Indulge in the rich flavors of Kosovo Kackavall, a beloved cheese traditionally enjoyed with fresh bread. This regional delicacy boasts a firm texture and a slightly tangy taste, making it perfect for slicing and pairing with crusty loaves or flatbreads. Handcrafted by local artisans using time-honored methods, Kosovo Kackavall offers a unique culinary experience rooted in Kosovo's gastronomic heritage. Savor the simplicity of this cheese, whether as a standalone snack or as part of a hearty meal. Experience the authentic taste of Kosovo with each creamy bite of Kackavall paired with your favorite bread.

Ingredients:

- 2 liters of whole milk (preferably from grass-fed cows)

- 1/4 teaspoon calcium chloride (optional, if using pasteurized milk)

- 1/4 teaspoon liquid rennet or rennet tablet (diluted in 1/4 cup non-chlorinated water)

- Salt (for seasoning)

Equipment:

- Large stainless steel pot

- Thermometer

- Knife

- Slotted spoon

- Cheese mold (or any container with holes for draining)

- Cheese cloth

Instructions:

1- Prepare Milk: Pour the milk into a large pot and slowly heat it to around 86°F (30°C). If using pasteurized milk, you can add calcium chloride at this stage to help with curd formation.

2- Add Rennet: Once the milk reaches the desired temperature, remove it from the heat. Add the diluted rennet into the milk and stir gently for about 30 seconds.

3- Let the Curds Set: Cover the pot and let it sit undisturbed for about 30-45 minutes, allowing the curds to form. Check for a clean break – when you insert a knife into the curds, it should split cleanly.

4- Cut the Curds: Using a knife, cut the curds into small cubes, about the size of peas.

5- Cook the Curds: Place the pot back on the stove and gently heat the curds to 104°F (40°C), stirring occasionally to prevent them from sticking together. Maintain this temperature for about 20-30 minutes, continuing to stir gently.

6- Drain the Curds: Line a cheese mold or a container with cheesecloth and transfer the curds into it, allowing the whey to drain off. Let it drain for several hours or overnight, depending on desired firmness.

7- Press the Cheese: After draining, place a weight on top of the cheese to press out excess whey and shape the cheese into a solid block. Press for at least 4-6 hours, flipping the cheese halfway through.

8- Season the Cheese: Once pressed, remove the cheese from the mold and sprinkle salt over the surface. You can also rub salt into the cheese for better flavor.

9- Age the Cheese (Optional): For a more authentic Kackavall experience, you can age the cheese in a cool environment (around 50-55°F or 10-13°C) for a few days to develop flavor and texture.

10- Serve with Bread: Once ready, slice your homemade Kackavall cheese and serve it with fresh bread. Enjoy the creamy, slightly tangy flavor of this delicious cheese!

This recipe yields a basic version of Kackavall-style cheese that can be enjoyed with bread. Experiment with different milk types and aging times to achieve your desired flavor and texture.

Nutritional Values :

Whole Milk (2 liters):

- Calories: Approximately 1,300 kcal

- Protein: Approximately 64 grams

- Fat: Approximately 74 grams

- Carbohydrates: Approximately 104 grams

- Calcium: Approximately 2,200 mg

- Vitamin D: Approximately 200 IU

benefits:

- Protein:Whole milk is a good source of protein, essential for building and repairing tissues.

- Calcium:Rich in calcium, important for strong bones and teeth.

- Vitamin D:Often fortified with vitamin D, aiding calcium absorption and supporting bone health.

- Fats and Carbohydrates:Provide energy for daily functions and activities.

Calcium Chloride (1/4 teaspoon):

- Calories: Negligible (very minimal amount used)

- Calcium: Approximately 20 mg (for fortification)

benefits:

- Enhances Curd Formation:Strengthens the protein structure in milk, aiding in curd formation during cheese-making.

Liquid Rennet (1/4 teaspoon, diluted):

- Calories: Negligible (very minimal amount used)

- Protein: Negligible

- Fat: Negligible

- Carbohydrates: Negligible

benefits:

- Coagulation of Proteins:Contains enzymes that help coagulate milk proteins, essential for forming curds in cheese-making.

Salt (for seasoning):

- Calories: Negligible (very minimal amount used for seasoning)

- Sodium: Approximately 1,150 mg (varies based on actual amount used)

benefits:

- Flavor Enhancement: Enhances the flavor of the cheese, making it more palatable.

- Preservation: Acts as a natural preservative, extending the shelf life of cheese by inhibiting bacterial growth.

Please note that these nutritional values are approximate and can vary based on the specific brands and types of ingredients used. Additionally, the nutritional content of the final cheese will also be influenced by the processing steps and any additional aging or seasoning that occurs. If you're looking for more precise nutritional information, consider referring to specific product labels or using online nutritional databases to calculate based on the quantities and brands you use in your recipe.