Sheep cheese

Sheep cheese

cheese is a kind of the cheese made from milk (sheep, goat or cow and also their mixes). The Middle East where written mentions are for the first time found is considered the homeland of a product. 

Characteristic of sheep cheese:

  • White or light yellow color
  • Dense, strong and little fragile consistence
  • Clean and plain surface
  • Lack of a crust
  • Lack of the drawing on a cut with existence small emptiness

Components on 100 grams of a product:

  • Caloric content: 245-310 kcal
  • Proteins: 14.5 - 18.0 g
  • Fats: 20.0 - 25.7 g
  • B1 vitamin: 0.05 mg
  • B2 vitamin: 0.2 - 0.3 mg
  • Vitamin C: 1.0 mg
  • Calcium: 515.5 - 550.0 mg
  • Sodium: 1550.0 - 1600.0 mg
  • Phosphorus: 310.0 - 400.0 mg

It is necessary to store sheep cheese with own brine in the enameled and closed pan, a tight plastic box, or in a foil. The best place of storage is a fridge in which a product it is possible to be about three weeks from the moment of production, without brine – 5-7 days.

Advantage of sheep cheese:

  • Maintenance and stimulation of a musculoskeletal system at the expense of the high content of calcium
  • Normalization of work of digestive tract by suppression of adverse internal flora of a human body
  • The recommended product for people with an excess weight
  • Has the enhanced effect of regeneration for skin

Harm of sheep cheese:

  • The increased salt content which can be reduced, previously having scalded a product boiled water, or to keep some time in cool water
  • Contraindication to application at chronic diseases cardiovascular and urinary systems

Sheep cheese can be used in quality:

  • Buterbrodov
  • Compound salads
  • Compound pies, lavashes with greens and pies
  • Basis of soups

Preparation of home-made sheep cheese:

  • 3-4 liters of milk
  • Pepsin
  • Salt

In advance made milk is warmed up to 40-45 °C then we add the pepsin divorced in 1 tablespoon and it is carefully stirred. In 30-40 minutes we shift weight in a colander with a gauze, we tie and we suspend that all remained serum flowed out outside. For giving of a form we impose a press. The sheep cheese made in house conditions usually is stored from 2 to 4 days.

Author: «MirrorInfo» Dream Team