How cheese is made. Cheese from goat's milk at home: all possible ways of making

Brynza is pickled cheese, which is made on the basis of goat, cow or sheep's milk and has a slightly salty taste. It is ideal for sandwiches, and is also included in many famous appetizers and salads and is used as a filling for pastries. This product not only has excellent taste, but it is also very useful, including in its composition the vitamins, trace elements and microelements necessary for the body minerals. Especially this sour-milk dish is loved by children.

Calorie content varies from 160 to 260 kcal per 100 g, which makes it a delicacy. good option For healthy eating. The specific figure directly depends on the fat content of the raw materials from which the cheese is made. Consider step by step and with a photo how to make cheese according to various recipes.

Simple cheese at home

Homemade brynza is prepared only from natural milk, even the fattest and high-quality store analogue will not work here. This salty cheese cow's milk turns out to be just unbelievable.

Ingredients for 10 servings:

Vinegar 9% - three large spoons;
Three liters of milk;
Salt is a large spoon.

The cooking instructions are:

Bring the milk to a boil. Pour vinegar and salt. The mass should curdle, so we do not turn off the flame for another two minutes. Using a colander and gauze, strain the mixture, remove the whey liquid;
Put something heavy on top (a clean stone, a pot of water) to give the mass the desired shape, and put it in the cold for an hour;
Cut the dairy product into large pieces and serve cold.

Classic cheese is just perfect for a quick healthy breakfast.

Recipe without sourdough

This brynza cheese recipe consists of sour cream, milk and chicken eggs. The fatter your ingredients, the more product you will succeed. But you can also take products of medium fat content - they will be used in this recipe.

Ingredients for 6 servings:

Three eggs;
Milk - liter;
Salt - a tablespoon;
Sour cream 20% fat - 200 g.

Cooking scheme at home:

Combine eggs and sour cream in a deep bowl. Beat everything thoroughly with a mixer until smooth;
Next, pour the milk into a separate pan and add salt (you can take 1.5 or even two large spoons to make the cheese more salty in the end). Put the dishes on the fire and bring the mixture to a boil;
Add the sour cream and egg mass in a thin stream to the boiling salted milk, while do not forget to stir all the time;
Cook everything, stirring constantly, on a small flame for five minutes. liquid part will gradually curl up and turn into small flakes. Then whey is formed, and the bulk will be like gentle large clots. Try not to overcook or the cheese will be hard;
Remove the container from the flame and let cool for 10 minutes. Then take a sieve, which is covered with gauze in 4 layers and discard the contents there. Be sure to substitute a deep bowl so that the whey is glassed into it;
Squeeze out the cheese mixture, tuck the ends of the gauze;
Put the future product under oppression and put it in the refrigerator overnight;
There is a lot of whey. Its amount depends entirely on the fat content of the ingredients and the size of the eggs. A variety of dishes can be prepared from whey liquid, it is a very tasty and healthy product;
After 8-10 hours, cheese cheese at home will be ready. Expand the gauze. The product is not very much, but it is made by hand.

It turned out to be the most delicate and tasty pickled cheese, which is similar in texture and consistency to the Adyghe cheese.

Soft sourdough cheese

It's lightweight and quick recipe brynza, which can be prepared at home from goat milk less than forty hours.

Ingredients:

Sourdough based on pepsin - 10 drops;
Goat milk - two liters;
Salt - to taste;
Unsweetened, full-fat yogurt - two large spoons;
Water - about two liters.

Cooking process:

Pour milk into a deep container, heat up to 30-35 degrees and then add yogurt. Mix everything thoroughly;
Add the starter, mix again and pour the mixture into a glass container;
We wrap it with a towel, cover it with a lid and put it in a warm place for an hour;
After this time, mix the mass, wrap it again and send it to heat for 30 minutes;
Our milk is sour, and we are preparing a container for separating the whey from the curd. We install a colander or gauze with several layers on a deep pan, then carefully drain the milk. Let the serum drain for 20 minutes. The curd mass is ready. We wrap it in gauze and put it in a small dish for 8-12 hours under oppression;
For cooking saline solution boil water and add it. Let the mixture cool slightly and then mix with whey. Pour the rammed curd for 18 hours.

