Akkawi cheese is a white cheese originating in the middle east. It is used throughout the Levant in sweets and savory dishes. This time I made Akkawi cheese to use it in my Knefeh. Let’s cook together and have some fun! 🙂
This recipe makes about 2 cups of cheese.
Ingredients
- 1 1/2 liter Milk
- 1 cup Yogurt
- 1 tbsp White Vinegar
- 1 tbsp Salt
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I started by heating up my milk in a pan on medium heat. Just as the milk started to be hot enough to see some steam coming rising from it (do not let the milk boil) I added the yogurt and mixed well. some curdles will start to appear. I then added the spoon of white vinegar and the curdles separated from the rest of the liquid. I left them on medium low heat until they boiled. I placed a strainer in a bowl and 3 layers of paper towels in the strainer. I then pored my curdles in it. I wrapped the curdles with the excess paper towels (you can use a cheese cloth instead). and placed a plate on top. I let the cheese strain for 8 hours. I then placed the cheese in a small container. I added the salt to the water that drained from the cheese into the bowl and poured it into the container. This water will help preserve the cheese for a longer period of time. after 24 hours in the water, the cheese is ready.
Enjoy! 🙂
