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How to make Osetian cheese yourself: recipe, tips and secrets

Fans of cheeses are living a little sad. For good products, the price tag is indicated simply by astronomical figures, and what is available to an honest person, alas, is completely tasteless. But do not despair. You can cook Ossetian cheese yourself, and there will not be an obstacle even inexperience in cheese making. A little patience and scrupulousness - all that is required near the stove. And for absolutely little money you will get an exceptionally delicious product.

This wonderful Ossetian cheese

Many ignore rennet cheeses, considering only hard varieties worthy. And absolutely vain! The same Ossetian cheese (photo in the article) is not only amazingly tasty, but also extremely useful. It contains all the essential vitamins plus the most essential minerals. Owing to this, Ossetians are strongly recommended by doctors to all those who have hard physical work (or athletes), as well as to people of mental labor. Very useful cheese will be women during pregnancy, nursing mothers and the growing generation of any age. And this is a few more arguments for preparing Ossetian cheese at home.

The most important thing is milk

The original recipe for cheese allows the use of any milk, up to a mixture from different "producers" - for example, you can combine mare and cow. However, it must be natural. So an ultra-pasteurized or sterilized product will not work. Especially it is necessary to refuse the powder variant - you will not get Ossetian cheese from it. However, like any other. Ideal would be the present, the village, but you must completely trust the animal: boiling under a categorical prohibition. In urban conditions, it is necessary to use pasteurized milk with "floating" fat content. She has a shelf life of less than a week - exactly what is required.

The first stage of cheese making

Those who cook Ossetian cheese for the first time, let them train on a small amount. First, four liters of milk will suffice. In addition, it will take another half-liter of kefir regular fat and pepsin at the rate of two tablets per liter of milk. All manipulations are carried out in enameled or stainless dishes, since it is simply unrealistic to cook Ossetian cheese in "aluminum".

Milk pours into a volumetric container and heats up to 28 degrees on the plate (but not above 32, so the thermometer can not be bought). Kefir can be heated just under hot water. Pepsin is crushed and dissolved in a pile of warm water. First kefir is poured in and mixed, after five minutes - the dissolved pepsin. Milk almost immediately begins to fold. At the same time it needs to be removed from the fire, but keep it warm. You can, for example, include the burners around the saucepan or push it to the battery (in winter).

After about an hour the contents of the container are divided into whey and future Ossetian cheese. The clot is divided by a knife, and the vessel again heats on the most silent fire degrees to forty. Literally in a quarter of an hour the cheese billet is compacted - it's time to shift it into a colander.

The second stage of cheese making

When the serum is largely detached, a load is placed on the clot. After a couple of hours the Ossetian cheese is turned over and again placed under oppression. Another hour later, he is shifted to the form, again pressed down and hiding in the cool. Under the weight of cheese should stay for a day. After that, he rubs himself with salt (for the first time you can take two spoons, after you adjust to your taste). Experiments are welcome: sprinkling oregano, pepper, fragrant herbs will give the cheese new flavor tints. He is completely ready in two days, but the degree of maturity is a matter of personal predilections. Just in the refrigerator, Ossetian cheese is stored without sacrificing quality and taste for less than two weeks. If you want to stretch the pleasure, immerse it in the brine from the whey. It turns out a variation on the theme of brynza, in which the shelf life is almost endless.

To fans of original recipes: ahsan

If you want to try authentic Ossetian cheese, you'll have to make a rennet starter instead of pepsin. For her, a stomach is bought-beef or lamb, it is covered very generously with salt, rolled up and set aside for a day for the salted. After it is straightened and dried - either above the included stove, or in a weakly heated oven. When the abomasum is dried completely, a piece is cut from it and immersed in warmed and salted whey. Insist ahsan will be a day. A sign of readiness will become turbidity and bubbles. For every liter of milk, half a glass of leaven is taken.

Subtlety and nuance

Several rules, established through trial and error, will help you from the first time to get a wonderful Ossetian cheese.

  1. If you use pepsin, wait for it to completely dissolve, otherwise it is not fully used.
  2. After the addition of pepsin / ferment and stirring, the pan does not get moved until ripening starts.
  3. The colander should be of appropriate size: for a large diameter and a small amount of milk, you will have a thin "pancake" instead of the prescribed circle.

Successful experiments and a pleasant appetite!

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