Gybna Khadra (litteral translation “Cheese Green” which is Raw Fresh white cheese)
I learnt this receipt from a local farmer (old lady), she showed me how to do it, i tried it, and it very nice.
It’s s a semi-hard white, Starter is not used. The storage life of the cheese could be 10 days until more 4 months, i will explain how.
About one kilogram of cheese will be obtained from seven litres of milk.
Method:
1. Heat fresh raw milk to 35C.
2. disolve rennet with small punch of cheese salt and add them to the warm milk.
3. wait “even you got a clean break before”, two and half hours.
4. with clean hand, slowly stir the coagulum, slowly, until you break it to something like hard yogurt (about 2 min stirring) do not smash the curds, just gentle stirring with hand.
5. let the curds set for 15 mins, pour off the whey (save it for nice ricotta (“Karisheh” as the old lady call it)).
6. While pouring off the whey, the mass will start to mate, take into your both hand a ball (size of big orange) and gently squeeze the whey off, until it became firm and hold itself, place all cheese balls in pan in the fridge (here u can eat it fresh in same day) keep rolling and flipping them to get a final cube alike.
Or roll lightly with cheese salt for the 10 days plan (you will have pan with balls and whey (leave the whey if it is less than 2cm deep). If you want your cheese to last longer, leave the salted balls two days in the fridge, then cut it in slice (3-4cm), bring water to boil, dip the slices for 2 mins, remove, salt it , and place in big jar, filling with brine, store in your fridge.
You should try it, it is yummy, i will post a pic soon
