The grazing land, in the forground,
is marginal for agriculture.
21 July 2006
these goats from which they made Haloumi.
(Can you see Nubian pendulant ears?)
I was privilaged to stay with the Samara family in Bil'im, a
village in occupied West Bank of Palestine. It is a
village surrounded by olive orchards, vinyards, family gardens,
andgrazing lands on which goats and sheep are grazed. Here is a
page of images taken in and around the Samara family's home.
I was fortunate to be able to see Mr. Samara's daughter-in-law
prepare Haloumi, a Palestinian White Cheese almost always served with breakfast.
you need a primer course on how to make cheese, here is my Beginning Cheese
Ingredients: 1gallon milk Equipment: 1.5 gallon stainless steel pot, thick bottom
¼ cup fresh active yogurt large white handkerchief, boiled
1/2 tablet rennet colander
2 oz Kosher salt 3 quart plastic tub with lid
|1) Warm 1 gallon milk in stainless steel pot to 32 C.|
|2) Dissolve ½ tablet of rennet in ¼ c water. (You may use 1 tablet for more rapid setting.) Meanwhile, suspend 1/4th cup yogurt in ½ cup milk.|
|3) With continuous stirring, slowly add the dissolved rennet and the suspended yogurt to evenly distribute.|
|4) Cover the pot and let sit undisturbed at room temperature until you get a clean break (see the basic cheese page), about an hour.|
|5) Cut the curds as instructed on the basic cheese page, to produce curds about ½ inches in diameter.|
|6) Cover again, let the curds sit to firm up for 10 min.|
|7) Pour the curds into a sterile cloth suspended in a colander. Hang the cloth, allow to drain for 6 hours in a cool place (in the fridge in the Summer). Save the whey for “cooking” and making brine.|
|8) Remove the ball of cheese and cut into 6 pieces.|
|9) “Cook” the cheese: bring the whey to 45 C, and add the 6 pieces. Keep at 45 C for an hour.|
|10) Remove the cheeses from the whey, salt the surface, and chill for several hours.|
|11) Bring ½ gallon of the whey to the boil, add 2 ounces Kosher salt (1/4 cup), stir to dissolve, cover and let cool.|
|12) Transfer the cheeses to the cooled whey in a plastic tub with a lid. Place in the fridge. You may eat it immediately, but the flavor improves after several weeks or a month.|
|It is often served at breakfast with hard
boiled eggs, fresh tomatoes, cucumbers, pita and coffee.
(The cut haloumi is in the lower right of the image.)