CHEESES ~ Şelale Restaurant ~ Karekodrestaurantmenu.com

GRILLED MEAT DISHES

The milk of animals grazing in natural environments is mixed in the right ratio and pasteurized at 67 degrees for 30 minutes, and after the pasteurization process, an enzyme called şirden, taken from the calves' stomachs, is used for fermentation. The clot formed after fermentation is subjected to cutting and pressing.

Ezine Cheese (100gr. / 300kcal)

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2 liters of morning milk from goats, calves and sheep
It is filtered first with milking temperature. Filtering process
They are called "cloth" and known to every clothier in the region.
performed with woven calico.
A teaspoon into 2 liters of milk filtered in a steel pot
Kidney yeast is dropped around the area and mixed sufficiently.
Then she closed the cover in a corner and covered it with a woolen cardigan,
Leave it covered with a towel, etc.
After about 2-4 hours, the milk is now creamy and
the first stage with a very little liquid layer on top
has completed. Cut the pot in the shape of a funnel this time.
transferred to the same filter cloth sewn

Fresh Cheese (100gr./310kcal)

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Circassian cheese is a cheese that can be easily made at home. This delicious original cheese is obtained by fermenting boiling milk with whey, vinegar or lemon and straining in a basket. There are two types of Circassian unsalted cheese, fresh and dried. After making the dried cheese, the smoked Circassian cheese is hung above the embers of the wood fire and dried with heat and soot. The color of the cheese, which lasts for a long time without spoiling in this way, is cream or light yellow.

Circassian Cheese (100.gr/ 322kcal)

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By adding yogurt to unpasteurized fresh milk, the acid level required for boiling the curd can be easily achieved. However, it would be more appropriate to add the yoghurt to be added by mixing it with a little milk so that it can be mixed into the cheese milk more effectively.

Then it is left to ferment for 20 minutes. Then, two caps of rennet are added to 12 liters of milk by mixing them with plenty of water. It is left to wait until the coagulation process again. At this point, it is very important to have sufficient coagulation. In this case, if the clot layer sticks to your hand when you touch it, it is not yet ready enough; That means it needs to be well coagulated. After the clot reaches the level to lose its sticky feature, the clot cutting process begins; however, you should not delay the coagulation phase. If you see yellow and green watering on the clot layer, it means that the clotting has started to delay. You can break the formed clot with the help of a knife in the size of chickpeas.

Take a quarter or half of the water that leaves with the clot. You can heat the remaining water at forty degrees. After heating for about 1-2 hours, you can filter the water with the help of a cheesecloth or strainer. Then put a heavy material on top and leave it to mold.

Slice the molded cheese and boil it in hot water. It is checked during this process, if it stretches to the consistency of cheddar, it means you have cheese. Take it out of the water and knead well. After kneading, put it in a mold and wait. It will be ready to consume after about 24 hours.

Kars Old Cheddar (100gr./167kcal)

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After about an hour, the fermented milk is taken into strainers made of fine and clean cloth and turned into cheese. After one night, the cheese is brought to the dairy and placed in bags the size of sugar bags. For about 1 week or 10 days, it is covered with a cloth and the water is completely absorbed. a very sharp and salty cheese wrapped in goatskin.

Tulum Cheese (100gr./310kcal)

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