If goat cheese used in conjunction with light vegetables about 5-7 days, then you can lose about three extra pounds. Such a product is ideal for mono-diets, as it contains all the necessary vitamins and minerals.

Goat cheese brynza without sourdough

This is a product that is soaked in a saline solution. Therefore, it is not recommended to eat it for people who suffer from gastritis, stomach ulcers, kidney stones and diseases of the cardiovascular system.

Composition of products:

Cottage cheese, salt, sour cream - one tablespoon each;
Goat milk - two liters.
Add a large spoonful of vinegar if needed.

Instructions for cooking yourself:

Pour the goat's milk into a large container. We put it on a small flame and gradually heat it up, add a spoonful of cottage cheese. It can be both homemade and store-bought. Stir the cottage cheese in the milk on the maximum flame. As soon as the liquid begins to boil, reduce the fire;
We add a large spoonful of salt, stir thoroughly, let the milk continue to boil on a small flame;
Add a full spoon of sour cream "with top" and stir so that it does not burn. After 20 minutes, this mass will curdle;
The curd has separated from the whey. Pour this mixture into a sieve. You can immediately lay 3-4 layers of gauze on it, many housewives do this. The sieve is placed on a wider dish so that all the whey liquid gets into it, then the rest can be used for pies or pancakes;
We tie the gauze with the contents, put the load on top, after about an hour we remove it and goat cheese cheese is ready.

Cut it into pieces and enjoy the taste.

original recipe

Components:

Kefir - 200 g;
Milk - two liters;
Sour cream - 400 g;
Six chicken eggs;
Salt - two large spoons.

Cooking method:

Add salt to the bowl with milk and put on the flame, wait for it to boil;
Beat the eggs with kefir and sour cream, add this mixture to the container from the previous step, and with constant stirring, bring to a boil again. Literally in 5 minutes you will get whey and curd mass;
Line a colander with several layers of gauze and pour in the egg-milk mixture;
We wait until the whey drains, and then we wrap the cheese in cheesecloth and put it under the press. The heavier the load, the denser the curd in the end;
After 5 hours, place the product directly in gauze in the refrigerator for about two hours and then you can try it.

If you like greens, then you can add another bunch of dill to this recipe, which is added in chopped form to a saucepan with milk.

Video: Homemade Cheese Recipe

Brynza is a soft pickled cheese made with rennet from different types milk. Used for salads, as a filling for dumplings and pies, self snacks. Brynza is a constant companion of dishes national cuisine Moldova, Romania, the entire region of the Carpathian Mountains, as well as the North Caucasus. Very healthy cheese rich in milk proteins, calcium and phosphorus.

How to make homemade cow's milk cheese

There are many ways to make cow's milk cheese at home. Some of them are simple and fast, but far from real cooking technology. Others - require labor and time, but are closest to true taste. Bryndza cooked according to different recipes, will be different, but in any case have a pleasant salty sour-milk taste.

Let's analyze two recipes: the easiest one, which does not require special components; and technologically the most correct - the same is used by large enterprises and farms.

Recipe for making brynza according to technology

For any cheese recipe, only fresh farm or homemade milk. Store-bought pasteurized will not work. If you are not sure about the quality of milk, you can pasteurize it yourself for 20 minutes at 70-75 ° C, but no more, and then let it cool.

To prepare 1.2-1.5 kg of cheese you will need:

10 liters of milk;
1 ml (1/4 tsp) solution of 10% calcium chloride, diluted in 50 ml of drinking water;
rennet extract- according to the manufacturer's instructions, diluted in 50 ml of drinking water.

For brine:

60 g of salt;
2 glasses of drinking water.

Heat the milk to 33-35 ° C. Pour in the diluted calcium chloride and rennet, mix well. Bring the mixture to 33-35 ° C, turn off the heat, cover the pan with a lid, leave for 40 minutes. If the temperature of the mixture drops quickly, turn on a small fire to keep it warm, but don't overheat.

After the specified time, check the clot - it should be solid, and the serum should be transparent. If the condition is not reached, leave it alone for another 10 minutes.

Cut the cheese curd into squares about 2 cm on a side, stir for 15 minutes, then leave to rest for 10 minutes.

Use a mug to scoop out most of the whey into a separate container. Line a colander with gauze in 2-3 layers, drain the entire mass. Leave without a press for 1 hour at room temperature, placing a container under a colander to drain the whey.

