Jordanian Jameed (Mansaf milk)
Jordanian Jameed Karaki, which is made from sheep and goat milk, is one of the main ingredients in Jordanian, Syrian, Palestinian and other dishes, as it is among the ingredients of any dish that contains milk, which gives a taste that carries a delicious taste and strong texture and is usually served With dishes in the form of a liquid substance added and mixed with milk, it was called Jameed because of its presence in the form of a solid solid substance. It is often made in desert areas, due to the availability of sheep and goats in large quantities and the appropriate environment for the production of fresh milk
Jordanian Jameed uses
Jordanian Mansaf
The solid or liquid Jameed is used in many Arab popular foods. It is commonly used in the country of Jordan, such as the Jordanian Mansaf, Al-Rashouf, and in the Syrian countries and others, where it is initially converted from a solid substance to a powder, manually or by using a blender, and then it is converted into a liquid substance after Boil it with water or fresh milk to make it thick
Ingredients for the Jordanian Jameed Karak
Four kilos of sheep or goat milk
A kilo and a quarter of coarse salt
bowl to prepare
Cloth
mixer device
How to prepare the Jordanian Karaki Jameed
At first, the milk is boiled to make yoghurt.
Putting the milk in a container with a temperature of 32 degrees and adding two tablespoons of milk to the milk to make the so-called curdling, which is the transformation of milk from a liquid state to a semi-solid state
Put the milk to which the milk has been added in the refrigerator after it becomes at room temperature or 20 degrees
Put the milk in the fridge for five hours
The milk material is placed in the blender or in the stirrer that is used to mix larger quantities of the yoghurt for ten minutes
Separation of the solid substance, which is butter intended for food
- Boil the milk material with stirring until a layer forms on the face of the bowl and it is removed and then continuously stirred
Use the remaining liquid substance and place it in a piece of cloth
Putting any tool from inside the house on a piece of cloth stuffed with milk as a kind of weight to help in the process of fluid separation and speed up the separation process
It is preferable to hang the bag made of cloth to give better results
Extracting the milk inside the bag after 12 hours or more as needed and placing it in a container to prepare for the final stage of making liquid jameed and turning it into solid jameed
– Putting the amount of coarse salt with milk and mixing it manually or by means of a mixer to reach the complete mixture. Salt is considered as a kind of preservative, which prevents the milk from rotting and spoiling
- Forming the Jordanian Jameed Karak by hand in an oval shape
– Putting Jameed outside the kitchen to be exposed to the air and sunlight for a number of hours, which in the end gives the Jordanian Hameed Karaki