Arabic Food of Dry Curd

 

 

Ingredients:

*2 liters of boiled milk

*Salt as your wish

*1 cup of natural yogurt

Way of To Do:

1)Fistly,the preparation time was marked to 20 minutes as reference,however,you will need of 2 days at whole to amke this recipe,that's very simple divided in 2 fases:

Fase 1

*After boil the milk,let it warm,and when it reach a temperature that allows you to put the finger for 10 seconds,it's a sign that it's warm in the correct way

*Put ,so, all the yougurt cup and mix in a vessel that has a lid.Lid it and wrap in a towel or fabric that muffle it.Preferably,put it in a oven (turned off).Let it from 1 day to the next.At this point,we already have the wet curd , and it already can consumed as yogurt.

Fase 2

*Take a pasta colander and line it with a cotton bag (it can be a cotton knap,too),preferably that have a very well closed plot

*Put the colander in a bowl to flow the liquid

*Trow th curd over the bag ,lid it in someway and put in the refrigarator again from 1 day to the following,until get the wished consistency

*Take it out from the refrigerator after the chosen period and put in a container you like

*Add the salt in the amount you wish and mix well

*Your dry curd is ready!

Translated and adapted from the site:

 https://www.tudogostoso.com.br/receita/59785-coalhada-seca.html