After 1 hour, take the cheese clot with your hands and turn it over in a colander. Leave for 1 more hour.

Check the clot with your finger - if it is hard and elastic, you can transfer it to storage in a convenient container, if the cheese is still soft - put a slight oppression on it and put it in the refrigerator for 8-10 hours.

When the cheese is ready, cut it into pieces with sides of about 10 cm.

Prepare the brine: boil water, dissolve salt in it. Leave to cool until room temperature. Pour the pieces of cheese with brine, leave for a day in the refrigerator for salting, after which the product can be consumed, stored in the refrigerator for up to 7-10 days.

Be guided by your taste: if after a day of salting the taste of cheese is salty enough, drain the brine and store without it, up to 7 days. If you want more salty - leave in brine.

How to keep cheese for a long time

Cheese is easy to prepare and long term. Then, for salting, take the whey that separated during the process of making cheese. For each liter of liquid, take 200 g of salt, 8 ml of 10% calcium chloride solution and 1 ml of 6% vinegar.

Fold the pieces of cheese into glass jars, pour brine, keep 5 days in the refrigerator, then store in the dark cool place. If there is no cold basement or cellar, then store in the refrigerator.

Cheese can be stored in a 20% salt solution for several months.

A simple recipe for homemade cheese from milk

Most fast option cooking cheese at home - curdling cow's milk with vinegar.

You will need:

3 liters of milk;
3 art. l. vinegar 9% (the proportion of vinegar is calculated as follows: one tablespoon for every liter of milk);
1 tsp salt
1 glass of boiled water.

Pour milk into a saucepan, put on the stove to boil. measure out required amount vinegar. When the milk boils, turn off the heat and pour in the acid. Milk begins to curdle, clots form, whey separates. Stir for two minutes.

Fold gauze in three or four layers, cover it with a colander and drain the contents of the pan. Tie the fabric and hang to express for 20 minutes. After the specified time, put the feta cheese directly in gauze under the press (for such an amount of feta cheese, one filled liter jar), and leave for 2-2.5 hours. During this time, all the whey will drain, the cheese will take shape, cool down.

For brine, dissolve salt in water. Pour the resulting “pancake” with cheese and put it in the refrigerator for a day. So the cheese is evenly salted, it can be stored for up to 7 days in the refrigerator. The amount of salt can be reduced if you prefer low-salted cheese, but you need to eat such a product faster.

From three liters of cow's milk, the yield is about 300-350 grams of cheese.

When there is a choice between store-bought and home-cooked, we dare to assume that hardly anyone will choose the first. The fact is that under beautiful labels there are not always really useful and natural products. Today we will cook cheese, fortunately, this task is quite simple.

We are sure that it is not worth explaining what cheese is, because this soft salty cheese is ideal for morning coffee sandwiches, and is also considered an excellent ingredient in salads and snacks. But feta cheese is not only tasty, but also extremely healthy - the cheese contains the necessary trace elements, minerals, vitamins.

A few secrets to making delicious cheese

Fatty goat's milk is considered the classic ingredient of cheese, but if you couldn't get it, then cow's milk will do;
It is desirable to use homemade milk, but if necessary, you can replace it with pasteurized milk;
So that the cheese does not peroxide under oppression, it should be kept in the refrigerator during the hot season;
To create cheese besides classic ingredients(milk, salt and sour cream) you can use spices (red and / or black pepper), mushrooms and herbs;
For cooking, it is advisable to take glass or enameled dishes.

Cheese at home. Classic recipe

fat milk - 1 liter,
sour cream (20%) - 3 tablespoons,
lemon juice- 2 tablespoons,
salt - 1 teaspoon,
water - 1 glass.

Pour the specified amount of milk into the pan. We put on a strong fire.
Add sour cream. We mix.
As soon as the milk begins to curdle, pour in the lemon juice. We mix. Warm up for a minute.
We cover the colander with gauze. Pour out the resulting milk mass. After the serum drains (you can use it for hair and facial skin care), wrap the cheese in cheesecloth, put it under pressure and leave it for an hour.
We cut the cheese and fill it with brine, prepared from the amount of salt and water indicated in the list of ingredients. After 30 minutes you can try. It is recommended to store cheese in an airtight container in brine.

