” HOW TO Make Halloumi Cheese? “

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Halloumi cheese or Haloumi is a traditional Cypriot cheese that is also popular in the rest of the Middle East and Greece, and is now made in many countries and regions around the world. Traditional artisan Halloumi cheese is made from unpasteurised goats milk, sheep milk or a combination of the two. Traditionally, the mint leaves were used as a preservative. The cheese is white, with a distinctive layered texture, similar to Mozzarella, and has a salty flavor. But, today, Halloumi is often garnished with mint to add to the taste. Many people also like Halloumi that has been aged; it is much drier, much stronger and much saltier.

With its ability to withstand high temperatures without melting, Halloumi cheese can add variety and interest to cooked dishes and salads. In fact, Halloumi slices can be grilled or fried on its own. The cheese is very easy to make. Its heat resistant property comes from the fact that the fresh curds are boiled in whey and then placed in a brine solution for storage. The brine solution also makes this a long-lasting, but naturally salty cheese, and the brine is often rinsed off before the cheese is cooked or eaten.

The Halloumi cheese is made with only two ingredients: goat milk and rennet. The lack of cultures causes this cheese to be rather bland, and mint leaves are used to impart flavor to it. Some modern recipes also call for the addition of a mesophilic starter culture to add more flavor.

Ingredients:

  • 1/2 gallon whole goat milk
  • 1/8 tsp. rennet
  • 1/8 cup water
  • 1/2 tsp. chopped mint (optional)

Special supply:

  • cheese cloth -lined colander

Warm the milk to 90°F. Add the rennet to the water, and stir into the milk. Continue to stir for 30-60 seconds to be sure the rennet is evenly distributed.

Let the milk rest until the surface has gelled, usually about 10-15 minutes. You can check for gelling by lightly touching the surface of the milk with the flat side of a small spoon. If the spoon leaves an indent, the milk has gelled.

Multiply the amount of time until surface gelling by 2, and wait that much longer before cutting the curd into 2″ pieces with a long knife.

For example, if it was 10 minutes before the surface gelled, wait 20 more minutes to cut the curd – cutting horizontally, vertically and diagonally across the depth of the curd.

Let the curd pieces rest for about 10 minutes, then cut them into smaller, 1/2″ pieces. Let the smaller pieces rest for 10 more minutes.

Now, stir the curds gently for 10-15 minutes to encourage the whey to separate.

Pour the curds into a cheese cloth-lined colander placed over a pot (you will be using this pot of whey later), and let drain for several hours until no whey is left standing with the curds.

* Optional – At this point, you can add about 1/2 tsp. chopped mint into the curds, or wait and place mint inside the folded pieces of cheese at the end of the process.

Fold the cheese cloth over the curds and press with your hands to remove more whey and to fuse the curds together. If the curds are still very loose and moist, place a weight on top (a gallon of water works fine), and continue to let drain.

When the curds are dry enough to stick together well, cut them into approximately 2″ wide strips. Bring the pot of drained whey almost to a boil (around 195°F), and drop in the cheese strips.

Let cook for about 10-15 minutes, or until the strips float to the surface. Remove the strips from the whey, lightly salt each side, and let cool for 1-2 hours.

How to store Halloumi?

To store the Halloumi, you can make a brine solution of 1/2 cup salt dissolved in 1 quart water. It is traditional to fold the cheese slices in half, making a “U” shape (* Optional – with mint leaves inside the folded portion), before storing in the brine.

The brine will keep your Halloumi good for several months, and the flavor will increase with storage time.

You can grill or fry your Halloumi, or use it to top salads and stir-fries. The thick, chewy texture of this cheese makes it a great protein substitute for meat in main dishes.

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HOW Whey Benefits YOUR Skin?

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Whey, the nutritious liquid left over from curdled milk when the curds are removed. Whey contains the water-soluble proteins, vitamins, and minerals in the milk. And there are many things you can do with this leftover whey. Besides using it in bread baking, soup stock, to cook pasta and in a pinch to ripen your cheese if you are out of culture, you can even drink whey plain or sweetened. When taken internally, whey protein is rapidly assimilated by the body and it provides your body with the complete protein it needs to regenerate and rejuvenate the protein-rich hair and skin cells.

Whey can be used on your skin as  cleanser, toner and moisturizer. Whey is gentle and slightly anti-microbial. Recent personal testimonies have stated that whey helps with acne. In fact, it was shown in a cosmetic pre-development research that whey helps lighten skin pigmentation like, age spots. And several commercial skin products have incorporate whey in their skin care products due to its benefits.

