Shanklish - Arabic curd cheese

I myself love and dig deeper into the ground, and I don't mind looking after the small household, although the city is inside and out.

For the first time in Lebanon, I touched a cow))) but they have a lot of other things))) at this forum I learned to process milk in parallel))) normal cottage cheese like ours, from local milk I only now drilled how to bring it to my mind ... they know how to produce good cottage cheese ... And the maintenance of animals is different ...
So don't worry, it's never too late to be reborn from a city dweller to a village dweller ... We are not the first and God forbid not the last ...
Mine have seen enough of me here, and last year I gave them master classes at home on milk ... So the apartment in the city was sold and private apartments moved) ... We are already thinking all together to buy a goat for them))) and they are older they will not be afraid of me)))
And there is one forum, Natamailav and I are sitting there, so it won't let you lie how many elite have moved from asphalt open spaces to cramped rural conditions))) and so many things have enlivened, you are amazed ... So my example is not even indicative ... so the card fell out of me, I need to remove the Arab stress with something else.
And Lebanese and Syrian cuisines differ, I do not even know everything that you have listed ... Yes, I am not a fan of Arab cuisine, except for the meat direction)))) at home, mostly our Soviet !!!

I also moved from the asphalt, I have been living in an urban-type settlement for 6 years, now I am building a room for turkeys for next year.
so many living creatures have been with me during this time, a lot.
I still don’t understand people who live in big cities, have housing problems and suffer.
here we bought a house for 6 tons of dollars, turned it into a picture. I bought 2 cars, if necessary, I went to the city and went.
beauty and nature and products are clean

Natakha, we will also expand our business in Ukraine
Take a picture of your balls !!!
But my don’t trust the steering wheel, they say, it’s still needed

and I found pleasure in the steering wheel, I drive myself, my husband is nearby. for three months his psychos beat him, even quarreled. some kind of male psychosis attacked. then passed
went today bought 20 ducks, probably tomorrow I'll take a dozen of another breed.

balls in the morning rolled again))))) there were cracks. I didn’t like it and added pepper, while the chanklich was in a crumbly state, a little later I’ll roll it up again, more diligently

Girls, do not seduce! The child must first learn, And here is the school, and the music studio, everything is close by. And in the countryside what kind of study ... at least in our latitudes. Basically, everyone is drunk, I don't want the child to see it. When he grows up, then you can think about it. In the meantime ... we will be content with the countryside on vacation. Syria will not shine for us soon ...

Katya, I used to have the same opinion about the rural population and the donkey in general .. But when I went to visit my people in the Chernihiv region (5 km from Chernigov) last year, I was amazed by the school and the kindergarten and the cleanliness of the streets, etc. was built for the Chernobyl victims on the basis of the village .. Also called the Chernigov Rublyovka So my are quite happy, my children are impressed ... Honestly, I thought things are better in Belarus ... I think you only have to find ...
And I was brought to the Lebanese village because of my husband, as you know, his parents were against us wandering around the world, which now everyone regrets ... But only a few keep animals here, and then you can't really call it a village ... ... But it turned out that there was not enough space for everyone at once ... With all the huge family, my husband and I are pulling ... Even though my husband is a scientist, "he did not hesitate to climb into manure" ...At the same time, all the rest of his family are far from being in the best position, but Lebanese pride does not allow them to sink to our level ... True, my yesterday hinted to curtail our livestock activities and live like everyone else! And my extremes are from riches in the dirt, and now, on the contrary, I cannot live here ... Where I need to, I expose my person in high society, but I'm already tired of all this hypocritical mannerism ... I allow myself to freely express my thoughts like I think not to use makeup and to be on an equal footing with people of any religion ... They don't like it here !!! And they don't like anywhere ...

Natamailav with salt is careful, in this version undersalt is worse than oversalted! Yes, yes, roll harder !!!
Oh, we ought to shoot a video of my Arab partner ramming them ... But she has more hands than mine, I would beat off all my hands ... But there is the coolest sound of bracelets at this moment ... Just like the ritual action takes place) )

I have just rammed them properly, they will lie down for a bit and will ram them some more.

I do not live in a village but in a regional center, there is a difference. I can also say cleanliness and everyone has flowers, and vice versa, there is no time to drink, the more cultured people, because there is less settlement and many know each other and therefore it is unacceptable to behave immorally. After the city it is easier and more pleasant to live, everyone is calm for the children, it is safe. I still lived in a criminal and dysfunctional region. The city is 40 km from us, and I have to go.

bought ducks already ponasirali))))) soon I will go to change their diapers

Oh, girls, and like katyaaleppo, I want to, but I can't afford to go to the village. And who am I going to bake my cakes there? And who will buy them from me there? And baby my current is in the first grade and his coach is the most excellent - the best in the country for working with children. So how do I leave everything and leave? And there is nothing. And I have nothing to sell either. The eldest son would never agree to leave. He's a sound engineer, so what's the village for him? In short, I am already hunting, but the children are not. Small only for the summer to his grandfather hunting for rabbits, pigs and chickens.

