What should be the cheese in the home.

The recipe for homemade brynza is similar to the recipe for cheese. Brynza can be made from sheep, goat or cow's milk. Some people prefer to make cheese from mixed milk (for example, cow and goat), so the cheese is delicious at home. To ensure that the product does not turn out to be very greasy, it should be made from semisolated milk.

The necessary amount of milk is filtered through several layers of gauze, then pasteurized to 80 degrees and cooled to 30 degrees. After that, the leaven is added to the milk. In order to make cheese at home better, you should use a good starter. It's easiest to buy pepsin in a pharmacy, but it's better to make a leaven yourself. The best leaven is leaven from the stomach of a young lamb. It is cut out, released and dried in a draft. Then cut into the form of noodles. A few slices are filled with 0.5 liters of water and after half a day the leaven is ready. The time for the coagulation of milk depends on the amount of ferment added.

The normal circumstance is when, after adding the ferment, the milk turns off after 30 minutes. The clot is considered ready when the curd mass is formed. Then the bunch should be placed in a sieve with a dense cloth, cut it with a knife into small cubes. All this is wrapped up and put under the press for 5 minutes. The weight of the press is approximately equal to the weight of the mass. After 5 minutes, the operation is repeated. The third time the operation is the same, but already the mass is under the press for an hour.

With the fourth pressing (finishing) of the mass on the edges, several pieces are cut, which are crushed and placed in the groove formed in the mass due to the knot. The fabric folds in the form of an envelope and is again placed under the press, but the weight of the press is doubled. After about 2 hours, the serum stops standing. We can assume that the homemade brinza is ready.

The brynza is cut into pieces approximately equal to a mass of 1 kg and falls into a concentrated solution of water and salt. Brine should be such that the pieces of cheese in it floated. After a day, pieces of cheese are placed in a bowl and covered with dry salt. Then the pieces of cheese can be packed in different containers: jars, pots, etc., each layer is sprinkled with salt and all this is poured with 20 percent solution of water and salt. Packagings should be tightly closed with a lid and stored in a cool place. Brynza at home can also be preserved with pieces wrapped in a napkin and sprinkled with salt. However, this method of storage is designed for a short period of time.

A good brynza at home before consumption should be kept in warm water for several minutes, so that extra salt will leave it. Pour brinz with boiling water should not be, as it can become quite stiff and not pleasant to the taste.

In cases of long-term storage of cheese, it is necessary to change the brine every month, reducing its concentration.

By itself, cheese is a delicious and healthy product. It contains such useful elements as protein, calcium and many others. The process of preparing it is quite simple, so anyone can do it and even in urban conditions. So to make 1 kg of brynza it will take about 4-5 liters of goat or sheep's milk. You can also use cow's milk, but preferably not fat-free, because to prepare 1 kg of brynza from low-fat cow's milk will require about 13-14 liters.

Everyone can try their own opportunities for cooking homemade cheese. From it you can already prepare various dishes: pizza, pasta with cheese, sandwiches, pies and much more.