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Tzfatit
Tzfatit, or Tzfat cheese (, ''gvina tsfattit'') is a semi-hard salty cheese produced in Israel, originally from sheep's milk. It was first produced in Safed (''Tzfat'' in Hebrew) in 1840 and is still produced there by descendants of the original cheese makers. History The cheese was first produced around 1840 at HaMeiri Dairy, established in the home of Meir Arzoni (later HaMeiri), who immigrated to the Holy Land from from Qajar Iran. Gvina sfatit is a mild curd cheese molded in a basket that gives the cheese distinctive circular striations. The cheese has an elastic texture and low fat content. The milk is pasteurized at a low , which preserves the food proteins. Trimming is mainly based on the action of enzymes contained in a special ferment and on calcium chloride rather than on the action of lactic acid. The fermentation is quick, about an hour. After most of the whey is separated, the cheese is stored in straw or plastic baskets for several hours to drain the remaining whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israel
Israel, officially the State of Israel, is a country in West Asia. It Borders of Israel, shares borders with Lebanon to the north, Syria to the north-east, Jordan to the east, Egypt to the south-west, and the Mediterranean Sea to the west. Israeli-occupied territories, It occupies the Occupied Palestinian territories, Palestinian territories of the West Bank in the east and the Gaza Strip in the south-west. Israel also has a small coastline on the Red Sea at its southernmost point, and part of the Dead Sea lies along its eastern border. Status of Jerusalem, Its proclaimed capital is Jerusalem, while Tel Aviv is the country's Gush Dan, largest urban area and Economy of Israel, economic center. Israel is located in a region known as the Land of Israel, synonymous with the Palestine (region), Palestine region, the Holy Land, and Canaan. In antiquity, it was home to the Canaanite civilisation followed by the History of ancient Israel and Judah, kingdoms of Israel and Judah. Situate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep's-milk Cheeses
Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Manchego (Spain). Sheep breeds Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include: * East Friesian (Germany) * Sarda (Italy) * Lacaune (France) * British Milk Sheep (UK) * Chios (Greece) * Awassi (Syria) * Assaf (Israel) * Zwartbles (Friesland, Netherlands) In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products. Milk production period Female sheep (ewes) do not produce milk constantly. Instead, they produce milk during the 80–100 days after lambing. Sheep naturally breed in the fall, which means that a majority of lambs are born in the wint ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary according to each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the standalone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cheeses
Israeli may refer to: * Something of, from, or related to the State of Israel * Israelis, citizens or permanent residents of the State of Israel * Modern Hebrew, a language * ''Israeli'' (newspaper), published from 2006 to 2008 * Guni Israeli (born 1984), Israeli basketball player See also * Israel (other) * Israelites (other), the ancient people of the Land of Israel * List of Israelis Israelis ( ''Yiśraʾelim'') are the citizens or permanent residents of the State of Israel. The largest ethnic groups in Israel are Israeli Jews, Jews (75%), followed by Arab-Israelis, Palestinians and Arabs (20%) and other minorities (5%). _ ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Israeli Cheeses
This article is a list of Israeli cheeses. Cheese in Israel dates back to the Ancient Israelite cuisine, Israelites who inhabited Israel in ancient times. In the modern era, there is a variety of cheeses in Israeli cuisine. History Ancient Israelites The history of cheese in ancient Israel can be traced back to biblical times. Milk and cheese were an important part of the diet of the ancient Israelites, and cheese-making was a common practice among them. The process of making cheese in ancient Israel was similar to that used today. Milk was first heated and then a coagulant, such as rennet, was added to cause the milk to curdle. The cheese curd, curd was then separated from the whey, which was used to make other foods. The cheese was usually formed into balls or cylinders and then stored in a cool place to cheese ripening, age. Cheese was often used as a source of protein and was eaten as a snack or added to dishes to give them flavor. There were several types of cheese that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cuisine
