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by pouring the curd onto a reed mat and letting it drain, occasionally spreading it and squeezing it in the mat, and then hanging it for two or three days. Shortly before being finished the cheese is dry-salted, and then hung in the mat for a few more hours.
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is washed and dried in a hot oven for two hours. The milk is left for one to four days, depending on the temperature, while the fat rises to the top and the milk below curdles. The milk is kept at 20–25 °C (68–77 °F) while the
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is another variant made in earthenware pots. It may be mixed with boiled, dried and ground wheat grains, fermented for twenty four hours, then sundried to make
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forms. The milk is not disturbed while its natural microflora ferment it. The fat is scooped out and used to make butter. The remaining curd is the
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Encyclopedia of
Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products
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starts with milking cows directly into partially sterilized shallow or deep earthenware pots. The inside of a newly made pot (
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milk made in Lower Egypt. It may be drunk fresh or may be used to make
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Kurmann, Joseph A.; Rasic, Jeremija L.; Kroger, Manfred (1992-10-31).
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made from buffalo milk, and the mixture is then diluted with water.
169:. This is a very nutritious food that may keep for several years.
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105:. There is evidence that it was made by the ancient Egyptians.
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376:Robinson, R. K.; Tamime, Adnan Y. (1991-06-01).
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295:Chandan, Ramesh C.; Kilara, Arun (2013-01-08).
149:is a variant that is fermented in a goat pelt.
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349:Marth, Elmer H.; Steele, James (2001-05-22).
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352:Applied Dairy Microbiology, Second Edition
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298:Manufacturing Yogurt and Fermented Milks
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99:cheese, which in turn is used to make
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138:, and has a slightly acid taste.
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216:Kurmann, Rasic & Kroger 1992
153:is a traditional drink in the
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89:is a type of curdled skim and
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1:
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142:Variants and derived products
113:The traditional way to make
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157:. Some cream is added to
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279:Robinson & Tamime 1991
204:Robinson & Tamime 1991
328:. Springer. p. 137.
301:. John Wiley & Sons.
231:Chandan & Kilara 2013
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429:Fermented dairy products
419:Ancient Egyptian cuisine
379:Feta and Related Cheeses
134:. It smells similar to
267:Marth & Steele 2001
175:cheese is made from
389:978-1-85573-278-0
362:978-1-4200-0236-2
335:978-0-442-00869-7
308:978-1-118-48133-2
82:
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46:Country of origin
16:(Redirected from
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424:Egyptian cheeses
414:Egyptian cuisine
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393:. Retrieved
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312:. Retrieved
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59:Nile Delta,
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177:laban rayeb
159:laban rayeb
132:laban rayab
115:laban rayeb
109:Preparation
86:Laban rayeb
67:Pasteurised
61:Lower Egypt
31:Laban rayeb
408:Categories
395:2013-04-15
368:2013-04-15
341:2013-04-15
314:2013-04-15
184:References
163:Laban zeer
147:Laban khad
136:buttermilk
189:Citations
91:fermented
151:Goubasha
288:Sources
123:matared
119:matared
75:Texture
386:
359:
332:
305:
173:Karish
96:areesh
78:Liquid
56:Region
167:Kishk
155:Sudan
50:Egypt
18:Rayeb
384:ISBN
357:ISBN
330:ISBN
303:ISBN
128:curd
102:mish
410::
223:^
196:^
70:No
398:.
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344:.
317:.
20:)
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