Another easy cheesecake recipe. You can take a sample within an hour.

milk - 3 liters,
vinegar (9%) - 3 tablespoons,
salt - 1 tablespoon.

Bring milk to a boil. Add vinegar and salt. We mix. Boil for 2-3 minutes.
We throw the curd mass into a colander lined with gauze.
After the curd mass is freed from excess moisture, wrap it in gauze and put it under a press. We leave for 1 hour.
Cut the finished cheese into pieces and try. If after the test you have cheese left, then it is advisable to store it in the brine left after receipt curd mass.

Original homemade cheese recipe

milk - 2 liters,
sour cream - 400 grams,
kefir - 200 grams,
chicken eggs - 6 pieces,
salt - 2 tablespoons.

Add salt to milk. We put on fire. We are waiting for the boil.
Beat eggs with sour cream and kefir. Add the resulting mixture to milk. Stirring constantly, bring the milk to a boil again. In 5 minutes you will get curd mass and whey.
We cover the colander with several layers of clean gauze and pour the milk-egg mixture.
After the whey is glass, wrap the cheese in gauze and put it under a press. Attention: the heavier the load, the denser the resulting cheese will turn out.
After 4-5 hours, the feta cheese, without freeing it from gauze, is sent to the refrigerator for a couple of hours. Done, you can try!

Cheese with greens

milk - 3 liters,
sour cream - 600 grams,
kefir - 300 ml,
eggs - 9 pieces,
salt - 3 tablespoons,
fresh dill - 1 small bunch.

Pour milk into a saucepan suitable for making cheese. Salt. We put on fire.
Add the beaten eggs to the boiling milk.
Add sour cream and kefir to the milk and egg mass. We mix.
My greens. We discuss. We chop finely.
Pour into a saucepan with milk. Cook for another 5 minutes, during which time the milk will curdle and the whey will fall behind.
We recline the mass on a colander covered with several layers of gauze.
As soon as all the liquid drains, put the cheese under the press. We leave for a couple of hours. After that, we send the cheese prepared at home to the refrigerator, and in the morning you can taste it with a cup of coffee!

Diet cheese with spices

kefir - 1 liter,
milk - 1 liter,
eggs - 6 pieces,
salt - to taste,
red pepper - a small pinch,
cumin - on the tip of a knife,
garlic - 1 clove,
greens - 1 bunch.

Pour kefir into a saucepan and put on fire.
Beat eggs with salt and pour into kefir, without waiting for it to boil.
Bring the kefir-egg mass to a boil, stirring occasionally.
As soon as the curd mass forms, remove the pan from the heat.
In the cooled mixture, add the indicated spices, garlic passed through the press and chopped greens.
We throw the mass into a colander (do not forget to cover it with gauze first) and wait until the excess liquid drains.
We wrap the cheese in gauze. We put it under oppression for the night, and in the morning we indulge ourselves with delicious homemade cheese.

How to cook cheese with pepsin

Pepsin is the main digestive enzyme in the stomach. It is he who is responsible for the digestion of proteins by splitting them into individual peptones. Today, pepsin is also sold in supermarkets. It is he who will help you prepare delicious cheese, since this product contains milk-clotting enzymes.

homemade milk - 3 liters,
pepsin - on the tip of a knife,
salt - 1 tablespoon,
water - 1 liter.

We heat the milk to 30 degrees.
Dissolve pepsin in a small amount of water and pour into milk, stirring constantly.
Once the milk has curdled, remove it from the heat. Let's cool down.
We recline the cooled mass on cheesecloth. After the whey drains, wrap the mass in gauze and put it under the press.
We put the finished cheese in a saline solution, for the preparation of which we dissolve salt in the amount of water indicated in the list of ingredients. After 2 hours, the cheese is ready for use. Bon appetit!

Now you know how to cook cheese at home. However, we advise not to abuse such cheese for people suffering from diseases of the kidneys, circulatory organs, pancreas, stomach, nervous system, as well as the liver and biliary tract.

Bryndza prepared at home from cow's milk of own production is great snack, filling for baking, salads, and just a tasty and nutritious addition to morning breakfast.

