a deep bowl.
- The solids formed on the surface of the milk are lifted with a perforated scoop and placed in the gauze pad.
- Cover the cheese with a piece of gauze, then place a heavy, clean weight on it until it is drained of water.
- Roll the cheese in the form of a cylinder with a nylon bag or a piece of tin foil, then press it well to get rid of the liquids, then put it in a clean container.
- The cheese is placed in the refrigerator until it is completely firm, then taken out until use.
Greek salad with cottage cheese
the ingredients
- One hundred and eighty grams of cottage cheese, sliced.
- 1 small red onion, cut into thin circles.
- 2 tomatoes cut into slices.
- 2 cucumbers, cut into circles.
- Pinch of salt.
- Pinch of ground black pepper.
- A tablespoon of olive oil.
- A teaspoon of oregano.
- Two tablespoons of fresh mint leaves.
- A teaspoon of red vinegar.
How to prepare
- In a deep saucepan, mix cucumber slices, tomatoes and onions, then add olive oil, oregano, and red vinegar.
- Gently stir the ingredients until completely mixed and mixed.
- Brush the cottage cheese slices with a little olive oil.
- Heat a non-stick frying pan over a fire, and place the cheese slices for a minute or two on each side until they are well roasted.
- Spread slices of cottage cheese over the salad, and garnish with mint leaves.
