Sheikh Imran Saleh
Recently we received a few comments and pictures on our Facebook page from a Pakistani cheese maker in Lahore. I thought that was interesting, so I asked him if he would be willing to answer a few questions for this article. I was honored when he agreed to this and I am eager to share what I learned with you …
What does it mean to be a Sheikh?
I am Imran Saleh, a 46 year old businessman from Pakistan. In Pakistan, Sheikh is a cast, a family name. It originated from India. This cast mostly consists of businessmen and well educated people. I am a small scale businessman and I deal in PVC and rubber pipes. Cheese making is a weekend hobby, so far.
Imran and his wife, Ayesha |
How did you become a cheese maker?
Two years ago, I decided to make cheese. Mozzarella was my ideal. Perhaps I got this temptation from pizza, as my whole family (like everybody else) loves pizza. I have a big pizza oven fixed in my kitchen.
Imran’s kitchen (note the pizza oven to the left of the stove) |
I started with 10 kg milk (2.6 gallons). But, after a few attempts, what I made was cottage cheese. I started searching on Google and realized that making cheese is an art which needs practice and patience. I searched and searched hundreds of sites and blogs and articles. I went through various researches done by experts. It took me months. (My employees thought that I was busy with my clients on the Net!)
In Pakistan, it’s mostly hot weather and cheese cultures do not exist. I used to be in the kitchen at 1 a.m. because during the day I was in my office. My kids might have thought that I was going insane with the age factor. But I continued ….
The thing I realized I was missing was rennet. In Pakistan nobody knew what it was. After long research, I tried with thistle and other plants, but all in vain. Then I ordered one strip of rennet tablets from a cheese making company in the UK.
Four desperate weeks of waiting. But when I got the first clean break, I thought I had won the war! My first batch of Mozzarella was successful. But a series of failures followed. This was when my wife said she had had enough with cheese and no more cheese in the kitchen! So I made a small cheese lab at the back of my house.
Now, I decided to make the cheese vat first. I bought a steel container
and another bigger container for making it a double jacket.
I always got upset with spinning the curds with a wooden ladle. So I worked on an idea- I took a steel rod, inserted it in the middle of the steel bowl’s lid, fixed the inner part with steel blades and placed it through a bearing for easy rotation. This I did with the help of a fabricator.
This machine worked great. Now, no more wooden ladle or bare hands in the curds. I just cut the custard in squares with a cutter which I made too, and then put the lid on top so the blades insert in the curds. Now, I rotate the handle for 2-3 minutes, then re-rotate after 10 minutes and this I do 3 times.
I also started keeping a record of my trials on a white board and then on the computer.
I suddenly came across your site. I found it simple and informative. I went through it hundreds of times. I kept all the things straight according to the procedures written. Once Jim (Jim Wallace, our technical advisor) gave me some useful advice on my request, for which I am grateful to him.
Everything went right but only one success in four trials with 25 liters milk (6.6 gallons) was achieved. I was not satisfied, because the overall failure ratio was 75%.
One day I drained the whey as much as I could and left the curds in the bowl for 5 hrs at 38C (100.4F).
Now, when I checked, the ph value was 5.3. I worked it into a successful Mozzarella. Since that day I rarely mess up with the cheese.
I posted some pictures on your Facebook wall last year. Now it’s one year and I make a perfect Mozzarella. My wife and kids love it. Especially my daughter, Mahreen who participates with me. I also made some Cheddar and a press of my own. The result was good.
Imran’s daughter, Mahreen |
Imran made this press by welding two pieces of pipe together. He says it works great. |
I want to share with you something. Pakistan is a heaven for milk. Raw milk is available in abundance.
I was not successful with citric acid which is different here than in other countries (I believe). I used fresh yogurt called dahi as culture. The result was extraordinary. This dahi is also found at every corner of the streets. And people prefer eating this to packed yogurt.
Dahi is used as food and it is used by almost the whole population. Due to its large scale usage, it is made and sold at
every corner of the street.
Like other yogurts, it is made from its mother culture – no junket tablets are used. It’s sweet with a little bit of sourness. For a long time, I tried cheese with citric acid but
the results were never constant, and with dahi the result was always 100%. Again, to figure out this, I had do a lot of trials. I just use 1/4 tsp mixed with milk in a cup for 25 liters (6.6 gallons) of milk. It takes 60 minutes for ripening.