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine.Gold, Rozann''A Region's Tastes Commingle in Israel'' (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 It also blends together the culinary traditions of the various diaspora groups, namely those of Mizrahi Jewish cuisine, Middle Eastern Jews with roots in Jewish exodus from the Muslim world, Southwest Asia and North Africa, Sephardic Jewish cuisine, Sephardi Jews from History of the Jews in Spain, Iberia, and Ashkenazi Jewish cuisine, Ashkenazi Jews from History of the Jews in Europe, Central and Eastern Europe. The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines (e.g., Iranian cuisine from Persian Jews and Turkish cuisine from Turkish Jews in Israel, Turkish Jews) as well as in Medite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sheep Milk Cheeses
This is a list of sheep milk cheeses. Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products, such as cheese. Sheep milk cheeses * Abbaye de Belloc * Abertam cheese * Anari cheese * Anthotyros * Basco-béarnaise * Beenleigh Blue cheese * Beyaz peynir * Brânză de burduf * Brocciu * Bryndza * Bryndza Podhalańska * Bundz * Cabrales cheese * Caciocavallo * Caciotta * Caș * Casciotta d'Urbino * Castelo Branco cheese * Casu marzu * Cazelle de Saint Affrique * Cherni Vit * Corleggy Cheese * Croglin * Crozier Blue * Dolaz cheese * Duddleswell cheese * Etorki * Feta * Fine Fettle Yorkshire * Ġbejna * Graviera * Halloumi * Idiazabal cheese * Jibneh Arabieh * Kadchgall * Kars gravyer cheese * Kashkaval * Kasseri * Kefalograviera * Kefalotyri * La Serena cheese * Lanark Blue * Lavaş cheese * Lighvan cheese * Manche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigella Sativa
''Nigella sativa'' (common names, black caraway, black cumin, nigella or kalonji) is an annual flowering plant in the family Ranunculaceae, native to western Asia (Arabia, the Levant, Cyprus, Turkey, Iran and Iraq), and eastern Europe (Bulgaria and Romania). It is naturalized over parts of Europe, northern Africa, and east to Myanmar. It is used as a spice in various food preparations, especially in Arab and Halal cuisines. Etymology The genus name ''Nigella'' is a diminutive of the Latin "black", referring to the seed color. The specific epithet ''sativa'' means "cultivated". Common names In food preparation, ''Nigella sativa'' and its seeds are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, or black onion seed. Black seed and black caraway may also refer to '' Elwendia persica'', which is also known as ''Bunium persicum''. Description ''N. sativa'' grows to tall, with finely divided, linear (but not thread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Buffalo
The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans, Australia, North America, South America and some African countries. Two extant Type (biology), types of water buffalo are recognized, based on Morphology (biology), morphological and Ethology, behavioural criteria: the river buffalo of the Indian subcontinent and further west to the Balkans, Egypt and Italy; and the swamp buffalo from Assam in the west through Southeast Asia to the Yangtze Valley of China in the east. The wild water buffalo (''Bubalus arnee'') is most probably the ancestor of the domestic water buffalo. Results of a phylogenetic study indicate that the river-type water buffalo probably originated in western India and was domesticated about 6,300 years ago, whereas the swamp-type originated independently from Mainland Sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Straw Baskets Used For Making Tzfat Cheese In Tzfat
Straw is an agricultural byproduct consisting of the dry stalks of cereal plants after the grain and chaff have been removed. It makes up about half of the yield by weight of cereal crops such as barley, oats, rice, rye and wheat. It has a number of different uses, including fuel, livestock bedding and fodder, thatching and basket making. Straw is usually gathered and stored in a straw bale, which is a bale, or bundle, of straw tightly bound with twine, wire, or string. Straw bales may be square, rectangular, star shaped or round, and can be very large, depending on the type of baler used. Uses Current and historic uses of straw include: Animal feed Straw may be fed as part of the roughage component of the diet to cattle or horses that are on a near maintenance level of energy requirement. It has a low digestible energy and nutrient content (as opposed to hay, which is much more nutritious). The heat generated when microorganisms in a herbivore's gut digest straw can b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid
Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate (or the lactate anion). The name of the derived acyl group is lactoyl. In solution, it can ionize by a loss of a proton to produce the lactate ion . Compared to acetic acid, its p''K'' is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
