Mihaliç cheese is made from sheep’s milk in the Karacabey area of Bursa and is also known as kelle cheese. After the curd is cut, it is cooked in hot water, which firms the cheese and creates holes inside. It holds together when grated, has a high salt content, and a sharp flavor.
Heat the milk to 33°C / 91°F. Dissolve the rennet in warm water, pour it in, and stir a few times. Cover the pot and leave it undisturbed.
When a knife inserted into the curd leaves a clean cut, slice it into 1 cm cubes and let it rest for 10 minutes. Then heat the pot very slowly to 40°C / 104°F, stirring occasionally; the curds should shrink and firm up.
Transfer the curds to a cheesecloth-lined colander and let the whey drain away. Leave them in the cloth under a light weight to rest.
Break the rested curd into large pieces, immerse them in 80°C / 176°F water, and turn them with a slotted spoon for 8–10 minutes. Remove them when they firm up and their surfaces become glossy; this cooking gives Mihaliç cheese its firm texture and holes.
Press the cooked pieces into a cheesecloth-lined mold and place a weight on top. Dissolve the rock salt in 2 liters of boiled, cooled water. Remove the cheese from the mold and place it in the brine.
If using raw milk, heat it to 65°C / 149°F for 30 minutes before adding the rennet, then cool it to 33°C / 91°F. Press the molded cheese under a weight for 24 hours, then age it in brine for at least one month, preferably three months; the brine must keep the cheese fully covered. Allergen: The ingredient list contains milk and dairy products. Check packaged ingredients for other allergens.
Pıhtıyı sıcak suda haşlarken sıcaklığı tutturmak zor, çok sıcak suda peynir sertleşip lastikleşti. Pıhtıyı süzdükten sonra dinlendirme süresi de önemli, kısa tuttuğumda peynir haşlarken dağılıp suya karıştı.
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