Ilona and on the ruble that they don't eat cakes ?! There is generally an incentive to develop and practice this kind of art, the clientele loves delights and your cakes are the very thing !!! Are you already ripe for RUBLEVKA ?!
The fact is that after Kiev, it was also hard for me to come to terms with many things ... There was a choice not for life but for death, a full-fledged meal or the fate of a single mother ... With all the consequences ... And since she herself did not grow up in a full-fledged family, the cub did not want such a fate ... What she would have stretched out and pulled out, there was no doubt ... And thank God my relatives are adequate, they would have taken any option ...
But love works wonders (though I didn’t imagine it like that), I had to rely on feelings and cast aside all doubts that God would send, then it’s good !!!
In principle, I am satisfied, life does not happen without problems ... I had to come up with on the go in a new place how to survive all this ... That's how I made it to the farm ...
The district, too, was not calm, but plus a lot of new relatives (to which OUR city residents are not particularly adapted), and the way of life is different ... A permanent school of life anew ...
But on the other hand, dreams of which it was even unrealistic to dream come true ...
For example, a stupid example I have always wondered what kind of udder of a cow feels to the touch ... And for how many years I have been working on them, I love this sensation of touch to unconsciousness ... I don’t know what kind of crap ... me ... Chickens, their development in the egg, etc. .., I could not even imagine someday that I would succeed, although I am panicky afraid of a dead bird ... And so on
At least I began to understand what the animal world is about, and that such a bird like a chicken is a whole science ... The more I learn, the more ashamed I become as the truth, I know little in the living world ... You can go on endlessly
I am not agitating anyone, do not think that I just inspire myself when communicating with you, hard work undoubtedly and without days off ...It is also not easy to stand up to the public morally, that you have a different mindset with all the wealth in the store And so on ... Here you need to listen to the call of the soul, the opinion of loved ones ... I don’t even know, if I was brought back in time, I would choose this path again ? !!

Well, the fact that in the other world I manage to earn money, which I did not even study, is still self-esteem of myself ... My reality show ...
Yes, and everyone will live the same way, life will be boring !!!
Well, if you try everything that has interested you since childhood, make your secret dreams come true, then life probably develops more fully

Thank God the battery runs out in the aiped, otherwise I'll post all the volumes of the philosophy of life now
I love everyone kiss

Oh, Katyusha, I love you too and kiss you! And I admire you and girls like you! You are very brave and you are walking the right path, I would say a natural path! Not everyone can decide on this, although initially we were created by God precisely for this ... yes ... I agree, this is a whole philosophy.
But I don't understand why you wrote to me about Rublyovka?

Ilona, ​​Decent private sector, an elite village, fresh air where you and your cakes are very much needed too !!! (this was a joke, to raise the spirit ... You need to dream even about the unattainable !!)
We skip your quote "no to what" do not even admit such thoughts !!! But only positive in my head and do not think how it will come out, the main thing is to dream from a pure heart, if you really want to !! Dreams Come True!!!
Well, where fate throws it, it doesn't matter ... After all, even a shack with your heart can be mistaken for a palace !!! And the palace may seem like an imprisonment ... Cakes are loved everywhere !!!!
And your masterpieces will always be in demand !!!
Some cymbidiums are worth exhibiting at an exhibition !!! I would not be able to eat such a delight ... And give Rublevsky just such a thing! Shanklish is not here anywhere ...
You know, when I am very tired of my work, I always imagine that sooner or later in the most elite place I will open my shop ... And gourmet people will appreciate my work ... So in Lebanon, I dream in Beirut on Ashrafiye to open a cheese or dairy little cozy shop, this dream warms me so much ... and makes me more perfect

Natasha, how is the future ripe Shanklish doing there ?!

Katya, the balls are all perfect. dry. he's in the fridge. haven't tried it yet

but it will not get moldy? How long can it lie?

this dream warms so much ... and makes me more perfect

) And I have the same dream about a small cozy cafe-confectionery.

eh, and we no longer carry draft milk, and nothing will come of it from the store. No shanklish. And also ... Uzbeks sometimes treat us with such tiny balls of cheese, they are white and dry, like a stone and very salty, and the size of a goat poop, forgive such a comparison ... What kind of cheese does nobody know?

Katya, the balls are all perfect. dry. he's in the fridge. haven't tried it yet

but it will not get moldy? How long can it lie?

