Arab COOKS..How do you make MANSAFF? With BOXED JAMEED?!
Answers:
Preparing the Milk
Churn the goat or sheep milk. This can be accomplished by using a traditional milk churn, or by shaking a goat skin bag called a "shakwa." Churn until the butterfat separates.
Separate the butterfat from the milk by skimming it off the top. You should have the defatted yogurt remaining after removing the butterfat.
Using the cheesecloth, strain the defatted yogurt. Strain multiple times, to get the most pure jameed.
Salt the jameed to taste to aid in the dehydration process.
Roll the jameed into small, palm sized balls, using your hands. Dry the balls until they are hard and appear stone like. The balls can be stored until needed for cooking, when they will be reconstituted.
Reconstituting Jameed
Reconstitute the balls by covering in cold water and soaking for at least 24 hours.
Drain and then melt the jameed in 1 qt. water over medium heat. Add 2 qt. water more, and cook until the jameed has a yogurt-like consistency.
Use the reconstituted jameed as needed for your recipe.
