How to cook homemade bryndza (homemade cheese). Cheese cheese at home: recipes from cow's milk

Ingredients

For the manufacture of 350-400 g you will need:

• milk 3 l;
• rennet sourdough 0.4% by weight of milk or calcium chloride 30 ml.

Rennet starter can be purchased at the store or you can make your own from rennet from ruminants. If you have the opportunity, when slaughtering an ox or a goat, separate the front of the stomach, wash it and dry it. And even better if it is the stomach of a dairy goat. As a rule, a goat brings 2-3 kids and one can be donated. The abomasum from young animals is more active, a small fraction of it is required, and the sourdough from one stomach is enough for several tons of milk. In dry form, abomasum can be stored for years.

Cooking

For cooking, you can take fresh milk or heat chilled milk to + 35-38 degrees Celsius, add sourdough to it and put in a warm place for 2-3 days. Milk has low coagulability and therefore, in order to get a dense cheese clot, you can add 0.5 liters of whey.

After the whey is separated, and the fermented milk becomes so dense that it can be cut, the milk clot must be carefully separated and placed in a bag sewn from several layers of gauze or cotton fabric.

The bag is suspended for a day to drain the remaining serum. Then the cheese mass for compaction must be placed under the press. To do this, line a small colander with gauze and place it on a container, put it in it, put a suitable-sized plate on top and put a pot (jar) of water on it. Keep for a day, then turn the cheese over to the other side and leave for another 24 hours.

For full maturation, the cheese must be kept in brine. It is diluted in the following ratio: 500 g of salt are taken for 3 liters of water. Cut into pieces, put in a glass or enamelware, pour brine so that it completely covers the product, and keep for 5 days in the refrigerator. Then drain the brine, pour salted whey and keep in the cold for another 10-15 days. After that, the product is ready for use. Ripened from goat's milk must be stored in 15% brine in the refrigerator.

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Brynza is a well-known pickled cheese from of Eastern Europe. Good Cheese has a fresh salty sour-milk taste, dense brittle texture, the dough contains a small amount of small eyes irregular shape. This cheese is an indispensable ingredient for various salads and pastry fillings, as well as for traditional dishes Eastern European cuisine (for example, khachapuri with cheese, hominy, etc.). In dishes, it is better to combine cheese with vegetables than with meat ingredients. In fact, Brynza can be considered an analogue of Greek Feta, but they differ quite a lot in taste and texture. Brynza is saltier and denser than Feta. Brynza is traditionally made from cow's or sheep's milk, while Feta is made from goat's and/or sheep's. Brynza is also a more dietary cheese, and cooked with a vegetable enzyme, it is great for a vegetarian diet. Translated from the Romanian language, the word "brynza" means ... just "cheese". From this alone, you can guess that making a real tasty Cheese at home is not at all difficult. So roll up your sleeves and get started =)

Ingredients

8 l.

whole cow, goat or sheep milk

pasteurized

1/4 tsp

mesophilic aroma-forming powder crops (for example, Flora Danica)

1/2 tsp

liquid rennet (veal)

dissolve in 50ml water temperature 30-35ºС
or rennet in another form, at the dosage indicated on the package
use animal rennet for this recipe

1 ½ tsp (8 ml)

calcium chloride, solution 10%

dissolve in 50 ml of water at room temperature

or be guided by the dosage indicated by the manufacturer of the drug on the package

the maximum dose of application is 2 g of dry calcium chloride per 10 liters of milk

1/4 tsp

[optional] lipase

dissolve in 50 ml of water at room temperature 20 minutes before application

Pickle No. 1 (salting) - 20%

1 kg.

medium sea salt

not iodized

4 l.

boiled water

1 tbsp

calcium chloride, solution 33%

1 tsp

white vinegar

Pickle №2 (ripening) - 16%

500 g.

medium sea salt

not iodized

2.5 l.

cheese whey, purified

Brine №3 (storage) - 12%

350 g.

medium sea salt

not iodized

2.6 l.

