What is Domiati?

directly across the Mediterranean Sea from the birthplace of Feta, Greece, is the historic Egyptian coastal city of Damietta. Centuries ago, another salty white cheese, known by another spelling of the name of his hometown, was born here, Domiati . The use of milk primarily from cows or buffaloes is this popular Egyptian cheese produced by salty and is slightly loaded with the addition of salt before the addition of cheese production cultures.

The city Domiati holds primary rights to name for valuable white cheese in the country, but other names are also commonly used. Some call it Gebnah Baida or "white cheese". Gebnah Tariyah is another popular name, which means "soft cheese". Its use is widespread, not only throughout Egypt, but throughout the Arab nations in the Middle East.

The production process of domiati is at least 2,300 years old. Salt is added to the pasteurized milk of a cow or buffalo in accurate measurements depending on the desired sharpness - between five and 14 percent according to volume. After saturated salt at theIntly 175 ° F (about 80 ° C), this heated and salted milk dose is mixed into two parts of unsalted milk. Only then does the cook add a bacterial starter, a diverse combination of bacterial substances that act at warm temperatures to form the final cheese product.

coagulated domiati cheese, which begins to form at the top of the salted milk, is then stacked in molds lined with a cheese cloth. Once the mold is filled, the fabric is fully wrapped around the cheese, which is placed in a vice -like press for a long time of drainage and drying at an elevated room temperature of about 100 ° F (about 38 ° C). Sometimes square or rectangular forms; Other times they will be in a circle or oval shape.

different types of domiati cheeses is Made either by changing the type of milk or the amount of salt. Cheese with full, half and quarter-go is used by eight percent, four percent or two percent of milk. MThe foot of the added salt may even vary according to the period in which it is added. In the summer, up to 14 percent of milk salt could be added. In winter, up to five percent of salt can be reasonable. In autumn and spring, the standard of middle land is around seven percent of salt. Another non -refined Egyptian white cheese adds even less salt and has longer drying times.