#homemade string #cheese (dil peyniri)الجبنه المشلله السوريه

string #cheese (dil peyniri) ‎الجبنه المشلله السوريه. Is it a popular dish in your country? Let me know in the comments 👇🏻😍 🇬🇧 Ingredients: - ¾ cup cool water, divided - ¼ teaspoon liquid rennet - 1 ½ teaspoons citric acid - 1 gallon raw milk - 1 teaspoon salt (optional) - Mahleb, mastic powder, and black caraway seeds for seasoning Directions: 1. In a small bowl, combine 1/4 cup water and rennet. Mix well. 2. In another small bowl, combine the remaining 1/2 cup water and citric acid. Mix until dissolved. 3. Pour the milk into a large pot set over medium heat. Stir in the citric acid mixture. Heat the milk, stirring occasionally, until it reaches 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes. 4. Remove the milk from heat and stir in the rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let it stand, covered, until the milk sets into curd, 5 to 10 minutes. Check for firmness by gently pressing the edge of the curd with a palette knife or the back of a spoon. 5. Slice vertically into the pot to cut the curd into 3/4-inch cubes with a palette knife. Stir the curds gently, but leave the cubes mostly intact. 6. Return the pot to the heat and cook over medium heat, stirring the curds gently, until the temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat. 7. Ladle the curds into a colander set over a large bowl using a slotted spoon. Press the curds gently to extract the liquid whey. Pour the drained whey back into the pot. 8. Heat the whey to 185 degrees F (85 degrees C), about 5 minutes. While wearing gloves, tear off a piece of curd and place it on a slotted spoon. Dip the curd into the hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until the mozzarella is smooth and elastic. 9. Season the mozzarella with mahleb, mastic powder, and black caraway seeds. Fold the seasoning in until well blended. 10. Pull the cheese by picking it up in one lump and creating a hole in the middle. Pull it with both hands to stretch it apart. Fold it in and continue pulling it apart. While the cheese is warm, it will be easy to pull. Continue until you can pull it to shoulder width without much tension. 11. Twist each end of the cheese in opposite directions to form a knot. Place the knot in an ice water bath. 12. If making multiple knots, repeat the process until all knots are done and placed in the water bath. Add more ice to the bath, cover tightly, and refrigerate for at least 3 hours or overnight. 13. Remove the knots from the water bath and place each knot in separate plastic baggies. 14. To string the cheese, pull it apart into long strands. The more you string, the better it will be, so continue until finely strung. 15. The homemade mozzarella cheese is now ready to be enjoyed! It goes great alongside lamb kibbeh or chicken shawarma. Note: Adjust the seasoning and salt according to your taste preferences. المكونات: ٢ لتر حليب ٤ ملاعق كبار ليمون او ليمون وخل رشه ملح او ملعقه صغيره حسب الرغبه ملعقه صغيره حبه البركه فص مستكه مدقوق مع رشه ملح نصف ملعقه صغيره حلبه مطحونه في حاله استخدام ملح ليمون ومنفحه هنستخدم ل ٢ لتر حليب ملعقه صغيره ملح ليمون مذابه في ربع كوب ماء وكميه المنفحه ل كل لتر حليب واحد مللي فقط منفحه مذابه في ربع كوب ماء نصايح مهمه لنجاح الوصفه ١-درجه حراره الحليب ضروري تكون دافيه بس مش سخنه يعني من ٣٠ ل ٤٠ مئويه او ٧٠ ل ٨٠ فهرنهايت او زي مابنقول بالبلدي زي دمعه العين. ٢- مهم ندوب المنفحه وملح الليمون كويس في الماء قبل اضافتهم للحليب. ٣- كمان مهم تقليب الحليب امده ٣٠ ثانيه بعد اضافه المنفحه الطريقه هنسخدم في الوصفه حليب طبيعي يفضل كامل الدسم نسخنه علي درجه حراره ٣٠ او ٤٠ او لما نحط ايدينا جوه الحليب و نعد لحد ١٠ نستحمل حرارته هنضيف عليه الخل او الليمون او المنفحه انا في الفيديو ده استخدمت منفحه وبفضلها عشان بتطلع كميه جبنه