purified cheese whey or boiled water

After cooking you will receive: 1 kg cheese Brynza

Equipment

10 l.

pot

enameled or stainless steel

15 l.

pot

for a water bath

food thermometer

long knife

for cutting a clot

skimmer

wooden or plastic

2 pcs. for 700

cheese mold

perforated, suitable for ricotta basket

for 3 l.

salting and storage container with lid

you can use a regular three-liter jar

cheese cloth

gauze or muslin

Sterilize all equipment before making cheese. You can wash it and pour boiling water over it

Brynza cooking schedule (from start to finish)

First day:

• 2.5 hours for the preparation of cheese grain (active phase)
• 4-5 hours for pressing (passive phase)
• 1 hour for cheese cooling (active phase)

Subsequent days:

• 4-6 days for salting
• at least 2 weeks for ripening

Step by step recipe for Bryndza

1. Heat the milk in a water bath to 30°C, stirring slowly so that it heats evenly. In the process of heating, pour calcium chloride into the milk and mix thoroughly. When the temperature is reached, turn off the heat.
2. Turn off the heat. Sprinkle the sourdough powder (and lipase, if using) over the surface of the milk, let it absorb the moisture for 3 minutes. Then mix, trying to distribute the powder throughout the volume of milk. Cover with a lid and leave the milk for 40-60 minutes.
3. Pour in the enzyme dissolved in water, mix it well throughout the entire volume of milk.
4. Cover the pot with a lid and leave for 45 minutes to curdle the milk.
   [optional] For exact definition the required clotting time and obtaining a clot of the desired consistency and calculate the clotting time using the formula K = F * M (multiplier = 3, F is the flocculation time in minutes). After the calculation, leave the clot alone for the remaining number of minutes.
5. Swipe. If the clot is not dense enough, leave for another 10-15 minutes.
6. Cut the curd into cubes with a side of 1.5-2 cm. Slowly stir the cheese grain over the next 15-20 minutes, gradually raising the temperature to 33 ° C. During this time it should decrease in size and release more whey.
7. Leave the cheese grain for 5 minutes so that it settles to the bottom of the pan. After that remove most whey (so that it only slightly covers upper layer cheese grain). Part of the whey must be saved for the brine in which the cheese will ripen. Drain it into a container, prepare brine No. 2 (proportions in the ingredients) and refrigerate (the whey must first be cleaned of protein, for example, by preparing ricotta from it).
8. Place the molds on a drainage container and use a slotted spoon to transfer the cheese grain into them (drainage cloth is not necessary here). Leave to self-press at room temperature for 4-5 hours. For the first 30 minutes, turn the cheese in the molds every 10 minutes, then every half an hour. To obtain a denser consistency of cheese, you can additionally press it with a small weight - up to 1.5 kg per mold.
9. While the cheese is being pressed, prepare brine No. 1 (the proportions are indicated in the ingredients) and put it in the refrigerator to cool.
10. After pressing, the cheese must be cooled to brine temperature. To do this, you need to build a cold chamber: put in a large saucepan metal grate on legs (for example, from a microwave), put a cutting board on it, cheese on top. Pour into the bottom of the pot cold water 8-10 ° C. The cheese should lie in this chamber for an hour, during which time every 20 minutes we turn the cheese over and water cold water temperature 8-10 ° C.
11. When the cheese has cooled well, we place it in a container with brine, in which it will float and salt out for 4-6 days. Sprinkle the top of the cheese with coarse salt. Turn the cheese in brine 2 times a day. The container with brine must be placed in a chamber with a temperature of 10-12 ° C.
12. After salting, it is necessary to place the cheese in a weaker brine 14-18%, made on the basis of whey (brine No. 2). In this brine, the cheese should ripen for 13-15 days.
13. After ripening in brine, cheese can be eaten immediately, or placed in brine for storage (concentration 12-13%, brine No. 3). Bryndza is stored in containers (or in oak barrels, depending on volumes). Place the cheese pieces in the container as tightly as possible, and pour 12% salt brine into the remaining voids. Close the top tightly with a lid. If a whey-based brine is used, then such cheese will have a softer texture and a sour taste. Cheese can be stored in such a brine for another month in the refrigerator (at a temperature of 6-8 ° C).

