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- Ingredients
- Recipe
- Whole milk2 l
- Natural, unsweetened yogurt200 ml
- Patience.. Lots of patience1 to taste
- First add the 2 liters of milk in a pan, take the pan to the fire in medium flame, as soon as it boils, turn off the fire, and let the milk cool, the ideal temperature to add the pot of natural yogurt will be when you put the your finger (properly sanitized) in the milk and hold it for 10 seconds without finding burns or very great discomfort (the milk needs to be warm, but not to the point of burning). In a separate pot add a cup of this milk and the yogurt, mix well and then pour and mix very well in all the milk content, after that place the mixture in a pot of preferably 2 liters, and the leftovers add to a pot smaller, cover them and wrap them in a blanket or blanket (do not let air in) and let the mixture rest for at least 15 hours. After 15:00 open the pots and make sure that the mixture has gained consistency, and take the pots to the fridge for 5 hours, after that it's time to dry your curds, but remember, the pot with less amount of curd can replace the yogurt the next time you go to make the recipe, if you want to use it that way, just keep it in the fridge, and don't put it to dry with the rest of the curd. To dry the curds, you can use a pillowcase or a large cloth that is only used for this recipe, traditionally the Arabs let the curds dry by pouring the contents into a cloth and closing the cloth from all sides leaving the contents inside the cloth and hanging it somewhere to dry, I prefer it in a way that I personally find easier and more practical, for that you will need a cloth (I use the smoothest dish duck) and a deep pot, place the cloth spread out inside the pot and then gradually put the curds, be very careful that the curds do not leak on the edges of the dish towel, if it is full, you can carefully take the dish towel and make it like a small bag (you have to hold it very well on all sides so that the dish towel does not open) with the content in the middle and press the dish towel a little to get out the excess whey, after that add the rest of the curd (and repeat the process just to remove the excess serum if necessary again) after that place the dish cloth with the content in the middle inside the pot, but keep pulling from the sides so that the cloth rises and stays about 3 fingers away between the bottom of the pot and the cloth and cover with a lid or a plate, in this way the whey will drain into the pot, (when the whey is almost touching the cloth, it will be necessary to remove this whey, you can discard it or use it in other recipes), leave the curd dry for at least 10 hours, the longer it goes, the more consistency and creaminess it will have, after it's ready, add salt to taste, and if you prefer you can put a little pot and add olive oil to help with conservation (in the fridge). as I said, one of the main ingredients is patience, because in addition to a time consuming recipe, it is a little complicated to prepare, but believe me, it is one of the best side dishes, especially accompanied by bread and olive oil!! It looks wonderful!! If it's the first time you're going to try the recipe, you can also choose to make half the recipe, it ends up being more practical when drying the curds.. This was the recipe I decided to share today, I love it and make it all the time!💕
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