The simplest way to use whey for skin care is a whey bath. Simply add 1-2 cups of whey to a tub of fresh water. Soak for 10-20 minutes. The acidity of the whey is great for restoring the pH level of the skin, and the whey proteins will help rejuvenate skin cells.

Use the same approach for your face with a whey toner. Dampen a cotton ball or pad with whey and smooth over face. For even more skin benefits, soak some herbs, such as chamomile or peppermint in the whey.

For tired eyes, wet a tea bag with cold whey and place over closed eyes. It is best when apply in the morning. In five to ten minutes, you should feel completely refreshed!

For any homemade skin care recipes that use water, use whey instead, and when using a dry clay mask, wet your face first with whey.

Now that you have a list of whey benefits so, go ahead and get some goat whey if you have  exhausted your  leftover whey from making cheese, and start  YOUR way to better skin and hair!

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How To Make Saint Maure

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Making Saint Maure is trying something really fun, getting moldy. Once you try this moldy Chevre, you may never go back to plain Chevre again. You will need molds like in plastic containers with holes in the bottom, to make this cheese.

Ingredients:

  • 1/2 gallon of fresh goat milk or raw, unpasteurized goat milk
  • 1 oz. mesophilic culture
  • liquid rennet
  • 1/8 tsp. of white mold powder (Penicillium Candidum).

Special supplies:

  • 5 Chevre molds
  • draining mats

Remember to sterilize all your equipment before you begin.

In a stainless steel pot, warm the milk to 72°.

Add the culture, white mold powder and stir well. Now you need to add 1/5 of a drop of rennet. Or measure out 5 Tablespoons of water into a small cup. Add to the water 1 drop of liquid rennet and stir well. Now measure out 1 Tablespoon of the rennet dilution (this one Tablespoon contains 1/5 of a drop of rennet) and add it to the milk. Stir well.

Cover the milk and place the pot somewhere that it can sit undisturbed and will stay about 72° for about 18 hours. But, you can let it go for 24 hours. What you do is place the pot in the cold oven until the next day.

When the milk has coagulated, you are ready to mold the cheese.

To make moldy cheeses:

Pour off any whey that has separated from the curd. Place your molds on a rack over a large baking pan. A lot of whey will drain from your cheese, and you will need a large pan to catch it. Carefully ladle the curds into the molds. Let the curds drain for two days at room temperature.

After the cheese has drained you can carefully unmold them into your hand. Sprinkle all the sides of the cheese with a little Kosher salt. When you unmold the cheeses, they may already have started to develop their fuzz.

For this aging, you will need some draining mats. For smaller weave in the mat, you can use a plastic craft “canvas” and it is available at Wal-Mart. If you want a larger hole in your drying rack, use “egg crate”. It comes in a large sheet intended for use in suspended ceilings and is available at home improvement stores. You can use these two “mats” separately and in combination to dry and age cheeses.

To age your Chevre, place them on a drying mat cut smaller than a large gallon size ziplock freezer bag. Slip the mat with the cheeses into a gallon ziplock bag, blow up the bag and seal it. Now you have a little aging “cave”. Let the cheeses age on the counter for a few more days and then move them into your cheese aging fridge. Here they continue to fuzz up for a few weeks. You can eat your little fuzzies at any time, but try to let them age a couple weeks to develop a good covering of mold.

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Quark Cheese Recipe

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Quark Cheese is commonly known as curd cheese. Quark cheese is soft, fresh cheeses made without rennet. Although traditionally made with cow milk, goat milk quark is every bit as appealing and useful.

Quark has a texture similar to that of a thick sour cream, and is most often used in baking. Its smooth texture and mild, tangy taste add lightness and moisture to baked goods. It is simple to make Quark at home from buttermilk.

It can also serve as a substitutes for ricotta in dishes such as lasagna, and as a base for dips and toppings. Alternatively, it can also substitutes in recipes that use sour cream, yogurt cheese or cream cheese.

How to make Quark Cheese

It will takes up to 48 hours before it is ready for your recipes, although the actual time that you will need to spend with it is about 10 minutes.

To make quark cheese, heat 1 quart of goat milk to 88 °F, and add 1 Tablespoon. buttermilk with active cultures. If your buttermilk is not quite fresh, you may want to add an extra tablespoon, as the culture activity declines over time.

Cover the pot, and leave it at room temperature for 24 hours. At the end of that time, the mixture should have a consistency very similar to yogurt.

Pour the mixture into a cheese cloth-lined colander. Either leave the cheese in the colander and cover, or tie the cheese cloth corners together over a wooden spoon or stick and hang over a pot.

Leave the cheese to drain for 12-24 hours in the refrigerator. Remove from the cheese cloth, place in a dish, and Enjoy! Normally, you will get about 8 oz. of cheese from 1 quart of milk.

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