How to cook feta cheese from cow's milk at home, recipe I am sharing with you the recipe for feta cheese, which we often cooked with my mother, a proven and simple recipe, I just don’t know another.

3 liters of milk

3 tablespoons of vinegar 9%

1 tablespoon salt

We will cook brynza from boiled milk. Therefore, I pour three liters of milk into a saucepan and put it on fire, wait until it boils.

Milk is needed only natural homemade. It is clear that milk from packs, boxes and bags will not suit us. Homemade milk is also better thick so that it is, we bought homemade morning milk from friends in the market, then there will be more cheese. Therefore, from "rare" milk - less. In the meantime, while the milk is boiling, I pour three tablespoons of vinegar into a glass.

Can vinegar be substituted? lemon juice, to be honest, I don’t know, since they have never been replaced, and then the proportions will probably be different. When the milk boils, I add vinegar and a tablespoon of salt. Mixing milk with a tablespoonIt boils for just a couple of minutes, so that the milk curdles well.

This is how milk will turn out. It turns out whey and curd mass. We poured out the whey, my mother and I always poured it out, as it was boiled, with vinegar. But, you can not pour out the whey then salt it well and dip a piece of cheese into it. So it will be better stored. Of course, it may seem to someone that this is cottage cheese, but this is not so, cottage cheese is made from sour milk, and we make it from boiled milk, and it doesn’t taste like cottage cheese either. In the meantime, I quickly prepared a colander, we will decant this mass. The colander should be lined with clean gauze. Now you need to take a towel so as not to burn yourself, take a pan and strain the cheese, like this.

By the way, you can change the proportions, you can cook cheese even from a liter of milk, the problem will be different, how much it will turn out. Next time I plan to cook cheese with 6 liters of milk. For 6 liters of milk, you need 6 tablespoons of vinegar and 2 tablespoons of salt. The cheese remains in the gauze, and the whey flows into the pan. As you can see, everything is simple. We also need to put our piece under the "yoke" to remove excess liquid. This is the "oppression" we came up with. They put a bottle of water on the cheese, and the excess liquid drained into the saucepan. I left it for 2 hours, but this is a lot, in my opinion 1 hour is enough. So that our cheese is still not very dry.

From one three-liter jar milk, we got 350 grams of cheese. Here is a piece like this. Moreover, it could be given any shape. Immediately cut the cheese and began to try. You can cut the cheese in any pieces, those that you like best.

I can say that it turned out very tasty cheese. Not salty, not sour, because it may seem to someone that since we add vinegar, it will be sour, but this is not at all the case. Here is this piece of cheese, if you want to make it salty, then either dip it into boiled salt water, or don’t throw away the whey, salt it and dip the piece. The milk turned out to be fat, the cheese was yellowish. We bought feta cheese at the market on vacation, of course we sold white feta cheese and there was more water in it. We cooked feta cheese and ate it right away, leaving a small piece. In general, I want to note that cheese is best stored in brine, if you do a lot or are going to store it, then it is best in salted boiled water. Last year, a friend treated me to homemade cheese made from sheep's milk, but for me it's too fat, and we can't find sheep's milk either.

Brynza - indispensable for healthy eating an easily digestible product that you can cook yourself.

You can use a piece to ferment milk. rye bread, sour cream or ready-made sourdough. In the cheese mass, in addition to salt, you can add a beaten egg, if desired - spices.

An indicator of its readiness is the cessation of the separation of serum. It is useful for okroshka, baking and preparing brine; overdried cheese can be placed in it again. It will be a great addition to light vegetable salads, due to its delicate creamy taste - a favorite delicacy of children, which should be stored in the refrigerator.

