Brynza homemade
- Nutrition Facts
- Calories: 259
- Protein: 17.8
- Fats: 20
- Carbohydrates: 0
We have dedicated this review to a not very common, but very useful recipe. Homemade feta cheese of our own production is perfect both as an appetizer and as a filling for a sandwich. And it is also indispensable as an addition to a hearty and healthy breakfast. But until today, few people imagined that such cheese could be prepared at home. It has long been believed that cheese and its recipe are the prerogative of exclusively selected housewives and their culinary traditions. Nowadays, cheese cheese has become an integral part of the diet of many, and we could not ignore this wonderful recipe. On the pages of our website, we will talk not only about the method of its preparation, but also tell about different recipes traditional for certain regions, consider the types and characteristics of each variety, and do not forget about the history and benefits of this wonderful product.
Cheese history
Brynza is a type of white pickled cheese made from milk. Its feature is a fairly soft, but elastic texture without brittleness. The taste of a classic product is usually moderately salty, sometimes even a little spicy. In the homeland of this cheese, it is most often made from sheep's or goat's milk, and sometimes they are even combined for a piquancy of taste. The hero of our recipe will be cow cheese, as it is cow's milk that is considered the most traditional raw material for our region. If you are a fan of goat milk, you may well choose it as the basis.
As for nationality, it is not easy to determine it right off the bat, and that's because cheese is considered an integral component of the Balkan, Mediterranean, Caucasian, and now European cuisine. However, there is evidence that the first mention of such a delicacy refers to the Thracian tribes of the Getae, who lived as early as the 1st century BC. The Greek and Scythian peoples with whom the Getae supported in those days had a huge impact on their culture and religion. lively trade relations. Apparently, this is how the products traditional for the Thracians, including cheese, ended up on the tables of other peoples.
The recipe has been improved and personalized every time. This is how Greek cheese appeared, as well as Balkan, Georgian, etc. In some countries, homemade cheese and its recipe even got their own name. For example, it was brynza that was once called feta in Greece. Today, feta cheese is used both as a mono-product and as a filling for pies and dumplings, feta cheese, including cow's milk, is an indispensable ingredient for the national dishes of many peoples: Moldavian hominy, Caucasian khachapuri, various soups and vegetables cooked in a special manner. But don't let the exquisite taste confuse you. Making feta cheese at home is no more difficult than making the usual well-known cottage cheese. But about the recipe later, but for now a few words about the benefits of the dish.
Ingredients:
- Milk with a fat content of at least 3.2 (preferably homemade) - 3 l
- Salt - 3 tablespoons
- Sourdough - 7 g (on the tip of a knife)
- Water - 1 tablespoon
How to cook bryndza:
- First of all, let's prepare all the necessary products;
First, prepare all the ingredients
- Milk, preferably homemade, pour into a saucepan and put on fire;
We put a pot of milk on the fire
- Pour salt into warm milk;
When the milk warms up a little, pour out the salt
- We dilute the starter in cold water until dissolved;
Pour cold water into the starter and stir until dissolved
- Milk must be heated to a temperature of 40 degrees;
We heat the milk to 40 degrees
- Then pour the leaven dissolved in water into the milk;
As soon as the milk is heated to the desired temperature, pour the starter
- After adding the starter, the milk must be stirred for about 15 minutes until it begins to thicken;
Stir the milk until it begins to ferment and thicken
- In the pan we put a gauze bag or just a gauze folded with an envelope;
Prepare gauze or a special bag by placing it in a saucepan
- Pour the contents of the pan into a gauze bag;
Pour fermented cheese into a gauze blank
- We take out the cheese in the bag from the pan and let the whey drain;
We take out the gauze with cheese from the pan and let the whey escape
- Now the gauze with cheese should be hung up and left for at least 30 minutes;
Then we hang the cheese and leave it to form for at least 30 minutes
- Ready cheese should not crumble, be moderately porous and elastic;
Real cheese should be like a photo: porous, elastic and not crumbly
- Serve chilled cheese with vegetables and aromatic herbs.
Ready cheese must be cooled and can be served with your favorite vegetables and herbs
What is the use of bryndza?
This is the question we will now try to answer. This cheese, like other whole milk products, contains a lot of calcium, which, due to its balanced composition, is perfectly absorbed. This means that by regularly eating cheese, you will become the owner of healthy and beautiful hair, luxurious fresh skin and strong bones with teeth. And there is a lot of protein in the cheese, which is important for those who do not eat or eat too little meat. In addition to the fact that this cheese is very healthy, cheese is different in that its calorie content is not very high! The only βbutβ is the presence of salt, and as you know, it retains water in the body, so cheese is better for breakfast or lunch than for an evening meal. In view of all the merits, we should immediately end the demagogy and start preparing the cheese, which we will do now.
As you can see, there is nothing complicated either in the recipe or in the very process of making this wonderful cheese, so everyone can easily cope. Moreover, if you wish, you can diversify the cheese with various spices and spices to your own taste. If you know recipes for similar dishes, we will be happy to tell all readers about them. Join the HozOboz family - it's interesting with us!
