How to make Domiati - Easy Egyptian Cheese
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- Опубліковано 10 лис 2023
- Domiati is typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milk, such as sheep, goat or camel milk. It is the most common Egyptian cheese. Unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. It is named after the seaport city of Damietta.
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A serving suggestion is to have it as part of an Egyptian breakfast, with fool medammes, eggs, cheese, cucumber and tomatoes. It's lovely.
Edit: typo, because 🙈
Great video! I’d be very interested to see more Egyptian cheeses and how they’re made, as some of them (like Rumi and Mish) have origins that are incredibly ancient. Egypt has some of the earliest records of cheese making in human history, written on tomb walls in the Saqqara necropolis
That's a great idea!
Blessed be the cheesemakers.
nice MP reference.
Brian of Nazareth,blessed be.Just don`t forget Bigus D.
Hello gavin an Egyptian here 🙋. Thank you for making one of our cheeses you did a wonderful job it looks perfect.
I would love to see you make old cheese (gibna adema) wish is a cheese we call it areesh saved in a liquid called mish. It can last for generations and you just add more areesh cheese to the mish when it's finished. My mother have a jar of mish that she inherited from my grandmother about 20 years ago.😂
love that cheese seems to be an international love language
Love this with diced watermelon used to have it for lunch in Egypt with a bread roll
Gavin is turning Italian over an Egyptian cheese. I saw that arm going round and round in joy!😂
Ideally, it should age and pickle at room temperature in its own salted whey. Spicy pepper pods (Jalapeno or Serrano or similar peppers would work) are added and left to pickle in the whey/brine. Salted and pickled like this, it should last for a very long time and only get better with time.
Thanks for you I'm Egyptian
We have a lot kind of cheese ❤
This was so fun to watch! Now I'm gone down an egyptian cheese rabbit hole oomf 🙈
thanks for this! hope you have a great weekend everyone!
Thank you for all the wonderful recipes from around the world. ❤
You're going to do the 12 hours of cheese this year right? It's a legendary UA-cam broadcast and I think a whole bunch of people would be terribly disappointed if you stop doing it.
Trying it today as my very first cheese with my daughter!! Since we don't have Buffalo milk we are boosting the fat by adding raw (yes raw) heavy cream to the (not-ultra) pasteurized, homogenized whole milk. I've watched this video probably 5 times so I don't screw it up. Thanks so much Gavin for your videos. We all owe you for your contribution to home cheese making.
good luck!
Mate! This cheese was a stable house hold item in my parents house in cairo. I grewup eating this cheese in sandwiched for school and as Mezza with a cold beer or two a bit older LoL. You should try it with a cold strips of finger size cucumber in a Peta poket. I used to buy it here in Oz from an importer but it dosent come anymore. Now I can make it thanks to you. I may just make it, test and perfect it, then surprise my parents and the family for Christmas when they come over. I can't thank you enough Gavin you are a Legend, a Gentelman and a Scholler.
You're most welcome!
"curd nerds" - g'day, fellow Aussie!! I love your content so much and I would send it to my father if the man didn't have such bad lactose intolerance that he'd go into an episode just watching this xD but he would love this so much, and I do too!! Keep it up, cheese is the best!!
P
I know that this isn't even out yet, but I would love to see you attempt to make Shanklish, another Arab World cheese
I'm married into an Arabic family. I've made this cheese, domiati and my mother in law's favourite: labneh balls stored in oill and herbs, or just in oil, but rolled in spices.
The labneh balls are made with yogurt that is strained. No culture, no rennet and no boiling. It's perfect for beginners.
@@vaazig Labneh balls are amazing. I've tried the Persian variety, superb. However, Shanklish is more of a dry, crumbled cheese. Salty, zesty, heavy za'atar and paprika tones. One of my favorites, would recommend if you like the spices :)
@@sosigking6358 I've made it and I rolled one in black pepper like that Belper Knolle cheese. It was very peppery.
Another great video Gavin! If I ever source some
Buffalo milk I’ll give it a try!
I think I found my new hobby. Curd Nerd Gang!
Hi Gav, i would really like to try this cheese, however I’m not able to source buffalo milk, could I swap it out for goat milk?
I'm interested in that also
Yes you can!
oh you even got the pickeled lemons and the salted tomato nice
I'm loving all of these fast cheeses recently. We're still working through the last of the Chaource.
Have you ever tried making any Mexican cheeses like Queso Oaxaca?
He has, although it was 5 years ago since the video came out at this point!
Yes I have. ua-cam.com/video/rTQsOefQyuE/v-deo.html
@GavinWebber thanks! Not sure how I ever missed that. I've been watching your videos for ages.
After watching this, Queso Fresco would be a cool one too.
@@EydeelHe has a queso fresco video too.
