Homemade Domiati Cheese
With a little less milk around here for a while, I thought I would make a type of cheese that I have not tried before. Domiati, if you are not familiar with the variety, is an Egyptian cheese named after the city it was invented in. This cheese is brined in a way similar to Feta, but the difference between Feta and Domiati is that Feta has a more crumbly nature while Domiati has a bit of a spring to it.
I want to warn you ahead of time before you look over the recipe, it uses a LOT of salt, but rest assured, the cheese does not ends up tasting too salty.
Here is the recipe:
Start out with 1 1/2 gallons of milk.
Put the milk AND 1 cup salt into a sterilized pot and heat, while stirring, to 100 degrees Fahrenheit.
Sprinkle 1/2 teaspoon of Thermophilic culture on top of the milk. Let set for 5 minutes to rehydrate, and then stir in.
Immediately dilute 1/4 teaspoon of rennet in a 1/2 cup water and thoroughly stir the pot again.
Cover the pot after stirring so as to hold the 100 degree temperature and let the pot sit for 2 hours.
Next, cut the curds and then let them firm up for 5 minutes.
Now, stir the curds for 15 minutes and then cover the pot again and let the curds settle to the bottom while preparing the colander.
Then, in a colander lined with cheese cloth over a container which will catch the whey when it drains, scoop the curds into the colander.
Reserve 1/2 gallon of the cheese whey and to it add another 1/2 cup salt. Let this sit, covered, at room while the cheese continues to drain.
Every 2 hours, for a total of 12 hours, flip the cheese from front to back to ensure it drains uniformly.
At the end of the 12 hours, cut the cheese into cubes...
...and then store the cheese in the reserved, salted whey.