Make Akkawi Cheese
Akkawi is a creamy, soft cheese that hails from the Middle East. The process used to make this spreadable cheese is known as wiping. Like other cheeses made through this technique, akkawi forms a sort of rind on its outer surface. Knowing make this delicious cheese gives you the ability to add cultural flavors to your appetizer plates and other snacks. Making akkawi cheese at home is easy with ordinary kitchen materials and ingredients.
Instructions
1. Fill the bottom reservoir of the double boiler with water. Fill the top reservoir with the milk.
2. Crack and dissolve the rennet capsules into the milk, and stir in the salt. Bring the milk to a slow boil. Let it boil for 30 minutes. The rennet added to the milk helps the milk curdle and separate.
3. Strain the curdled milk, separating the curds from the whey. Spread out the larger square of cheesecloth and dump the resulting curds from the strainer onto it.
4. Wrap the curds tightly in the cheesecloth and squeeze them firmly over a sink to express the moisture.
5. Remove the curds from the cheesecloth and form them into a ball. Place the ball into a large, glass bowl. Cover the bowl with the cheesecloth square. Place the bowl in a dry, dark place and leave it covered for 2 weeks.
6. Add the pound of salt to the half-full jug of water. Shake the jug to dissolve the salt thoroughly. Wet the smaller square of cheesecloth thoroughly with this brine solution.
7. Wipe down the surface of the aging cheese after it has set, covered, for two weeks. Cover it and let it sit for an additional two weeks. Repeat this process for about eight weeks. If you want a sharper taste, let the cheese age for an additional month as you continue the brine-wiping process. Otherwise, after eight weeks it will have a mild and creamy taste with a slightly salty rind.
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