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Cheese from Egypt, village households
Raw cow or buffalo milk stands in earthenware pots for 24–72 hours while the cream rises and the milk sours into laban rayeb. The cream is skimmed off, and the soured curd is ladled onto a mat and hung for 2–3 days to drain. It is then dry-salted, cut into pieces and drained a few hours more before it is eaten fresh.
| Raw cow or buffalo milk | [fayed2014][hegab2021] |
| Salt, for dry salting to taste | [fayed2014][hegab2021] |
| Starter | none; the milk sours on its own in the pot |
Total time across the recorded steps: 3.1 days – 6.1 days
What changes: In clay pots the milk sours while the cream rises over 1–3 days
Microbes at work in this step
lactic bacteria of the raw milk sour it while the cream rises by gravity
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow or buffalo milk stands in earthenware pots for 24–72 hours while the cream rises and the milk sours into laban rayeb. The cream is skimmed off, and the soured curd is ladled onto a mat and hung for 2–3 days to drain. It is then dry-salted, cut into pieces and drained a few hours more before it is eaten fresh. Made in 4 steps over 3.1 days – 6.1 days. The longest step, leave the milk to sour and cream, takes 24 h – 3 days (Hegab O.W 2021). Salt is 2.5 % (Hegab O.W 2021). Lactic acid bacteria; Enterococcus faecium, Enterococcus faecalis and Enterococcus durans were the cocci isolated from karish samples does most of the fermenting.
| Main step | 24 h – 3 daysReported[hegab2021] | Leave the milk to sour and cream |
|---|---|---|
| Salt | 2.5 %Reported[hegab2021] | Dry-salt and drain again |
Soured and creamed in the same clay pot, so it is made from naturally skimmed milk and needs no starter; the curd drains for days on folded mats.
Traditional karish is made from raw milk. The source says raw-milk karish made under poor hygiene may carry health-risk contaminants. Industrial karish uses pasteurised skimmed milk and a starter culture.
Hazards the sources name: Enterobacter aerogenes, a coliform often isolated from raw milk and karish, which the source calls an opportunistic pathogen and a spoilage organism.
Every number is labelled with how it is known. How this atlas is made
Fayed et al. (2014) call karish the older of Egypt's two most popular soft cheeses, karish and Domiati, say it has been made since 3000 BC, and say it makes up about 50% of the white soft cheese produced in Egypt.
