Village Life Iran

Ingredients

• 8 liters Goat Milk (fresh, whole milk; warmed to body temperature (≈38‑40°C))
• 1 gram Rennet (powdered animal rennet; use 1 g per 8 L milk)
• 1 teaspoon Salt (for cheese seasoning)
• 1 tablespoon Black Seed (Nigella Sativa) (adds aromatic flavor to cheese)
• 2 kilograms All‑Purpose Wheat Flour (sifted before use)
• 3 tablespoons Salt (for bread dough)
• 5 tablespoons Granulated Sugar (feeds the yeast)
• 3 tablespoons Active Dry Yeast (ensure yeast is fresh; proof in warm water)
• 1 tablespoon Turmeric Powder (gives bread a golden hue and subtle earthiness)
• 3 cups Warm Water (≈38‑40°C; used to dissolve yeast and form dough)
• 100 grams Walnuts (roughly chopped; folded into dough or sprinkled on top)
• 1 tablespoon Black Seed (Nigella Sativa) (sprinkled on top of bread before baking)

Instructions

1. Warm the Goat Milk

   Pour the goat milk into a large pot and heat gently over low heat until it reaches about 38‑40°C (body temperature). Stir occasionally to prevent a skin from forming.

   Time: PT10M

   Temperature: 38°C

2. Add Rennet and Salt

   Dissolve 1 g of rennet in a small amount of warm water, then stir it into the warmed milk together with 1 tsp salt. Mix gently for 5 seconds.

   Time: PT5M

3. Rest the Milk to Form Curds

   Cover the pot and let the milk sit undisturbed for 1 hour at room temperature so the curd can set.

   Time: PT1H

4. Cut and Strain the Curds

   After the hour, the milk should have a soft curd. Cut the curd gently with a knife, then pour the mixture through a cheesecloth-lined colander to separate whey from curds. Let it drain for about 10 minutes.

   Time: PT10M

5. Season the Cheese

   Transfer the drained curds to a bowl, mix in 1 tbsp black seed and adjust salt to taste. Shape into a soft cheese ball or press into a small mold.

   Time: PT5M

6. Prepare the Bread Dough – Mix Dry Ingredients

   In a large mixing bowl, combine 2 kg wheat flour, 3 tbsp salt, 5 tbsp sugar, 3 tbsp active dry yeast, and 1 tbsp turmeric. Whisk together.

   Time: PT5M

7. Add Wet Ingredients and Knead

   Make a well in the dry mixture, pour in 3 cups warm water (38‑40°C), and stir until a shaggy dough forms. Knead by hand or with a stand mixer for about 10 minutes until smooth and elastic.

   Time: PT15M

   Temperature: 38°C

8. First Fermentation (Bulk Rise)

   Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.

   Time: PT1H

9. Incorporate Walnuts and Shape

   Punch down the risen dough, fold in the chopped walnuts, then shape into loaves or a large round loaf. Place on a greased baking sheet or loaf pan.

   Time: PT10M

10. Second Fermentation (Proof)

    Cover the shaped dough and let it proof for 30 minutes until slightly puffed.

    Time: PT30M

11. Bake the Bread

    Preheat the oven to 190°C (375°F). Sprinkle the remaining 1 tbsp black seed on top, then bake for 45 minutes, or until the crust is deep golden and the loaf sounds hollow when tapped.

    Time: PT45M

    Temperature: 190°C

12. Cool and Serve

    Remove the bread from the oven, let it cool on a wire rack for 20 minutes. Slice and serve alongside the fresh goat cheese, optionally drizzled with honey.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g