I want to share an experience – how I got a messed up process right. Last Sunday, I tried to make Cheddar
cheese (in my kitchen). For mesophilic culture, I kept a glass jar filled with raw milk for 3 days. Whey was separated, which I
mixed again by shaking the jar. Into 10 liters (2.6 gallons) of cow’s milk I added 4 ounces of this culture at 88F. After 1 hour, I added rennet. But 1 hour passed and the milk did not turn into gel. I was confused. What to do now?
Eventually, I added 1/10 of tsp of dahi (diluted) in the milk and stirred it for a minute. After 40 minutes, it was partially set. I was bothered, but as I had to go somewhere and I was not willing to leave the milk like this for a long time, I stirred the curds ( which resembled yogurt) a couple of times, raising the temperature to 98F. I did the rest of the process for Mozzarella cheese at 5.3 pH. I tried it for a stretch and WOW! It was amazing. A nice Mozzarella with great taste was formed, which was half gulped by the kids, as soon as it was made.
Imran’s Mozzarella |
What is the overall cheese situation in Pakistan?
In Pakistan the pizza industry is growing like mushrooms. All the big chains like Pizza Hut and Dominoes have opened
their branches in big cities. Only one company, Adams, is manufacturing cheese here. It’s Mozzarella is not good at all, but it is used by almost all
the pizza stores except the big chains. They import so there is a big scope for cheese manufacturing in Pakistan.
Unfortunately, cheese making is not so “in” here. Individually, people may try, but being an expensive hobby, because of it’s uncertain outcome, it is not appreciated. But I am
sure if someone gives awareness about cheese and does some homework on it, people will definitely love making it at home. As our women are mostly
housewives and their best hobby is making food, I believe they will welcome this new hobby.
Thanks for being patient enough to read my story.
Shaheer says
Where i can get halal rennet or vegetable rennet in karachi.. And what is substitute of it..
Jonathan Almeida says
A very good story indeed, and glad that you achieved success in the end. I also love to cook and one of my passions is to make good cheese as the same goes for my family all of them are mad about cheese. I am going to try it out myself and I know for sure I would make mistakes along the way but that just feels good when you succeed!! Who knows we might just make a new tasting cheese from this part of the world….
Again appreciate the wonderful story. Lets keep in touch ..God Bless..
shadali says
for purchase of any ingredient from pakistan for processing cheese forward your requirements to stating with your cell numbers and city of residence to pakbusiness92@gmail.com
Akhwaira imran says
I am impressed sir, I always look forward to challenging recipes. Right now I am in Karachi, how can I have a demo for mozeralla from you??
naeem says
i also start this set up plz send your no
Jeri Case says
Imran – farmerscheese@gmail.com
Wow I like ur spirit… I m aldo looking to make cheese very soon. From where I can get halal rennet in Pakistan.
You would do best to contact Imran at farmerscheese@gmail.com
Dear Mr. Imran Sheikh, i tried to contact you via email but it always bounce back.
Please give your new email address. Mine is umarkhan0665@yahoo.com
farmerscheese@gmail.com
It would probably be better to contact Imran directly. His email address is at the end of the article.
I am realy inspired by your ‘healthy’ hobby. From where I can get rennet tablets in Lahore?
Hello
i am the student of MSc Chem Engg. and doing my thesis on the production of biogas from cheese whey.
Kindly guide me about this.
No one has so far mentioned price or alternative of rennet.
I think your best bet is to contact Imran directly- farmerscheese@gmail.com
Thanks for guidance.
Aoa imran sir
Read ur story.im impresed i mean big wow…im also cheese lover i was checking on youtube abt recipe..n the thing i was confused abt is rennet..thn i found substitute the curd..anyway hope to try cheese u made its looks very yummyy…
All the best..
A.O.A
SHEIKH SB.
I Read your lovely story, and your cheese looks zabardast…
as i am planning to open pizza shop in Faisalabad, i need your guidance
if you can spare sometime for me i ‘ll be greatfull to you.
regards
Bestexint@gmail.com
Hi Imran
Great story, I would love that if you contact me please at furqanazeem@hotmail.com
Regards
Thank you so much for commenting on this article. We ship cheese making supplies, including rennetto to Pakistan – cheesemaking.com. For more info from Imran, he is happy to answer your questions, but he prefers that you contact him at farmerscheese@gmail.com.
