Homemade Goat's Milk Brynza (Feta-Style Cheese)
An appetizing homemade brynza — simple to make and delicious! I got into making cheese at home a long time ago. The key is to use farm-fresh milk; that's when the cheese comes out truly wholesome. I make brynza (a brined white cheese, much like feta) at home too. Here's my recipe to try. I've given a "basic" brine, but you can add all sorts of spices to it to suit your taste.
Namira
Recipe author
Homemade Goat's Milk Brynza (Feta-Style Cheese)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
3 g
Fats 36 %
4 g
Carbohydrates 36 %
4 g
64 kcal
GI:
100
/
0
/
0
- Pour the milk into a non-reactive pot and set it over high heat. 2. Stir the sour cream into the milk. 3. As soon as the whey starts to separate and curds form, pour in the lemon juice and stir well. 4. Heat the contents of the pot for one minute. 5. Drain the mixture in a colander lined with several layers of cheesecloth and let the whey run off. 6. Then wrap the curds in the cheesecloth and set them under a weight for 1–1.5 hours. 7. Make the brine: dissolve the salt in the water. 8. Cut the cheese into large cubes, put them in a bowl, and cover with the brine for 30–60 minutes. The homemade brynza is ready to taste. Store the cheese in the refrigerator, tightly sealed, in its brine. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Goat's milk - 68 kcal/100g
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