MUHLAMA HAKKINDA BİLMENİZ GEREKEN HERŞEY | TAM ÖLÇÜLÜ NEFİS TARİFİM | ACAYİP TARİFLER

Muhlama lovers here? Then let's see the likes 😁 Please do not hesitate to press the like button 😁 However, your likes are very motivating 😊 I have a question for you, I am waiting for the answers to the comments. What is Muhlama? What is Kuymak? If there is a lot of cheese that I know, it is called muhlama, if there is a lot of corn flour, it is called Kuymak. I would be very happy if you share your information with me. The first rule of making a good resilience is to use good materials. All of my materials came from Rize. I preferred @rizeden_dogal_tereyagi page for my shopping. I also recommend you to shop safely. Let's go to our recipe. Muhlama Ingredients for 3-4 persons 2 tablespoons of butter 2 tablespoons of cornmeal 1 glass of water (200ml) 250gr cheese (it would be kolot cheese or another cheese that grows longer) 1 teaspoon of salt (you should adjust the salt ratio according to the salt of the cheese) Fabrication: One of the most important tricks in making is the selection of pans. Muhlama should be cooked either in a thick copper pan or in a thick-bottomed steel pan. Because a properly made muhlama should be cooked slowly, the cheese should wrap around the bottom and lightly burn, and the butter should also rise on top. Unfortunately, Teflon and ceramics cannot produce this result. Let's melt the butter in our pan and add the corn flour. There are also roasted corn flours on the market, but I do not recommend it because it can be bitter, you should best roast it yourself. When the butter is roasted (do not burn it), start adding the water slowly, while constantly stirring it so that it does not clump. Meanwhile, add the salt. The water removal rate of each corn flour is different. Do not drain the water suddenly. Keep it on medium heat in your stove. It will have a darker consistency than a brown. When the cornmeal thickens, add the cheese and bury it with a spoon, but do not mix it. Leave it alone for 4-5 minutes. When the cheese melts completely and wraps the bottom of the pan and rises above the butter in butter, your mash is ready. After resting it for 5-10 minutes, you can enjoy it. İnstagram:   / acayiptarifler   Facebook:   / acayiptarifler   Mail: [email protected] Please don't forget to subscribe to my channel 😊