Homemade Cheese from Just Milk and Rennet
What could beat homemade? Make it and enjoy!
ninaola
Recipe author
Homemade Cheese from Just Milk and Rennet
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
3 g
Fats 33 %
4 g
Carbohydrates 42 %
5 g
68 kcal
GI:
100
/
0
/
0
- This kind of fresh white cheese (brynza) has become a staple in many homes—you'll find it in any supermarket, and both kids and grown-ups love it. Plenty of people have learned to make it at home, and I'm one of them. You'll need fresh cow's milk; goat's or sheep's milk is ideal, but since I can't get it locally, I make do with cow's. One thing to know up front: store-bought milk won't work, since it's already pasteurized and doesn't have the right fat content. Heat the milk to about body temperature (lukewarm), then add the rennet—just a knife-tip's worth. It's a white powder sold at pharmacies. (In the old days people made a coagulant from cleaned pig or sheep stomachs soaked in whey, but that's a long process and isn't necessary now.) Let it sit for half an hour to an hour—use your judgment. The milk should turn "sour" in texture (not in taste), thickening to a curd. Then set it over low heat and warm it gently without letting it boil. Now gather the curds together with your hands and squeeze out the whey well. Salt it and enjoy.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pepsin - 38 kcal/100g
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