How do Bedouins make cheese?

While the Bedouins are traditionally nomadic people, their methods of making cheese were quite practical and adapted to their lifestyle. Here's a glimpse into how they made cheese:

Ingredients:

* Milk: Camels, sheep, and goats were the primary sources of milk for Bedouin cheese.

* Rennet: This enzyme, extracted from the stomachs of young animals, was used to curdle the milk.

Process:

1. Milking: The women would milk the animals, often twice a day.

2. Curdling: Rennet was added to the milk, causing it to separate into curds and whey. This process happened naturally in the warm climate.

3. Straining: The curds were strained through a cloth bag, separating the whey (used for drinking or making yogurt) from the curds.

4. Pressing: The curds were then pressed to remove excess moisture. This step could be done using heavy stones or by hanging the bag of curds to allow gravity to do the work.

5. Salting: Salt was added to the cheese to preserve it and enhance its flavor.

6. Drying: The cheese was then dried in the sun or over a fire to further preserve it.

Types of Bedouin Cheese:

* Labneh: A thick, yogurt-like cheese made by straining yogurt.

* Jibneh: A hard, salty cheese similar to feta, often used in salads and sandwiches.

* Kishk: A fermented cheese, made by mixing cheese with grains and drying it. It was a staple food for Bedouins on long journeys.

Modern Practices:

While some Bedouins still practice traditional cheesemaking, others have adopted modern methods using pasteurization and refrigeration to improve hygiene and shelf life. However, the basic principles and ingredients remain largely the same.

Important Note: Bedouin cheesemaking practices varied across different tribes and regions. The information provided here is a general overview and not exhaustive.