Cow's milk cheese

Cook delicious cheese at home? Easy! Brynza is a brine cheese belonging to soft varieties. It is made from cow's and goat's milk. It has a delicate, slightly salty taste, ideal for making salads, pie fillings, and for self-consumption. It will not be difficult to make cheese at home, it is enough to have milk, salt and sourdough. As a starter, you can use table vinegar or lemon juice.

katushafin

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

66 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h

Step 1:
Prepare the products. Table vinegar - 9%.
Step 2:
Put the milk on high heat and bring to a boil.
Step 3:
As soon as the foam cap starts to rise, pour in vinegar and add salt. The milk will immediately start to curdle. Stir with a spoon and watch - the flakes should become large, and the serum is greenish in color. We keep it on fire for a short time - about two minutes. The longer you cook, the harder the cheese will come out.
Step 4:
Pour the mass into a colander lined with gauze. It is better to fold it in several layers so that the future cheese does not stack into the holes. Be sure to leave part of the serum, we will store the cheese in it.
Step 5:
We roll up the ends of the gauze, put some dishes on top, and a load on it.We leave it in this form for two hours right on the table. After two hours, you will get a still warm, but already quite firm homemade cheese. I left it in this form for the whole night, putting the structure in the refrigerator.
Step 6:
The finished cheese should be stored in the whey we left. You can add more salt to it and boil it, then the cheese will not dry up during storage and will be saturated with even more taste.

The main ingredient for cooking cheese at home is milk. Therefore, his choice should be taken with attention. Natural cow's or goat's milk is best suited. It is fatty, has a pronounced taste, which in the future will have a good effect on the quality of the finished cheese. Store-bought is also suitable, but the product will not turn out so delicious.
I advise you to cook cheese from three liters of milk at least. I first cooked from a liter, and store-bought cheese turned out to be a thin pancake. The second time I took three liters of rustic - at the exit I got about 400 grams of cheese. The taste of the store product is significantly inferior to the rustic.
See the amount of salt to taste. According to this recipe, the cheese will turn out slightly salty, almost fresh. But I think that in a few days it will turn salty after being stored in salted whey.