u/ScratchExotic9002

A traditional baking tray of chicken and potatoes, cooked with onions, bell peppers, and fresh garlic.

​Baked in a traditional clay oven (Taboon) due to the complete lack of electricity or cooking gas here.

​The rich marinade includes: tomato paste, fresh lemon, olive oil, and a blend of spices (salt, black pepper, cardamom, brown allspice, fresh ginger, cinnamon, paprika, and chili powder).

Pure comfort food! 🥰🌶️🍗

Following the great advice I got here recently, I decided to try making Ricotta for the first time using about 4 liters of whey from my traditional Baladi cheese.

​This is the result! I’ve never tasted or made Ricotta before, but from my research, I expected it to be smooth and creamy. Instead, I got a texturized, somewhat crumbly and grainy curd.

​I heated the whey to around 200°F (93°C) and added 4 tablespoons of white vinegar, stirred very gently, and let it sit.

​Any advice on why it turned out crumbly instead of creamy? What can I adjust for my next batch?

Thank you! 🙏✨

Back in the kitchen!

I decided to make a batch with Black Seeds—a traditional flavor I've always loved. Through my project Trado, I’m determined to keep these artisan methods alive, despite the challenging circumstances we are living through. ​

It’s a simple, timeless addition, but it completely transforms the aroma.

For my fellow cheesemakers here:

do you prefer adding the seeds during the curding process or right before molding?

I'd love to hear your thoughts!

I’ve been sharing my process of making artisanal cheese from powdered milk and using a clay oven here, and many of you asked about the story behind it.

Here is the journey of TRADO.

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​I am Rabab—a wife, a mother of three, and a woman who refuses to let circumstances define her.

For years, I worked tirelessly to achieve my dream:

establishing a Montessori-based kindergarten to raise a conscious and educated generation. It was my life's work and my way of leaving a footprint in my community.

​In an instant, everything changed. War took my project, but it couldn't take my spirit..

​Because we were raised to believe that resilience is our path and that giving up is never an option, I turned to the one thing I could still create with my own hands: Artisanal Cheese.

​TRADO was born. The name itself is a tribute to my family; it’s an acronym of the first letters of our names (Tamer, Rabab, Amir, Dana & Deema, Omar). We are a team::

• ​Rabab (Me): I am the lead producer, managing every technical stage. I’m also the photographer, editor, and "dishwashing manager" for all our equipment! 😂

• ​Dana & Deema: Our creative spirits who prepare the labels.

• ​Omar: Helps with packaging, marketing, and deliveries. He also carries the heavy brine pots to the clay oven to boil them using wood fire to save our precious cooking gas for the cheesemaking itself.

• ​Tamer: Handles the packaging, logistics, and final deliveries.

​I started with a simple course and very humble resources, but my true expertise came from trial, error, and sheer perseverance. Making cheese from powdered milk with no electricity is a daily challenge, but seeing the result—the Taste of Resilience—makes it all worth it.

​I am exhausted, yes. But I am moving forward because I believe in a better tomorrow. My message to you is: Never surrender to your circumstances, no matter how great they are. Create your own story.

​Thank you for being part of our survival and our art. 🧀🤍

Hello Reddit, I’m sharing a glimpse of my daily journey with TRADO in Gaza.

From molding the cheese to the final packaging, every step is a challenge.

Since we have no electricity, we rely on a heavy brine solution to preserve the cheese—it’s our traditional way to survive the blackout.

This project is for my family and our heritage. Thank you for being part of our story.🤍

Following my previous post, the curd has set perfectly at 39°C. I’m cutting it now to allow the whey to separate. Due to the ongoing power outages, I am documenting this in stages as I can only film when I have a bit of light and charge.

​Milk: Skimmed milk powder base. ​Process: Slow heating, then adding the rennet.

​Current Stage: Transferring the curds to the molds (strainers) for final shaping.

​The final result (the molded cheese) will be shared in the next and final post once it's fully set.

Thank you for following this technical journey! 🧀

Rebuilding with precision: Step 2 of my artisanal cheese journey 🧀🌡️ ​الوصف المحدث (Updated Description): ​Following up on my previous post! This is Step 2 of the process, where precision is everything. ​Even in our current displacement, I refuse to compromise on quality. In this video, you’ll see: ​Hydration: Carefully rehydrating the skimmed milk powder. ​Temperature Control: Reaching the target temperature of 38.5°C - 39°C before adding the magic. ​The Additives: Mixing in Calcium Chloride and Rennet to ensure a firm curd. ​I’ve wrapped the pot in a blanket at the end to keep the temperature stable for the set. It’s a challenge to maintain consistency in these conditions, but focusing on these details keeps me going. ​Step 3 (The Curd) is coming soon! Thank you for all the incredible support so far. 🤍🙏

I’m starting a new batch of cheese from the kitchen of the only house we could find after being displaced. The surfaces are worn and marked, but I make sure my process is clean and precise. I’m starting from scratch with what I have, and I won't let these conditions stop me.

After much trial and error, I’ve finally perfected the texture and pattern of my traditional white cheese. This batch was made with high-quality milk powder and a lot of patience. In the middle of everything we are going through, cheesemaking has become my sanctuary and my way of building a future for my family.

​What do you think of the pattern? Any tips for maintaining this consistency in a small home-based setup?