So my hubs is from Morocco and is this beautiful perfect golden color like the perfect roasted marshmallow...While I sit over here yelling hey pull me out of the bag I wanna be toasted too! Basically I glow in the dark. It's sad. Anyway. Since he is so far from back home and his mom makes everything by scratch I try to bring a little bit of home for him now and again. Some stuff I do from scratch like bread and we don't eat processed foods unless it's a treat or something. But his mom does everything from bread, cheese, olives, yogurt you name it. She even makes this dried salted meat called ghadid...oh my gosh amazing! It's to humid where we live that I would be afraid it wouldn't dry right out in the sun here or I would have to learn that recipe. But alas luckily for me there is Cheese. Perfect. Delicious CHEESE! We eat quite a bit of dairy in our house (yay for protein!) so I thought hey I can do this it can't be that hard right? So I watched a few videos on making cheese and we asked his mom what her recipe was and how she made it. We and I mean that loosely as I don't speak Moroccan Arabic so he has to talk to his mom and translate for me. I know a few words from their stay last year with us and learned quite a bit but for this I thought better safe than sorry! So I now have "the recipe" that he grew up on just on a smaller scale. We don't have 10 kids to feed cheese too haha!
Jben or Fresh Moroccan Cheese
1QT milk
1 QT Buttermilk
1/4 TSP salt
1/4 TSP thyme or other herb of choice **optional** We like it plain ourselves.
1.Take your milk and salt and place in saucepan over medium heat and heat until just before boiling. 2. Poor heated milk mixture over cold buttermilk in a bowl, stir, and let set for 2 hours. Your cheese should begin to make little curds. If you choose to add a flavor such as an herb to your cheese now is the time to do so when mixing the milk and buttermilk.
3. Take a piece of cheese cloth and lay it over your fine mesh strainer and a bowl. Pour cheese mixture slowly through the cloth and strainer into a large bowl and cover with the ends of the cloth. If you do not have cheese cloth you can just use the strainer.
4. Let sit for 10 hours for cheese to separate from the whey. This can be done just on your counter.
5. Remove from strainer and cheese cloth and enjoy!
Don't throw the whey away! You can use it for so many things like bread, rolls, tortillas, or your pets will love it over their dry food. Butter and Nana went crazy! For the bread just replace it with either the milk or water in a recipe.
This cheese is so yummy over toasted bread with sliced tomato. I also really like it over these lower carb pitas with a decent amount of protein I found called Joseph's Pitas with flax. They also have a wrap as well. Most low carb breads I have tried I haven't been a big fan of not even the tortillas until I found Joseph's. I get them at Walmart up by the Deli counter. They make great mini pizza crusts too!
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