Young Ossetian cheese is prepared in the manner of cheese and to some extent resembles its texture. This brine cheese is served fresh or used in baking recipes, the most popular of which are the famous Ossetian pies.
Osetian cheese - home prescription
For the preparation of Ossetian cheese pepsin will be needed. Sometimes it is sold in tablets or in the form of a solution. Below we will give the proportions for the preparation of cheese with pepsin powder, but you can adapt it to the enzyme available at hand.
Ingredients:
- milk - 5.6 liters;
- pepsin powder on the tip of the knife;
- sour cream - 460 g.
Preparation
Milk at room temperature is fermented with sour cream. As part of the resulting mixture, dissolve the pepsin powder well and add it to the rest of the milk with sour cream. Mass quickly begins to collapse. Cover the container with the future cheese and leave in the heat for about an hour. Do not touch the cheese to form a uniform and uniform clot. After an hour, cut the clot formed on the surface with a knife into equal squares. Leave a container with the future cheese for another half an hour to allow the clumps to sink to the bottom. Carefully transfer the cheese clumps to a double-layered gauze colander, assemble its edges and leave the cheese under the load for a couple of hours. At the end of the allotted time, Ossetian cheese at home will be ready, it remains only to sprinkle its sides with salt.
If you plan to leave cheese for storage, then immerse it in concentrated brine.
How to make Osetian cheese at home?
Ingredients:
- milk - 4,3 l;
- rennet enzyme - 1 bottle;
- yoghurt - 65 ml;
- a teaspoon of salt;
- dried herbs for sprinkling.
Preparation
Lightly heat the milk and dilute a small amount of yogurt in it. Leave the mixture to ferment for half an hour, and in the meantime dilute the vial of rennet enzyme in water, following the proportions specified in the instructions.
Pour the diluted enzyme into the milk, mix, cover the dishes and leave for an hour. After a while, cut the cheese clot into portions with a knife. Allow the clots to sink to the bottom for about 15 minutes, and then separate them from the serum, flip it over the cheesecloth and leave it under the load for 3 hours. Salt the surface of the cheese and sprinkle with herbs (if desired).
If you do not know how to store Osetian cheese at home, then dip the cheese head into a strong saline solution to keep it for a long time, or let it dry slightly and serve immediately.