Brynza – the green brine-ripened cheese loved in various regions. Almost all people of the Balkans and Transcarpathia order themselves honor of its opening. In correctness they give ancient recipes of the dishes prepared with brynza as the certificate. Traditionally it was combined with fresh or barmy flat cakes, connected to seasonal vegetables, mixed with fruit, generously watered with vegetable oil and baked, added the crumbed brynza to grain, adding them the expressed savor and additional taste. What is characteristic – this brine-ripened cheese could be present at tables of people, irrespective of their class association. Both prosperous citizens, and residents of numerous villages with pleasure did brynza in the kitchens.
It is required to you
- - Milk;
- - dairy drink;
- - lemon juice;
- - salt;
- - spices;
- - pan;
- - colander;
- - gauze.
Instruction
1. Decide of what milk you will do home-made brynza. The ideal option is to choose sheep, it is traditionally used for this type of brine-ripened cheeses. Such milk meets infrequently, there is a wish to believe that you will be lucky. But if isn't present, try to make brynza from goat or cow's milk, - these options have the right for existence too.
2. Choose the correct products. Buying farmer dairy products and also products of private farmsteads, make sure that animals in this economy contain in appropriate conditions. Otherwise milk instead of advantage will do to your organism irreparable harm. Buying in shop, give preference to pasteurized milk, having fat content from 2.5 to 3.5%. Fatter - not really is suitable for preparation of cheeses, at a stvorazhivaniye it with high probability will give almost insoluble flakes.
3. Attentively study the structure specified on packing. Existence in a dairy products of a vegetable fat or powdered milk can nullify all your work, not to make some good home-made brynza of such raw materials. A separate word – date of development and an expiration date. Whether it is necessary to say that the milk acquired by you is fresher, the more qualitative the brine-ripened cheese will turn out. And here it is better not to use milk of long-term storage, it isn't intended for these purposes and can "inadequately" behave at a stvorazhivaniye.
4. Before doing brynza, get packages or bottles of milk from the fridge. You shouldn't use strongly refrigerated goods for home-made brynza. Let will stand minutes 20-30 at the room temperature, and you prepare so far what you will stvorazhivat.
5. In the conditions of traditional farms for these purposes the serum which remained from preparation of the last portion of brynza is often used. In our case take purchased kefir (usual or with a bifidus bacteria), curdled milk, acidophilus milk, other dairy drinks. It is desirable that in them there were no additives, for example, of fruit fragrances and dyes. A proportion about 10:1 (on 1 l of milk – 100 g of kefir). If there are no sour-milk products – use 30 g of fresh juice of a lemon on 1 l of milk. Earlier for a stvorazhivaniye could use a calcium chloride brine, then the calcinated cottage cheese turned out.
6. Heat milk on slow fire to 60 degrees. Pour in kefir or lemon juice, without adding heat, let's begin to boil. You will see at once how serum will begin to separate. Process of full office can take from 2 to 4 minutes. It depends on quality of initial ingredients and also on ware in which you prepare. By the way, for these purposes it is better to choose the thick-walled pan or a pan covered from within with a non-stick layer. Unfortunately, milk has property to burn.
7. Prepare a colander, having covered with the gauze put in several layers. Whether it is necessary to speak, as that, and another has to be absolutely clean. Let's stvorozhenny milk cool down up to 30 degrees and cast away on a colander. In 15-20 minutes raise a gauze, take for corners, twist a plait above and suspend for final office of serum at several o'clock (it is possible for the night).
8. On the expiration of time shift cottage cheese in a bowl, season with spices to the taste. Someone loves home-made brynza with caraway seeds, it is pleasant to someone more when in it seeds of a coriander or a kumin meet, and your ideal option – the brynza exhaling a light aroma of garlic can. What spices and pryanovkusovy vegetables you didn't choose for the brine-ripened cheese, it is worth using them well dry-through, and it is better – calcinated in a dry frying pan. The fact is that as a result of long stay in the corked container they can "slezhatsya" that will give them a small smell which will quickly disappear under the influence of warm air. Shift the seasoned cottage cheese in a colander, cover with a gauze, on it place oppression. Leave so for a couple of hours for consolidation.
9. Prepare salt solution, using 40 g of salt on 1 l of cottage cheese serum. You can taste – it has to be intensively salty, and it is normal. Lower the condensed cottage cheese in a brine. How many on time to keep it in a brine – the uniform recommendation doesn't exist. In the Baltic States love less salty home-made brynza, and therefore consider that it is ready next day. Inhabitants of the Balkans are sure: the good brine-ripened cheese is necessary not less than 2-3 days, and it is extremely important to overturn often and even to wash the top crust in a brine. In Moldova and Romania earlier than in 4 days not will begin and try, not only to give to a table.
10. Eat brynza, combining with vegetables, - for example, with paprikas and tomatoes. You can lay layers and potomit, and you can beautifully cut, fill with good olive oil and a tax in the form of salad. As – rub option on the porridge cooked from corn grits or flour (in Moldova it is a hominy, in Italy – polenta), put for a while in an oven – surprisingly interesting dish is provided! And it is the simplest to place pieces of home-made brynza on flat cake from yeast dough and to bake. Quickly, tasty, it is authentic and is absolutely inexpensive!