Moreover, cheese is not only an appetizing delicacy, but also a healthy meal. rich in vitamins, proteins and trace elements.

Brynza is soft cheese made from goat, cow or sheep milk.

This the tastiest product loved by many, but not everyone knows how to cook it at home.

So, to please yourself and eat homemade cheese on weekdays and holidays very simple and easy. The main thing is to have a recipe on hand, to follow the sequence and proportions of preparing this dish.

Cheese at home from cow's milk and the general principles of its preparation

For delicious and quality product, such as brynza, it is necessary to select home-made ingredients that will give this dish special taste, nutritional value, and its consumer will be brought incredible benefits.

Milk for making cheese should be taken only fresh.

Of course, a pasteurized product (meaning milk) can be used to make cheese, but in this case, the nutritional value of the future cheese will decrease and it can be safely attributed to a low-fat diet food.

Vinegar or pepsin (which can be purchased at any pharmacy) can serve as a starter for cheese.

The composition of the cheese should include the main components, such as milk, salt and sourdough.

The color of the cheese should be white, and the texture is soft and slightly brittle.

The fewer holes and voids in the feta cheese, the better and healthier this tender and appetizing dish, prepared in accordance with all the rules, will be considered.

Recipes and features of cooking cheese at home from cow's milk

Recipe 1. Cheese at home from cow's milk (Classic version)

Ingredients:

Milk (fresh cow) - 3 liters.

Vinegar (9%) - 3 tbsp. spoons.

Salt - 30 mg.

Cooking method:

Milk must be poured into a saucepan and put on fire until the product boils. While the milk is boiling, pour vinegar (or lemon juice) into the glass.

When the milk boils, it is necessary to pour vinegar into it, add salt and stir for a few more minutes, for best result folding.

As a result, milk will turn out to be a kind of curd ingredient, consisting of whey and curd mass.

Now you need to put cheesecloth on top of the prepared colander and strain the contents of the pan.

The future cheese will remain in a colander on gauze, and the strained whey in a saucepan. Then the gauze with the contents must be collected and twisted into a bundle and left in a colander.

Under the yoke, the cheese must be left for several hours. The longer the feta cheese is under oppression, the saltier, sharper it is and in the future it is better cut.

Recipe 2. Cheese at home from cow's milk (spicy-salty taste)

Ingredients:

Milk - 2 liters.

Pepsin (small amount).

Cooking method:

To prepare cheese, you need to take pepsin (on the tip of a knife) and dissolve it in water.

Important! Do not overdo it with pepsin in order to avoid the appearance of a certain aftertaste in the cheese in the future.

Such cheese can be served at the table with greens and tomatoes.

Recipe 3. Bryndza at home from cow's milk (Homemade version)

Ingredients:

Milk - 2 liters.

Eggs - 6 pcs.

Salt - 70 gr.

Sour cream - 0.5 kg.

Cooking method:

Milk must be brought to a boil. Beat eggs and sour cream with a mixer. The resulting mixture of eggs and sour cream must be mixed with boiled milk and salt.

After folding, the resulting curd mass must be separated from the whey and left to drain for several hours.

After the curd mass is freed from excess liquid, the gauze in which it was to be tightly wrapped and, putting oppression on top, leave overnight.

Important. In order for the cheese to cut better and not crumble, the cutting knife must be heated over a fire.

Recipe 4. Cheese at home from cow's milk with herbs

Ingredients:

Milk - 3l.

Sour cream - 0.5 l.

Kefir - 400 ml.

Eggs - 9 pcs.

Salt - 80 gr.

Dill (fresh) - bunch.

Cooking method:

Pour fresh cow's milk into the pan, salt and put on fire. Then, when it boils, pour the eggs beaten with a mixer or blender into the milk, add kefir and sour cream.

Then all components must be thoroughly mixed.

After a few hours, the tastiest and nutritional product ready.

Recipe 5. Cheese at home from cow's milk "Dietary"

Ingredients:

Milk - 1 liter.

Kefir - 1 liter.

Eggs - 6 pcs.

Salt - for an amateur.

Spices (black and red pepper, cumin, garlic).

Greens (dill, parsley).

Cooking method:

To prepare dietary cheese, you need to combine milk and kefir, pour them into a saucepan and put on a small fire to boil.

