Chechens of Jordan - شيشان الأردن

تعرف على المجموعات العرقية والثقافية التي تساهم في جمال الأردن وبنيته الاجتماعية
An introduction to the ethnic and cultural diversity of Jordan and the people who contribute to its community.
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Try this Recipe: Kald Cheese (Chechnian)
Prep time: 2 days
Cook time: 40 minutes
Serving: Depends on the amount of Milk used (Approx 10 Kg of Fresh Milk produce 1 Kg of cheese)

Ingredients:
•Whole fat fresh milk
•1 tablespoon Himalayan salt

Directions:
•Pour milk into a large pot and leave in a warm place for 2 days without moving, stirring or boiling. (Controlled spoiling of the Milk)
•After the milk has become yogurt, scoop the surface into a bowl and put on the side, that top part is the Qishta (thick cream) and can be used later.*
•Put the yogurt on low heat and leave for 40 minutes. Stir occasionally, the mixture shouldn’t boil.
•Drain the cheese and put in a gauze bag or pillowcase, add the Himalayan salt and hang overnight to drain all the leftover water.
•Now you have cheese!

*For Beram (A delicious dip)
•Mix Kald cheese with the Qishta (thick cream) from the milk.

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