Brynza is a famous soft brine cheese, popular in Bulgaria, Moldova, on the territory of Ukraine and is considered a source of longevity among the inhabitants of the Caucasus. This nourishing dairy product with a salty taste contains a large amount of protein, as well as calcium and phosphorus.
It is necessary
- For making cheese:
- - 6 eggs;
- - 0.5 liters of sour cream;
- - 2 liters of milk (cow, goat, sheep);
- - 1 tbsp. l. vinegar (6%) or lemon juice;
- - 1 tsp salt;
- - 1 tbsp. l. Sahara.
- To prepare unsalted feta cheese:
- - 1 liter of milk;
- - egg - 3 pcs.;
- - 1 tbsp. l. salt;
- - 200 g sour cream;
- - 1 tbsp. l. Sahara.
Instructions
Step 1
To prepare homemade cheese, choose milk not from a store that has been stored for a long time, but fresh milk from the market, without signs of souring. If you have doubts about the quality of your milk, it is best to pasteurize it. True lovers of feta cheese believe that this type of cheese can only be made from goat's milk, but you can use both goat and cow's milk, as well as sheep's milk. The difference is that the cheese will taste different; goat's milk will give it a sweet taste.
Step 2
Bring milk to a boil in a saucepan, slowly pour in vinegar (6%) or lemon juice. At the moment when the protein begins to curdle, the milk can be turned off. Next, you need to discard the mass on a sieve with gauze, separate the whey and put it under pressure for 3-4 hours.
Step 3
The resulting whey must be well salted at the rate of: a handful of salt per 1 liter of whey. Then dip the cheese directly into the cheesecloth in the whey and refrigerate for 10-12 hours. The cheese is ready and can be served.
Step 4
Such a dish as feta cheese has a number of subtleties in cooking by different nationalities. So, Bulgarians add red pepper, butter to cheese and bake with butter. In the Carpathians, cheese is sprinkled with hominy. Polish, English, Moldovan, Romanian and Balkan cuisine is not complete without feta cheese. It is this exquisite and hearty variety of cheese that will make any salad tasty, as well as enhance the taste and aroma of the wine.
Step 5
If you add various spices and spices (mushrooms, herbs, garlic, prunes, etc.) to the cheese, you will get a cheese with a unique and every time unusual taste that will be appreciated by all your homemade ones.
Step 6
Keep in mind that feta cheese is contraindicated for people with kidney and urinary tract diseases, but in this case, salt may not be added to the cheese. For unsalted feta cheese, combine fresh eggs, sour cream, salt and sugar, then whisk the mixture and pour in the cold milk. Stir the mixture and place on the stove, bring to a boil. When the protein begins to curl, the feta cheese can be removed from the heat and cooled. Then separate the whey from the mass by filtering through cheesecloth. Put the cheese in cheesecloth under oppression overnight, and in the morning the cheese can already be tasted.
Step 7
You need to store cheese in a concentrated brine or refrigerator for no more than a week. The brine will make the feta cheese very salty, so it is better to rinse it under cold water before using it.
Step 8
Cheese can be served as an independent dish, as well as cook various dishes with it: salads, tomatoes with feta cheese and garlic, khachapuri, pies, hot sandwiches, etc.