After all the ingredients must be brought to a boil, stirring constantly.

Then, when whey appears, the pan must be removed from the heat, cool the mass and add finely chopped herbs, salt and spices to it.

Cheese should be spicy, spicy and fragrant.

Recipe 6. Cheese at home from cow's milk (Bulgarian version)

Ingredients:

Milk - 5 liters.

Sourdough (Pepsin).

Vodichka.

Cooking method:

Pour milk into a saucepan, bring to a boil and put out the fire. Next, add pepsin to the milk and close the saucepan with a lid.

Important. The pan must not be touched, turned or shaken. In addition, the saucepan must be wrapped with a blanket to gradually cool the contents.

As soon as the mixture cools and thickens, it must be laid out on a gauze base folded in several layers, twisted and hung overnight to drain the serum.

The cheese remaining in the gauze base must be put under oppression and left there for another seven hours.

After the feta cheese from gauze, you need to pull it out and put it in a saline solution prepared from water (whey) and salt.

It is in this brine that cheese can be stored for quite some time. long time.

Recipe 7. Cheese at home from cow's milk (pasteurized)

Ingredients:

Milk (pasteurized) - 2.5 liters.

Sour cream (20% fat) - 0.5 kg.

Eggs 7 pcs.

Salt - 75 gr.

Cooking method:

Salt must be dissolved in one third of the milk poured into a saucepan and brought to a boil.

As soon as the milk boils, it is necessary to pour the remaining product into it and bring it to a boil again.

Separately, using a mixer or blender, you need to beat the eggs with sour cream until a homogeneous consistency and pour it into the milk.

Whipped sour cream with eggs should be poured into milk in portions with thorough mixing.

After all the ingredients collected in a saucepan, put on a small fire and bring the mixture back to a boil.

As soon as the whey separates from the cottage cheese, gauze spreads into a colander and the contents of the saucepan are poured onto it.

When the whey drains through gauze and a colander into a special bowl, the fabric must be twisted well, and the cheese must be squeezed out and put away in a cold place, for example, in the refrigerator for half a day.

In order for the cheese to come out smooth and elastic, you need to put a plate on top of it, press it against the cooked cheese and put oppression on top.

After 12 hours, a delicious meal will be ready to eat.

Recipe 8. Cheese at home from cow's milk (using sourdough)

Ingredients:

Milk - 2 liters.

Sourdough - 10 drops.

Yogurt - 60 gr.

Salt, water.

Cooking method:

In heated milk up to 30 degrees, you need to put yogurt and mix both components thoroughly. Then add the starter to the milk with yogurt and mix all the products again.

The mixture should be stirred a couple of times.

Then the product in gauze must be twisted, tied and left overnight. After this time, the cheese will need to be transferred to a saline solution prepared from water, whey and salt.

In a day, the cheese will be ready.

Cheese at home from cow's milk - cooking tricks and useful tips

In order for the cheese not to turn sour while under pressure, in the summer and when it is hot, it must be put in the refrigerator.

For the manufacture of cheese, it is better to select dishes consisting of glass or enameled containers.

Most The best way storage of feta cheese is its own brine.

To prepare the brine per liter of water and whey, you need to put a glass of salt. It is recommended to keep cheese in such a brine for at least 10 days. But in such a brine, the cheese will turn out to be salty and spicy, and this is not for everyone.

In order for the feta cheese not to spoil and not turn out too salty, it can be put in the refrigerator without soaking and brine and sprinkled with salt.

You can prepare the sourdough on your own - clean and rinse the lamb's stomach, dry it, cut it into thin sticks. With the right use of such an ingredient, the sourdough will turn out great.

In order for the cheese to turn out spicy and spicy, you can add to the main ingredients and additional components, such as - red, black pepper, mushrooms, herbs, paprika, garlic and more.

Brynza - fermented milk product originally from eastern Arabia. The history of the emergence of cheese is very interesting. The merchant, who was setting out on a long journey, poured milk in reserve into a sheepskin he had taken with him. After a while, he decided to stop and have a bite to eat. Opening the waterskin, he saw only a cloudy liquid and a piece of white mass at the bottom. When he tried it, he was amazed, the taste was excellent. The article will tell you how to cook cheese and save it.

