Kuymak Recipe: Easy Trabzon Muhlama
Ingredients butter – 3 tablespoons corn flour – 3 tablespoons water – 1 cup at room temperature golot cheese – 1 cup granted 300g boiling water – 1/3 cup 1 teaspoon salt What is Kuymak or Muhlama? The most important point you should pay attention to in order to have the flexibility you want your…
Ingredients
- butter – 3 tablespoons
- corn flour – 3 tablespoons
- water – 1 cup at room temperature
- golot cheese – 1 cup granted 300g
- boiling water – 1/3 cup
- 1 teaspoon salt
What is Kuymak or Muhlama?
The most important point you should pay attention to in order to have the flexibility you want your gem is the cheese you will use. You can also use with chechil or cheddar cheese, but you will get the best result with golot cheese.
Golot cheese, is one of the most important traditional cheeses produced in the region of East Black Sea, Turkey. The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt. The mixture of morning and night milk is heated to 37°C and separated from the fat.
How to Make Kuymak Recipe?
- If possible, put the butter in a copper pan and add the corn flour when the oil melts and foams.
- Roast the corn flour until it turns color. Then add a glass of water and salt.
- Roast until the water is absorbed and after adding the water well add the cascolot (kolot or golot) cheese.
- Stir and fry until the cheese melts completely and absorbs the water.
- After the cheese melts, add the boiling water, and when the water absorbs and becomes longer, turn the heat down.
- When the butter gently piles up on the top, your well is ready. Serve hot.
