Homemade Brynza Cheese from Milk

Cooking method

1. Step 1:

   

   To make brynza, you'll need cow's milk, salt, and vinegar. The fattier the milk, the more cheese you'll end up with. My milk is 4.5% fat. It's best to use farm pasteurized milk.

2. Step 2:

   

   Pour the milk into a pot and set it over medium heat. Bring the milk to a boil. You don't need to cover the pot, but you do need to keep an eye on it so the milk doesn't boil over.

3. Step 3:

   

   Line a colander with two layers of good, tight-weave cheesecloth. If your cheesecloth is a looser, lower-quality weave, use three or even four layers.

4. Step 4:

   

   As soon as the milk boils, pour the vinegar into the pot. If you have vinegar essence, dilute it ahead of time (per the instructions on the bottle) down to 9% strength, so you don't miss the moment the milk boils.

5. Step 5:

   

   Add salt to the pot. The amount depends on the type of salt and your own taste. If you add a heaping teaspoon of coarse salt (not fine), the cheese will be lightly salted, so you can safely add more.

6. Step 6:

   

   Stir the milk now and then as the curd flakes form.

7. Step 7:

   

   As it keeps heating, the whey will separate from the curds. This process is called fermentation.

8. Step 8:

   

   Cook the milk a few more minutes, until the whey is clearly visible. It has a yellowish tint.

9. Step 9:

   

   Pour the mixture into the prepared colander and let the whey drain off. Leave the future cheese like this for fifteen minutes. You can save the whey if you like.

10. Step 10:

    

    Gently fold the edges of the cheesecloth over and shape the cheese into a round.

11. Step 11:

    

    Leave the brynza in the fridge for two hours under a weight. I use a heavy pumpkin as a weight. After that time, the cheese is ready to serve.