What Is Akawi Cheese?

Akkawi Cheese

Akkawi cheese is a type of white cheese traditionally made from goat and cow milk. Since the milk from these animals lacks carotenoids—natural pigments—it results in a naturally white cheese.^[1]

History of Akkawi Cheese

Akkawi cheese spread easily across the Middle East region along the Mediterranean coast due to its smooth texture, slightly salty flavor, and unique preparation method involving brining and soaking. It is named after the city of Acre in northern Palestine. Cyprus, Lebanon, and Syria are the main production regions for this cheese, though some traditional production still continues in its original homeland, Palestine. This cheese is a popular dish on Middle Eastern tables and can be enjoyed with fresh fruits, in salads, fried in oil, or served with desserts such as knafeh, which often features Akkawi. To reduce saltiness, it is typically soaked in water beforehand, then mixed with a sweet syrup.^[2]

How to Make Akkawi Cheese

Ingredients

You can prepare Akkawi cheese using the following ingredients:^[3]

• Water.
• Three tablespoons of white vinegar.
• Ten liters of pasteurized milk.
• One-third teaspoon of calcium chloride.
• One-quarter teaspoon of liquid rennet—the enzyme responsible for coagulating milk, causing it to thicken and separate into curds and whey, essential for achieving the desired texture.
• One tablespoon of salt.

Preparation Method

To make Akkawi cheese, follow these steps:^[3]

• Pour the milk into a pot and gently heat it over low flame while stirring continuously. Gradually increase the temperature until it reaches 30°C. Use an instant thermometer to monitor the temperature accurately.
• Add vinegar, salt, and calcium chloride while stirring. Maintain the milk temperature between 30°C and 31.11°C.
• Mix the rennet in a small bowl with a quarter cup of water, then slowly pour the mixture into the heated milk. Stir thoroughly.
• Remove the pot from heat and let the mixture rest undisturbed for 30 to 40 minutes to allow coagulation to occur.
• Test coagulation by inserting a long knife into the milk. If it comes out clean, the curds are ready. If milk residue remains on the blade, wait an additional 10 minutes.
• Cut the curd into strips measuring 2.5 cm in length, then let sit for 5 minutes before cutting perpendicularly to form 2.5 cm squares.
• Warm the curds to 37.78°C and stir gently every 3–5 minutes using a long metal spoon. Avoid exceeding 41°C during this stage.
• Continue heating for 20 to 30 minutes. Then remove the pot from the heat source, cover it, and let it rest for 5 to 10 minutes. The curds will settle at the bottom, forming a layer of whey on top.
• Lay a double layer of cheesecloth over an empty container, then carefully transfer the curds onto the cloth. This allows the whey to drain through into the container.
• Wrap the cloth tightly around the curds, ensuring no excess fabric remains, then place the wrapped mass into a plastic triangular or square-shaped container.
• Place a square plastic mesh on top of the cloth, alongside two cans of beans, and store the entire setup in the refrigerator for 24 hours.
• Transfer one liter of collected whey into a separate container and refrigerate it.
• After 24 hours, unwrap the cloth from the pressed cheese. Rinse the cheese briefly under water, then store it in the reserved whey. It can be kept in the refrigerator for more than two weeks.

References

1. ↑ Efstathios Alichanidis & Anna Polychroniadou (1-1-2018), "Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review", www.hal.inria.fr, Retrieved 29-1-2018 , page 497, Edited.
2. ↑ "What Is Akkawi?", www.wisegeek.com, Retrieved 29-1-2018. Edited.
3. ^ ^{أ ب} Cynthia Au, "How to Make Akawi Cheese", www.ehow.com, Retrieved 24-1-2018. Edited.