Brynza is a famous dish of Ukrainian, Balkan and Polish cuisine. It is used as an appetizer, but is sometimes used as a filling for pies or vareniki. And if you make cheese at home, it will turn out to be much more useful and tastier than store.
The recipe for brynza at home
Ingredients:
- water filtered - 50 ml;
- leaven of rennin - 0.2 g;
- milk - 3 liters;
- salt - 3 tbsp. spoons.
Preparation
Milk is boiled in a dipper, and then it is cooled to a warm state.
We heat the water in a microwave, throw the starter and mix. Next, pour the solution into the milk and leave the mixture in a warm place for about 50 minutes. During this time, the milk will turn into a clot, which must be cut with a knife into small squares. After 20 minutes carefully mix them with their hands and put them into a colander, covered with gauze. For the colander we set the pan, we place the load on top and leave it for 2 hours. The resulting serum is drained into a jar, pour in salt and soak the cheese in a saline solution for 3 days. At the end of time, the homemade brinza is ready!
The recipe for home brynza
Ingredients:
- homemade milk - 2.5 liters;
- kefir - 1 item;
- sour cream - 2,5 items;
- egg - 8 pieces;
- salt is fine - 2.5 tbsp. spoons.
Preparation
Milk is boiled first and salt is thrown. Eggs beat whisk until uniform, add sour cream and mix well. As soon as the milk starts to rise, pour out the egg mixture and kefir into it. Constantly stirring, bring to a boil and as soon as start to separate the curd large flakes, remove the pan from the fire. We take the flakes with a noise, put it into a colander and press it down with a piston, into which we pour a little water. After 15 minutes, the cheese is carefully turned over, again put under the press and leave for the whole night, so that the whole serum separates. The finished cheese is wrapped in paper and stored in the refrigerator.
The recipe for brynza
Ingredients:
- homemade milk - 3 liters;
- vinegar - 50 ml;
- water - 500 ml;
- salt - 125 g.
Preparation
Milk bring to a boil, pour vinegar and, stirring, heat until the whey begins to separate. After that, remove the pan from the plate and leave to cool. In a colander we spread the gauze and pour in a neatly obtained mass. Leave it for 2 hours, and then tie gauze and send it under the press.
Next, we prepare brine for brinza, the recipe of which is quite simple: we connect water with salt, we lower the ready-made cheese and again we send it under the press for 6 hours.