Brynza is rightfully considered the most delicious variety of all available soft cheeses. The pickled product can be used as an independent snack or added to vegetable salads, first and second courses, and pies. Experienced housewives, through trial and error, have developed effective cooking technologies. They can easily be brought into reality on your own if you follow practical recommendations. Let's consider the main aspects in order.
Cheese cheese at home: a classic of the genre
- fat milk (2-3.2%) - 1.8 l.
- full-fat kefir (3.2%) - 180 gr.
- sour cream (fat content 15-20%) - 375 gr.
- chicken egg - 7 pcs.
- fine table salt - 55 gr.
- Select an enamel pan, pour milk into it, add salt. Place on the stove, set the power to medium, and bring the mixture to a boil.
- In a separate bowl, beat kefir and sour cream with a mixer until the mass rises 1.5 times. Begin to slowly pour in the hot milk while stirring.
- Place the mixture on the stove again and bring to a boil. When the first bubbles appear, reduce the heat to low. After 15 minutes you will get whey and curd.
- Prepare a colander and line it with gauze cloth folded in several layers. Transfer the mixture to the filter and leave the whey to drain.
- After this, wrap the cottage cheese in gauze and tie the edges to make a bag. Place the mixture under the press, you can put a heavy bottle of water.
- After 5 hours, you need to move the future cheese to the refrigerator for 3 hours. When the specified time has passed, remove the gauze and taste the product.
Cheese cheese with table vinegar
- whole milk - 2.8 l.
- salt - 120 gr.
- table vinegar - 45 ml.
- drinking water - 475 ml.
- Pour the milk into an enamel pan and place over medium heat. When bubbles appear, reduce the power to the lower level and pour in table vinegar. Stir the mixture until the whey begins to separate.
- At this moment, turn off the burner, remove the mixture from the heat, and leave the mixture until it cools completely. Prepare a kitchen sieve, place gauze folded in 3 layers into it, pour the curd mass and whey into it.
- Press a little with your hands, wait 2 hours until the serum drips completely. Next, tie the loose edges of the gauze to form a fabric bag.
- Place a heavy bottle of water (4-5 kg) on top of the mixture and begin preparing the brine. Mix salt with drinking water and wait until the crystals dissolve.
- Pour the solution into a plastic container, place the compressed cheese there, and place the bottle again. The cheese will be ready after 6 hours. Store the product in the refrigerator.
The age of technological progress leaves its mark on society. Almost every housewife has a multicooker; the device can easily be used to prepare cheese. If all conditions are met, you will receive about 350 grams. final product.
- chicken egg - 4 pcs.
- whole milk - 2.3 l.
- crushed salt - 65 gr.
- Sterilize a glass jar in the following way: take a wide saucepan, place a container in it, fill it with water almost to the neck (about 3 cm indent). Boil the mixture for about 20 minutes, then turn off the burner and dry the jar.
- Pour milk into a container, cover the neck with gauze or a bandage, leave in a warm place for 24 hours to allow the mixture to sour. You can also use sour milk initially, in which case you don't need to do anything with it.
- If milk is well pasteurized, it may not be susceptible to oxidation. In this case, pour the product into the multi-bowl, set the “Stewing” program, duration - 10 minutes.
- In a separate bowl, beat the eggs and salt, pour the mixture into a multi-bowl with sour milk. Turn on the “Baking” function (holding time - 25 minutes).
- Take a sieve, place 3 layers of gauze in the cavity, and pour the finished product into this filter. Squeeze out the whey to remove excess moisture. Tie the free edges of the gauze, place a five-liter bottle on top, wait 6 hours.
Cheese cheese with seasonings (dietary)
- chicken egg - 7 pcs.
- fat milk (3.2%) - 1.2 l.
- curdled milk or kefir - 1.2 l.
- cumin - 1 pinch
- garlic - 2 cloves
- fresh dill - 1 bunch
- ground red pepper - on the tip of a knife
- Take a pan with thick walls and a bottom, pour in kefir or yogurt, and place the container on the stove. Wait until the first bubbles appear (bring to a boil).
- While the mixture is simmering, mix the chicken eggs with salt, then add to the boil and reduce power. Stir the mixture periodically; you will see how the kefir is divided into whey and cottage cheese.
- It is at this moment that the mixture must be removed from the heat and cooled. As soon as it reaches room temperature, add cumin, ground pepper, salt, garlic press, chopped dill.
- Prepare a colander, line it with three layers of gauze, and pour the mixture into it. Wait for the whey to drain; to speed up the process, press the mixture with your hands. Leave for 3 hours.
- Tie the edges of the gauze together, place it on a plate, and place a 5-liter bottle on top. Leave for at least 8 hours, after the period has expired, remove the gauze and place the cheese in a food container.
- eggs - 6 pcs.
- sour cream (fat content 20-25%) - 375 gr.
- full fat milk - 2.2 l.
- fine sea salt - to taste
- Mix milk with salt, pour into a saucepan, place on the stove, turn on the heat to medium power. Stir the mixture constantly so that the mixture does not rise and begin to foam. If this cannot be avoided, reduce the heat.
- In another saucepan, beat sour cream and chicken eggs, the mass will rise by 2 times. As soon as the milk begins to boil, pour in the beaten eggs and place on the stove.
- The whey will be released, at this point you can turn off the heat. Prepare a container, insert a colander into it and line it with gauze. Transfer the mixture into a kind of filter and leave for 4 hours.
- During the specified time, the liquid will drain, all you have to do is tie the edges and send the mass under pressure. You can use a five-liter bottle as a press.
- Next, you need to soak the cheese for about 5 hours, then put it in the refrigerator overnight. In the morning you can enjoy exquisite taste.
- Whenever possible, use homemade milk rather than store-bought milk. You can cook cheese with goat and cow milk.
- If you are preparing cheese during hot weather, keep it under pressure in the refrigerator rather than at room temperature.
- The advantage of store-bought milk in making feta cheese is that the cheese turns out light and dietary. It can be eaten by people with high cholesterol.
In addition to the classic ingredients, mushrooms, parsley, celery and other ingredients, if desired, are used in the preparation of feta cheese. To prepare 0.5 kg. You will need about 2.7 liters of cheese. milk with high fat content (from 3.2% and above). If you take a low-fat dairy product, you will need more composition.