Ingredients

For 550-650 g of cheese:

• cow's milk - 5 l
• table vinegar - 6 tbsp. l.
• salt - 50 g

For brine:

• serum - 1 l
• salt - 2-3 tbsp. l.

How to make cheese from cow's milk

1. Pour milk into a saucepan, put on the stove. Bring to a boil, then reduce heat. The milk should bubble slightly.

2. After the milk has boiled, add salt and mix well. Continue to cook over low heat.

3. Add vinegar to boiled milk. Pour in a thin stream so that lumps of future cheese appear evenly. Stir with a spoon or spatula as you add the vinegar. You can use both table and apple cider vinegar.

4. Stirring constantly, you will see that after adding the vinegar, white lumps began to form in the milk. This is the future cheese. Continue to simmer for 3-5 minutes until cheese curds appear in all the milk. After 5 minutes of cooking, remove the pan from the heat.

5. After removing the pan from the heat, let the cheese mass form. After 5-10 minutes, the cheese clots should become large and separate from the whey.

6. Strain the contents of the pan through a colander or strainer, covering it with gauze folded in several layers. Do not throw out the serum. It is useful for making brine.

7. Gather the gauze at the top, tie it into a knot and hang the cheese in a convenient place so that the liquid is glassed for 7-10 minutes.

8. Prepare a mold for forming a cheese head. It can be a simple plastic bucket or a box of any shape. Poke holes in the bottom for the whey to drain. Tamp the cheese into a convenient shape, you can with gauze.

9. Install the press on the cheese from improvised items. Keep it for about 5-7 hours in a cool place.

Ingredients: - 1 liter of milk; - 250 g of sour cream; - 1.5 tbsp. tablespoons of salt; - 3 eggs.

Homemade full fat milk is best for making cheese, but you can also make this cheese from pasteurized milk.

Bring milk to a boil, reduce heat. Mix sour cream and homemade eggs until smooth and add them to boiling milk. Salt and boil for 5 minutes over very low heat, stirring constantly. When the milk curdles and begins to resemble cottage cheese, discard it in a colander lined with a double layer of gauze and leave for a couple of hours. During this time, the whey will drain completely, and the milk mixture will cool slightly. Then tie the gauze with a tight knot so that it fits tightly around the curd mixture, put the product in gauze on a plate, cover cutting board on which you place a pot of water. Soak the cheese overnight, and then put it in the refrigerator.

In hot weather, cheese under oppression is best kept in the refrigerator, otherwise it may turn sour.

Preparation of brynza with vinegar

Ingredients: - 2 liters of milk; - 3 tbsp. tablespoons of vinegar; - salt; - water.

Bring the milk to a boil, add vinegar to it, reduce the heat and cook until it curdles. Keep stirring it constantly. Place a colander in a saucepan, cover it with gauze and strain the resulting curd mixture through it. Leave until all the whey has drained. After that, tie gauze and put the curd mass under oppression for 4 hours.

After the set time, prepare the brine. To do this, dilute the remaining serum with boiled water. Salt and stir. Taste it - the solution should be moderately salty. Dip gauze with curd mass into it and leave for a day, periodically turning over. After the set time, drain the brine, and put the cheese in the refrigerator, getting rid of the gauze.

Making sourdough cheese

Ingredients: - 2 liters of goat's or cow's milk; - 10 drops of pepsin-based starter; - 2 tbsp. spoons of unsweetened yogurt; - salt; - water.

Heat the milk to 35 ° C, put yogurt in it and stir. Then add required amount sourdough and mix well again. Pour into glass jar, wrap it in a towel and put it in a warm place for 1 hour. After the set time, stir the mixture and let it stand for another half hour. Place a colander in a clean saucepan, cover it with a thick layer of gauze and drain the resulting curd mass. Leave for 20 minutes to glass serum. Then tie the gauze and put the product under oppression overnight. Prepare the solution by mixing the remaining serum and boiled water. Add salt to taste there, stir and put cheese into the solution. After 18 hours, the cheese will be ready.