Brynza is a salty soft cheese. It is excellent for salads, pies and can be eaten as a nutritious snack. The present brine cheese is made from sheep's milk, but at home it can be made from cow's cheese. Let's find out how to do it with you!
The recipe for brynza at home
Ingredients:
- fatty milk - 5 liters;
- salt.
For starter:
- stomach of lamb - 100 g.
Preparation
So, for the preparation of cheese in the home, take fresh milk and carefully filter it through gauze, folded in several layers. Then, on a weak fire, bring to a boil and quickly cool it to about 30 degrees. Then add the ferment to the milk. Many people just buy pepsin from pharmacies, but the best and quality leaven is made from the stomach of a lamb. To do this, clean it thoroughly, dry it and cut it into thin strips. A few slices are poured in with cold water and exactly in a day the leaven is ready! So, when the mass at you becomes a single curd piece, we get it, put it in a sieve and wait for the glass to get all the liquid. Next, cut the mass into several pieces, wrap it in gauze and put it for 5 minutes under the press. Then again repeat the procedure and again put under the press. At the third time we put the cheese mass under the load for an hour.
The final stage of making brynza at home is cutting several parts of the formed piece. These parts are finely chopped and put in the middle of the cheese. Again we wrap it in fabric and leave it under the press until the serum ceases to stand out. That's all, cheese cheese in the home is ready. Next, it only remains to nourish the product with salt, as long as it has an unpleasant taste. The prepared brine must be saturated and strong, so that pieces of cheese float in it. About a day later we remove the cheese from the brine and transfer it to dry dishes. For longer storage, pour it with salt and place in a cool place.
Manufacture of brynza at home using vinegar
Ingredients:
- milk - 3 liters;
- boiled water - 1 item;
- salt - to taste;
- vinegar - 4 tbsp. spoons;
- greens - if desired.
Preparation
We will analyze, one more way how to make a cheese in the home. We boil the milk in a saucepan. Then add one spoonful of vinegar and constantly stir. As soon as the milk curdles, turn off the fire and pour the contents of the pan into a colander, covered with gauze. Then, the ends of the gauze are picked up and we hang the cottage cheese over the sink for several hours. When the serum ceases to ooze, shift the curd clot into the gauze under the load, to compact the structure and hold for about 2 hours. This time we prepare the brine: in a large saucepan, pour the whey and cold boiled water that was released from under the cottage cheese. Pour a handful of salt and try that the solution was not over-salted. Then we lower the curd bar into the water and leave it for a day, periodically turning over, for uniform impregnation.
Home feta cheese
Ingredients:
- cow milk - 2 liters;
- egg - 6 pieces;
- sour cream - 500 ml;
- salt - 3 tbsp. spoons.
Preparation
We put milk to boil. Separately mix sour cream with eggs and pour the resulting mixture into milk. We put salt to taste. Reduce the heat to a minimum and wait for 5 minutes until the milk is completely curled by large flakes. Then merge the mass onto the cheesecloth into a colander and leave to drain. Next, gauze tightly tied, we put the cheese on a plate and install the load on top of it for about a day. At the end of time, the cheese is ready.