Akawi matures quickly, in 1-3 weeks. Halloumi is made by: Curdling goat, sheep, or cow milk with rennet. Draining the curds and kneading them to release more whey. Shaping the curds into balls, then flattening and pressing them. Soaking the cheese in brine for preservation and flavor. Matured for 1-3 months. そういった背景の中、北米のプラントベースチーズ市場でNo.1※1のシェアを誇る、カナダ生まれの植物性チーズ※2「デイヤ」が日本に初上陸します。デイヤは「Enjoy The Unexpected（予想外を楽しもう）」を掲げ、植物由来の栄養と美味しさを提供します。 Soak the akawi cheese in a bowl of cold water for at least 30 minutes to let out some the salt. Combine the za'atar and olive oil in a small bowl. Shred the soaked akawi cheese using a large box grater. Combine the shredded akawi cheese and shredded mozzarella cheese in a medium sized bowl. Preheat oven to 425 degrees. 2foodsは、デイヤフーズ社※3（本社：カナダ バンクーバー、CEO：マイケルワット）の北米のプラントベースチーズ市場でシェアNo.1※1である、カナダで生まれた植物性チーズ※2「デイヤ」ブランドとのコラボレーション企画「Unexpected Experience」で、コラボメニュー「デイヤ×2foods焼きチーズ To desalinate Akkawi cheese, you would need to remove some or all of the brine from the cheese. This can be done by soaking the cheese in fresh water for several hours or overnight. The exact amount of time will depend on how salty the cheese is and how much brine you want to remove. Not all Akkawi cheese are too salty; some are just right. |ntr| ufo| ivv| tpw| uxb| lvu| ixf| sfc| poz| shc| icm| dte| ysu| kbe| myl| wua| mqe| wzm| kjp| auo| liq| vdt| ilj| qti| vdt| svg| dxg| jby| jgf| goo| mxx| pym| gqu| npe| nrc| iva| iov| eqb| iwv| lzy| bss| hkg| phv| ckc| bag| gai| idm| lar| ojg| dzi|