Natasha, so it should be covered with a moldy crust, and under the crust it should become soft ... This will be ripe chanklisch ... Then this crust is washed off or cut off and the ripe crust collapses in the mash ...
What is the temperature in the refrigerator ... If the noufrost or something like that, then it just dries up ... There must be a little moisture inside so that the process goes !!!
Put it in a jar, seal it tightly, cover it with a dark one and put it in a cool place, so that the process would go faster !!!

By chance, not a katak (if I am not mistaken in their name) ... Like a shanklish, only well dried ... I have never met such small ones ...

right now, I'll transfer to the bank

another question - can he touch each other in the bank?

katak

I was puzzled and found it on the internet - Kurt. But I don't like him.

another question - can he touch each other in the bank?

Of course they should !!! One on one fits ...
If I find ripe in the jar, I will drop the photo

ok, I'll go take my photos right now
in general, I like them, even
already put it into a plastic container

here they are

Very good balls, wonderful !!! Clever girl !! On the right track, dear !!! the form is also about personal ... Close, forget and wait for the result
Shatura cupid

class, thank you, here's something else to forget about?
fridge? or in a room where +20?

and one more question-
very often I freeze cottage cheese, I don't always make cheese, last year I froze 40 kilograms.
is it possible to defrost cottage cheese, which, for example, is half a year old? and make shanklish?

The room is +20 excellent !!
You can, it's okay !!! The main thing is that you like the final version !!!

well, thanks for the parting words
another question - if this cheese will stand for example for 20 days, and then add it back to the same container?

In two weeks you will open it and see how the process is going !!! You can taste a little and inhale the smell - get used to

well, thanks for the parting words
another question - if this cheese will stand for example for 20 days, and then add it back to the same container?

I do so often, a new batch matures faster !!!
Only new balls on the bottom and more mature ones on top so that there would be no cracks and mold would not go inside !!!

Katya, I congratulate you on your birthday!
I looked at my shanklish, it's been 16 days

balls are like balls, but transparent fat drips from them

goat's milk, fat

pour it out?

Oh, Katyusha! And I congratulate on the last DR !!! I wish you interesting culinary creativity and time to relax!

Girls, thanks for the congratulations

Natasha, have you ever skimmed milk and cottage cheese ?! It's not good that the fat comes out, drain !!! By chance, the balls didn't turn into stone ?!
And try a little bit, if bitterness appeared, then there is no point in keeping on !!! no mold at all ?! At what temperature do you keep it ?!

I'll take a look today, but I can't degrease, I don't have a separator

all the rules, a little fat glass, I drained.
balls are magco- * solid.
mold is white and terry.
the smell is moldy but good
lie longer

So everything is correct, the process is going as it should !!! Did the crust change the color ?!

yes, brightened

Hello girls !!!

Natasha, how are you doing with Shanklish ?! Withdrew the sample ?!
Please write about any result !!!

[katerix]

katerix,
Not a recipe, but a fairy tale of the East
I love spicy cottage cheese, I have never tasted the long-standing shanklish.
It turned out that I still have something ahead, I need to decide.

Good Shanklish on par with good cheeses !!!
You just need to adapt to it in the manufacture and time for trial !!!!
David join our club SHANKLISHISTS

Let's wait what NATAMAYLAV says !!! I'm afraid she's disappointed

Ekaterina, I have been studying your recipe since its publication, interesting! But somehow it is scary - I use all lactic acid products, even when the expiration date is approaching, ONLY with heat treatment. And here it is so long to withstand and even in the warmth, and to grow mold? ... HOW ??? does the body react to such cheese? (I make cottage cheese myself, cheese such as Adyghe, processed cheese, etc., in general, a lot from this forum. But I thought about your recipe, as they say - I want it, and it pricks)))

[katerix]

katerix,
Katyusha
I'll get the cottage cheese out of the freeze (alas, alas) and tomorrow, when it melts, I'll make up my mind.
How will the result be, unsubscribe in the topic

Shanklishist - bravo!

I'm not disappointed. just my husband is away, tomorrow he will come and I will open it (shanklish), I have such a plastic bucket that only my husband can open the lid.
it’s probably already loaded for 1.5 months in a bucket

Ekaterina, I have been studying your recipe since its publication, interesting! But it’s somehow scary - I use all lactic acid products, even when the expiration date is approaching, ONLY with heat treatment. And here it is so long to withstand and even in the warmth, and to grow mold? ... HOW ??? does the body react to such cheese? (I make cottage cheese myself, cheese such as Adyghe, processed cheese, etc., in general, a lot from this forum. But I thought about your recipe, as they say - I want it, and it pricks)))