He has about 4-5 Mexican cheeses. From what I remember he has queso fresco, Oaxaca, asadero, cotija, and Chihuahua (Menonita).
There is a cheese not known to many called Adobera. They also call it queso Calvillo. I know it's eaten in Zacatecas, Aguascalientes, Jalisco, and I think Michoacán.
I've found very few articles and videos about it. I've been meaning to translate it and send it to @GavinWebber.
Hey Gavin, have you ever made a Reblochon cheese? Interested in making a Tartiflette dish which requires this cheese, but the cheese is illegal here in the US so thought I'd go the hard route and try to make some of my own!
It's amazing that the milk you're using is from some Hindi-speaking company... it's called "Malaidaar"(Hindi for "creamy") from "Kisaan"("farmer" in that same language). By contrast, we here in India don't even get access to pasteurized unhomogenized milk of any kind!
Strange how the ball goes rolling, isn't it?
فنان
do you need the keep the water bath at that same temp for the 2 hour sit? and if so how do you do that without your fancy water heater thing?
Yes you do. Put the cheese pot in a larger pot with water and heat on the stove.
The sous vide circulators have unfortunately gone up quite a lot in price. They're amazing for precision cooking meats though. Something rarely mentioned is that many instant pot models have a sous vide setting and it's perfect for making yogurt and cheese. Very economical with electricity too.
To me, an obvious question…can you just use cows milk?
Yes, but use jersey milk.
I have a question I was gonna try to make brie so I bought some store bought to try and it had a really bitter medicine taste and it was waxy should I just not if thats how Im going to react to the cheese
👌
Could you make Goot Essa Alt Medisher? Supposedly it's a hard goat cheese.
Sir how does one store cheese if living near the coast where air is humid...homemade cheese which doesn't have preservatives, seems to last less if I keep in refrigerator in home near the sea... otherwise it's completely fine elsewhere.
Also can you plz make cheese using just yogurt or lemon juice or vinegar as the culture...where I live rennet n cultures aren't easily available n I use the above as culture. Accordingly, cottage cheese is very easy n common here & recently I came across this cheddar recipe using yogurt, citric acid, baking soda, milk & butter n then using a double boiler...turned out yummy...but would like to try other cheeses too...thk you
I didn't know that is a old cheese the egyptians made it since 332 BC wow. Can you do more historical cheeses? Since I can't get buffalo milk, will just cows milk be ok?
I'll have to have a look around in my cheese encyclopedia book.
@@GavinWebber ty, please let me know.
Also, have you ever used Ashgrove milk? It's a common brand in Tasmania!!
No, as I don’t live in Tassie
You produce cheeses based on northern hemisphere recipes. What is Australian and New Zealand cheese like? Unless I try making it myself, I am unlikely to taste such a product.
Very good, but I can only vouch for Aussie cheese. Mostly copies of European styles
I made this according to your recipe and it was overly salty. Making it again today and cutting salt in half. Just wondered if that was a typo or is 1/3 cup salt correct?
Yes, definitely
Could you preserve this like Persian feta in oil?
Not sure, it's quite soft compaired to Feta which is firm and crumbly
Does water-buffalo milk taste any different than cow's milk?
Much creamier
@@GavinWebber If you weren't paying attention one morning, and you accidentally put buffalo milk into your cereal, do you think you would notice? Goat's milk tastes a lot like a goat smells. Does buffalo's milk taste like a buffalo smells?
@@azrobbins01 no, it just smells extra creamy
Very interesting process... I wonder if Cleopatra's milk bath was made into Domiati after she was done?
What does it taste like?
Did you watch the video?
@@GavinWebber I did! I only heard that it was yummy, but not how it tasted. Maybe I missed something :)
Pickled cheese.
I’m offended that you’re making Egyptian cheese while listening to THIER music. That’s strait up cultural appropriation!!!! How dare you!
Lol JUST JOKING! That cheese looks bomb!! You are a true cheese master!
Goodness, Gav… how many ad breaks do we need for a 16 min video? You may not care (I doubt you do), but 3 ad breaks for a 16 minute video is the right amount to lose this sub. Unfortunate.
Sorry, the ad breaks are fully controlled by UA-cam, not me.
Brother, LET THE MAN COOK
I love your videos because i will also love this cheese but i haven't even tried it yet :)
It's so good!
I bet that is really salty! Very cool Gavin.
It is deliciously creamy because of the buffalo milk
Thanks for you I'm Egyptian
Ah, Masri. I'm not, but my wife is half Egyptian as well. This is a lovely cheese.
@@vaazig I am happy to meet you in this application .this cheese can you eat it with tomatoes, cucumbers and egg its delicious food
@@ameergaming1524 I posted the same as a serving suggestion to Gavin and any viewers. But, I forgot the Aish baladi as it's not the same with a regular pita bread.