Of all types of cheese, cheese is distinguished by its low fat content and the predominant amount of protein, easily digestible calcium and a varied vitamin composition. In the classical version, it is prepared from sheep's or goat's milk, and has a fairly sharp and salty taste. But in our latitudes the basis of this product is often taken fresh cow milk and use a moderate amount of salt.
Brynza is an indispensable component of many salads , the basis of many other dishes and a great independent snack.
How to make a delicious cheese from cow's milk at home you can learn from our recipes, presented below.
Homemade cheese from cow's milk - recipe
Ingredients:
- milk is homemade, fresh - 4 liters;
- enzyme liquid for brynza - 35 ml;
For brine:
- water filtered, boiled - 1 liter;
- salt - 60 g.
Preparation
For the preparation of cheese, of course, it is most desirable to use homemade milk. But if you can not get it fresh, you can take a quality store. Warm the milk to a temperature of forty degrees and add, stirring, the liquid enzyme. Once again, stir well and determine the mixture in a warm place for forty minutes. During this time the milk should cool down, completely fold and separate the whey.
Next, a piece of cotton cloth or gauze folded three times or four times, lined in a colander and poured into it the contents of the pan. We collect the edges of the fabric, tie it with a knot and hang it for draining. When the liquid stops separating, place the bag under the press and leave it for about a half to two hours.
In a saucepan of a diameter similar to the size of our cheese mass in a bag, pour boiled cold water, dissolve salt in it and immerse the resulting cheese cake, having previously released it from the bag.
Now we determine the capacity with the cheese in the refrigerator for ten days to ripen. During this time, the cheese is completely saturated with salt and will acquire the necessary structure.
Brynza from sour cow milk at home
Ingredients:
- milk is homemade, fresh - 3 liters;
- milk homemade, sour - 3 liters;
- salt - to taste.
Preparation
Fresh milk is brought to a boil in an enameled container and boil for a half or two minutes. Then remove from heat, give a little cool, and mix with sour milk. Preheat the mixture to a boil, add salt to taste and mix. If done correctly, the mass should be curdled. Next, pour it into a gauze lined with a cotton cloth or a colander and let it drain off, first in a colander, then in a suspended state. For a larger density, we place the knotted knotted knot under the press for several hours.
Delicious homemade brinza is ready.
Recipe for cheese from cow's milk with vinegar
Ingredients:
- milk is homemade, fresh - 3 liters;
- vinegar - 55 ml;
For brine:
- water filtered, boiled - 0.5 liters;
- salt - 120 g.
Preparation
Homemade milk is poured into an enameled container, determined for moderate fire and warmed to a boil. Pour in the vinegar and stir the lactate until the whey is separated. Then turn off the fire and leave the base to
Pour the cooled mass into a colander with gauze or cotton cloth and let drain the liquid. Approximately one and a half hours we tie a gauze or cloth on the knot and determine under the press. Its weight should exceed the basis of cheese at least three times.
After about an hour, we dip the cheese bag for one minute into a saline solution, prepared by mixing boiled cold water and salt, and put it under the press again. We maintain another six or seven hours. At the end of time, the delicious home-made cheese will be ready.