If you are fond of home-made cheese, you can supplement the list of simple home-made recipes with brynza - salted cheese, widespread in Eastern Europe. The home-made cheese is much less salty than the purchased analogue, and is therefore ideal for use as a snack or for adding to salads .
How to make cheese from cow's milk?
The most affordable option is to make cheese from cow's milk. As a basis, it is best to take whole, fatty milk, preferably homemade, then the cheese will be more, and it will come out tastier and fatter.
Ingredients:
- milk cow - 2.1 liters;
- sour cream - 485 g;
- eggs - 5 pcs .;
- salt - 2 tbsp. spoons.
Preparation
Pour the milk into a deep enamel container and put on a small fire. While the milk is heated, whip the eggs and sour cream together, and then pour the mixture 2 or more tablespoons of salt (orient to taste). Pour the egg-sour mixture to the milk and bring to a boil. When the liquid boils, reduce the heat under the pan to a minimum and cook the cheese, stirring with a wooden spoon, no more than 5 minutes. During this time, the milk is curled by large flakes, separating from the whey. Drain the cheese with the serum on a gauze-covered colander and wring out. The milk clot remaining on the gauze is covered with her ends and put everything under the press for a day. After a while, the cheese can be extracted and tasted. As a rule, a small head of brynza "leaves" even during the tasting, but if you have a piece to save, put it in the brine. If you do not know how to make brine brine, then everything is elementary: take the remaining milk whey and mix with salt, pouring 20 g of salt for every 100 ml of liquid.
How to make a cheese from goat's milk?
Ingredients:
- goat milk - 3.8 liters;
- vinegar - 55 ml;
- salt - 1-2 tsp.
Preparation
Before you make a cheese in the home, warm the milk, not bringing it to a boil. Next, pour the vinegar to the milk and wait until the milk protein turns off. When the latter emerges on the surface of the whey with large flakes, pour the mass onto the gauze covered with gauze and salt thoroughly. Press the cheese with your hands, and then put it under the load for a day. After a while you can start tasting, and you can immediately put the cheese in the brine and store it until you need it.