Vow ….. So many comments. For cheese making troubleshoot kindly email me at farmerscheese@gmail.com
Or join my page
Hi Imran,
I just called Agha’s Karachi to find out about Rennet and they didn’t have any. I’m thinking of ordering some from UK. What kind do you recommend? Liquid or tablets? Any special brand? I’m very excited about trying out my first batch of cheese!
Aliya,
We ship rennet tablets to Pakistan – cheesemaking.com
hello
i am ehtesham, living in Islamabad, Pakistan. does anyone knows how to make Fetta? I am looking around on how 2 make it, but… Rennet is the prob, is there any substitute for it? if not, where can i get rennet? u can send me email on sky_larrk@hotmail.com
looking forward to a reply
thanks
Wow, great post! I can feel Mr. Imran's passion for cheesemaking and his analytical mind. I googled "cheddar cheese in Pakistan" because I never found real orange cheddar cheese in Pakistan while I was there. I guess he made mozzarella; that's kind of close 🙂
salam. sir, kia hum rennet kay bagar mozzarella cheese bana saktay hain?
Raza from Sialkot
We are local suppliers of Rennet, Cheese Cultures, Cheese Color from CHR Hansen, Denmark.
H/o: Karachi, Pakistan
Contact: 0300 9233456
DIA International
please quote the price of rennet.
We sell all different kinds of rennet and we ship to Pakistan – http://www.cheesemaking.com/cheeserennets.html” target=”_blank”>click here
If you want to order, e-mail info@cheesemaking.com and they will be able to tell you the shipping charge.
We are local suppliers of Rennet, Cheese Cultures, Cheese Color from CHR Hansen, Denmark.
H/o: Karachi, Pakistan
Contact: 0300 9233456
DIA International
imran very impressive story you are a true target achiver!! this thing really impress me and my story resemble with your start im also cheese lover and really want to make it tried my times,searching many sites..not get the success up till now need your help. i want you as my teacher if you will teach me about cheese making it will be great owner for me. sara.khan199053@gmail.com its my email adress please send me your facefook link please…thanks again i love your effort sir.
Can we get rennet from stomach of Calf etc? would it mean from OJRI what party of stomach (Fourth Stomach calf,sheep etc is not understandable by common man needs more clarification
Can we get rennet from stomach of Calf etc? would it mean from "OJRI" what party of stomach (Fourth Stomach calf,sheep etc is not understandable by common man needs more clarification
Shakeel,
Imran can be reached directly at imran_imran33@hotmail.com
we are impressed from your efforts.
can you send us fully method of making in Urdu. I think we can better understand in our own language. awaiting your prompt response.
Thanks & Kind Regards,
Sania Shakeel
a great achievement,, hard work really pays please send your mozerala cheese recipe easy and workable in Pakistan to sm.zaidi012@gmail.com we will be really grateful
great story , can u send me the mozzarella cheese recipe at scorpio862@live.com with ingredients easily available in Pakistan , that will be great pleasure for me to have the recipe
I loved your story .can u send me the mozzarella cheese recipe at scorpio862@live.com containing ingredients we can easily find in Pakistan
i am thank full to all of you and your nice comments. i agree to Lynne …cheese lovers and cheese makers belong to a universal family. thanks Cat and Sherry. i wish u good luck.
Hi Imran,
This is a great story and an inspiration.
I myself am a diy enthusiast and love doing everything by myself. And in wake of recent exposure of unhygenic practices by food and dairy producers all over Pakistan I feel even a stronger urge to prepare cheese at home.
Given the fact tha you are doing the cheese making for a good time now can you guide if it is possible to get rennet in Pakistan somewhere? or do I need to order it from the UK?
waiting for your response and a looking forward for a success story of my own to share.
Kind regards.
Junaid
Great story and I loved how you fabricated your equipment. We live in Ecuador and will probably have to do the same once we get started.
Love this story, and Imran, your cheese looks glorious!
I loved his story… It just proves again that"Say Cheese" is universal… who doesn't smile when making , eating and sharing cheese!