Linga, I do not recommend this cheese if the stomach and intestines are weak for spicy foods. It is quite specific ... But if you use French moldy cheeses, then believe me it will not be worse from what you cooked !!!
I also note that for beginners, you need to try this cheese at different stages of ripeness, in order to choose it to your taste or just get used to it ...
I personally got used to it from slightly dried ... The smell and taste also depends on what it ripens, again, like French cheeses ... Brie for me now is not cheese at all, from mass production according to European aging standards it just became no, plastic tasteless ... IMHO
just like Camembert is now difficult to find with real shades of taste ... Private trader and production cheeses differ greatly ... starting from the quality of milk (and production only from reconstituted or, at best, pasteurized and adding a bunch of extra starter cultures) ...
Honestly, I did not even suspect about the cheese war until I came close to this issue ... France especially surprised !!!
The production of cheese using old technologies is deliberately and compulsorily prohibited ... Almost all cheeses are reduced to one taste and aftertaste under different names of cheeses ... Small producers are destroyed and we have on the shelves far from a real product ...
.
And Shanklish can be safely called the great-grandfather of moldy European cheeses ... It has been eaten for centuries in the east .... as you can see the Bedouins, the Arabs are still alive)))
It's up to you to decide "TO BE OR NOT TO BE !!!" You have this product on your table)))))

[katerix]

katerix,
Katyusha
I'll get the cottage cheese out of the freeze (alas, alas) and tomorrow, when it melts, I'll make up my mind.
How will the result be, unsubscribe in the topic

Shanklishist - bravo!

David, thank you for your attention to this cheese ... I hope you will succeed !!!

If the cottage cheese is not fat-free, then I advise you to use it younger, or rather dried ... And for ripe cheese it is better to take cottage cheese with the lowest percentage of fat!
Well, then decide for yourself ... There is nothing difficult in it, except for the patience of waiting

In any case, I look forward to your feedback !!!

I'm not disappointed. just my husband is away, tomorrow he will come and I will open it (shanklish), I have such a plastic bucket that only my husband can open the lid.
it’s probably already loaded for 1.5 months in a bucket

Natasha, I hold my fists for you and Shanklish !!!!
I am interested in your review as a pioneer in our open spaces !!!;)
And especially the intrigue is that a person who has never tasted this cheese decided on such a feat
I will not take offense at any comment if it is even negative !!!

During the civil war, this cheese saved my husband's family from hunger ... The mother-in-law could exchange any food for it ... And feed the family with it ... Since you don't eat much and you feel full ... Is it just thirst in summer can torment

Ekaterina, thanks for the detailed answer - it became interesting - I never thought about the cheese war. And about the difference in taste and quality between industrial products and homemade products - this is not even discussed)))
With the stomachs in our family - mmm - everything is fine, and there were no complaints about the spicy-salty-specific. Maybe I'll take a chance!
Thanks anyway! I learned something new for myself)))

Katya, for me Shanklish is not a feat)))
I have three milking goats, and my husband and I are two. There is a lot of milk for us, I am looking for different ways to preserve milk.
I love cheese.
By the way, the Shanklish party, which I will open, was from frozen cottage cheese.
Still, not in the subject, but still writing here.

I defrosted 5 kg of cottage cheese a month ago, and made just cheese heads, one 0.7 kg and the rest 4 kg.
I put it in the fridge, I ate the first one last week.
I was very pleased with the result, the cheese already had a specific cheese flavor. Interesting. peculiar.
I will keep my big head until the new year.

I poured wax on the cheese heads, but somehow it did not stick very much, fell off.
Katya, how to buy cheese in wax, so that the wax does not fall off.?
My husband arrived 30 minutes ago))) while we kiss, in the evening I will look at Shanklish, well, we'll eat it)))

clean it up? as? dry? or with water?
then olive oil and oregano?

crumbly inside. mildew tastes like store-bought green cheese. pleasant.
the aftertaste is cheesy with mold. then a slight sharpness is felt.

poured over with olive oil. sprinkled with marjoram grass.
I liked it more without her

there is no mold inside.outside only

Natasha, killed with her shanklish
A beautiful mold has developed, but it has not yet matured, since it is still crumbly inside ...
Mold should not appear inside !!!
Choose the brightest and softest ...
Clean off the mold first with a knife, then lightly rinse it with cold water ... Then you can pack it in a vacuum and under the freezer ... But before serving it should be at room temperature ...
So look which one you liked best, if it is almost melted near the crust, then let the rest of the balls ripen ... If the middle, then you can forge !!!
I hope you really liked it
I hope your example will be contagious !!!! And I still don't have time to take a picture of the ripe one))))
My husband approved !!!!
I will also add that the mold should creep all over the ball, the color of the very ripe mold will change and then it will easily peel off !!!
Many people here like to hold out for three months, so you're still halfway there ...
You are now playing the role of a Ukrainian Bedouin pioneer along the Shanklisch path
(hopefully not offended)