Brynza is prepared in several ways. With natural fermentation of milk, for example with sour cream. Or using ready-made starter enzyme. You can buy it in specialized stores or order it online.

Sourdough is also a natural bacterial component that helps to quickly ferment the milk component of feta cheese or cheese. There are several varieties of starter cultures: with preliminary activation in milk, with its subsequent addition to the milk mixture for the preparation of cheese directly. And direct introduction: such a starter is added directly to the milk mixture when preparing feta cheese or cheese. The amount of sourdough needed to make feta cheese is small. Therefore, one sachet or is enough for enough long term. There is a sourdough in a dry form (granules, powder), there is a liquid.

Brine for cheese

After preparing the cheese, you can immediately cut it and enjoy a wonderful dairy product, or you can stand it for some time in salty brine. It is also used for long-term storage of the resulting product. For example, with a high concentration of salt in brine, cheese can be stored for several years. Salt has high preservative properties.

In the case of a short exposure to brine, whey formed after cheese preparation can be used for its preparation. You can add salt directly into the warm liquid, mix thoroughly and place the cheese in the solution. If it is supposed long-term storage, then the brine should be prepared on the basis of boiled plain water.

The proportions for each cheese are different. Someone likes saltier, someone sweeter cheese. For long-term storage in brine, the salt concentration is high enough.

Bryndza mold

The form in which cheese or cheese is prepared is very important. Historically, we are used to seeing some cheeses only as round ones, while others can be in the form of bars. On sale there are both plastic molds for cheese, and more durable ones - metal ones. Shapes can be round, rectangular, oval, and even heart-shaped. They differ accordingly and in volume.

Step-by-step description of cooking cheese at home

This recipe is quite simple, does not require the purchase of expensive components and time-consuming.

To prepare fresh homemade cheese you will need:

two liters regular milk medium fat;
one can of sour cream with a volume of 400-500 ml and a fat content of 15-20%;
5-6 chicken eggs;
one tablespoon of salt.

Step by step preparation:

Pour the milk into a container with a non-stick coating.
Put on fire to boil.
Meanwhile, beat eggs and sour cream in a separate bowl.
Gradually bring the milk to a boil. The approximate temperature is 80-85 degrees.
At this time, gradually pour the egg-sour cream mixture into the milk, stirring constantly.
Continue to cook the mixture for about ten minutes, not forgetting to stir it.
Soon flakes will begin to form and whey will separate.
At this time, it is necessary to drain the resulting mass into a pre-prepared form or a colander with several layers of clean gauze.
Put a press weighing 1-2 kg on the cheese.
Leave to compress for several hours.
You can eat ready-made cheese, or you can leave it in brine overnight to ripen.

How to make cheese with pepsin

Pepsin is nothing more than a leaven, which was discussed at the very beginning of the article. What is the use of pepsin in cheese making? The enzyme allows you to bring milk to the stage of so-called souring very quickly.

This is true, for example, for goat's milk, which, in the process of fermentation, acquires not very pleasant flavor notes. And in general, it is much easier than waiting a day and catching the moment when the milk is ready for cheese production. Pepsin is added in the amount according to the instructions, in preheated to required temperature milk. Then spices and salt are added, the milk acquires flavor within a few minutes. desired consistency for cooking various kinds cheeses.

Cheese storage

Freshly prepared cheese can be stored for 3-4 days in the refrigerator. If the cheese is saltier, then the shelf life increases to 5-7 days. For long-term preservation of cheese, you can fill it with brine. Cheeses are stored in this way, for example, in Greece, Romania, Moldova. Small bars of cheese are placed in a glass container (jar) close enough to each other and filled with concentrated saline. Sometimes there is bryndza flooded olive oil. The shelf life of cheese in this form reaches several years, provided that it is kept in the refrigerator.

Features of goat milk cheese

Quite popular, despite the peculiarities of taste and aroma. In production there is cheese and cheese from several types of milk (cow, goat, sheep). Cheese from cow's milk is the most familiar to the average buyer. Goat's milk, like sheep's milk, has a peculiar aroma and taste, which is why there are fewer lovers of cheeses made from these types of milk. However, goat's cheese has a lower percentage of fat and much more calcium than cow's.

In some countries, residents prefer cheese made from sheep or goat milk due to the prevailing way of life and traditions.