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Natural cow's milk cheese

Natural cow's milk cheese

We put the milk, strained, in a covered bowl in a warm place until it catches, that is, it thickens.

It lasted for me from one day to the next.

We don't chew on it!

Then put the bowl on medium heat and leave for about 15 minutes until the whey begins to form, ie that yellow liquid, and the cheese coagulates.

From time to time we chew slowly, very slowly with a wooden spoon so as not to stick to the bottom of the pot.

The milk should not reach the boiling point but heats up as much as the finger supports when we try.

Then turn off the heat and let it rest for 20-30 minutes.

Prepare a clean gauze, pass it through cold water and place it in a strainer, on top of a bowl.

Mix lightly with a wooden spoon through the milk, but not much so as not to crush the cheese balls formed, then slowly pour the cheese, but not all at once but gradually, sprinkle salt, pour more cheese, sprinkle salt again and so on until you turn the whole amount.

We leave the gauze with the cheese in the sieve until all the whey is drained from the cheese, for a few hours, and from time to time we open it from the edges of the gauze with a spoon so that it does not stick to the gauze.

After there is no more liquid, pour it on the plate and sprinkle fine salt on top, if we want it saltier.

I use it for pies, cakes, omelets or I eat it simply with tomatoes and onions.

I got about 400 grams of cheese.



Fresh cow's milk cheese

This fresh cow's milk cheese is prepared extremely simply and quickly. It is the perfect choice for homemade cheese!

Fresh cow's milk cheese & # 8211 a simple way to give your baby a delicious homemade cheese.

Ingredients

Steps needed to prepare

  1. Boil cow's milk. The fatter the milk, the better the milk will be.
  2. After it has boiled, squeeze a little lemon juice and turn the heat to low for a few minutes.
  3. The milk will be filled, and the composition will be separated from the resulting whey by means of a strainer.

Note 1: 200 ml of milk will result in enough cheese for a single meal of the baby. Our recommendation is to make some fresh cheese right before the little one's meal.
Note 2: Instead of lemon you can also use lactic calcium from the pharmacy, however, I prefer the natural version & # 8211 lemon.


Homemade cottage cheese

The recipe below was written on February 14, 1939, by a third grade student for the Economics course. After years and years, the student became a math teacher, and among her dear students was my mother, to whom she left this notebook so, so precious now for us and for all those who have the joy and privilege to take a look at his. He is all the more valuable because of the wonderful being who wrote him and who, unfortunately, has not been with us for some time. We share, with love and emotion, fragments of & # 8222the household book belonging to the student Elena D. Ionescu-Mărgărit, third grade & # 8221.

Milk the milk, strain it, put it in a clean pot at a temperature of 20 degrees Celsius. After 12-24 hours (summer) or 36 (winter), the milk curdled and the cream rose to the surface. It is lifted with a wooden spoon and the chisel is placed on the corner of the car in winter, and in summer the heat of the sun is enough.

Mix with a wooden spoon and pour all the contents into a thinly woven homemade cloth, sewn in the shape of a cone, hang on a nail and let all the whey drain for 5-6 hours. This results in a soft buttery cheese. Many also leave the cream, in this case the cheese is more buttery.


Sweet sour cow's milk cheese - a simple and useful recipe!

Do you know how to make sweet cottage cheese from sour milk? We offer you the necessary recipe. If your milk has soured, you can turn it into delicious and useful cheese. Both homemade and commercial sour milk is suitable (the fatter the milk, the finer the cheese will be).

YOU NEED:

-1 liter of milk (homemade or commercial)

METHOD OF PREPARATION:

1. Pour the sour milk into a suitable saucepan and place on a moderate heat.

2. Stirring continuously, wait until it warms up (sour milk must reach a temperature of 50 ° C). The most important thing is not to miss the moment and not to allow the milk to boil. It should separate into cheese flakes and yellow whey.

3.After the milk separates into cheese and whey flakes, put the pan aside and let the contents cool for 5-10 minutes.

4.Then place the strainer on a deep bowl and line it with 3-4 layers of gauze.

5. Pour the composition from the pan into the prepared strainer.

6. Gather the edges of the gauze, thus obtaining a kind of ball. It would be best to hang it somewhere and wait for the whey to drain completely. We tie it to the strainer handle and set it aside for 15 minutes (the amount of cheese is small and the whey drains quickly from it).

7. Thus we obtained about 700 ml of whey and 150 ml of cheese (if the milk is homemade, the resulting amount of cheese is higher). Do not throw away the whey: you can include it in various baking pans.

The taste of the cheese depends on the quality of the milk. Therefore, before preparing it, taste it and make sure it is not bitter!


Moldy cheese, a delight with strong flavors. 5 types of cheese with mold to try in a lifetime

It is a cheese for connoisseurs, for those who appreciate a strong aroma and a bolder taste. While some people would not even come close to moldy cheese, others do not get tired of it. But how did this obsession arise?

Mold cheese is a general classification of cow's, goat's, or sheep's cheese that contains cultures of Penicillium (yes, the same ones found in Penicillin, the antibiotic at the pharmacy). They are born during the preparation process and give the cheeses a unique and intense taste.

How did the moldy cheese come about? By mistake.
We can not talk about the appearance of moldy cheese without referring to Roquefort, one of the most popular varieties of French cheese, about the appearance of which there is also a legend. According to her, a young shepherd ate sheep's cheese with bread for lunch and left it in a cave. When she returned, a few months later, she had caught mold. However, the shepherd tasted it and realized that it was delicious. Nowadays, Roquefort is also produced in caves, naturally ventilated, which you can also visit, but only in the south of France, in Roquefort sur Soulzon and is protected by DOC (protected designation of origin).

Branza Roquefort it is the most intense in taste of all moldy cheeses and is very creamy. Many say it has a taste similar to that of the sea: salty and pungent. It is served as such, or with nuts and honey.


Photo: www.artisanalcheese.com

Gorgonzola is a variety of cheese with mold of Italian origin, made from cow's milk, non-fat, & # 537i salt, to which a culture of mold is added. The cheese was first produced in Gorgonzola, a village in the Province of Milan, Italy. There are two types of Gorgonzola: Gorgonzola Dolce (or Sweet Gorgonzola) and Gorgonzola Piccante (also known as Natural Gorgonzola, Gorgonzola Montagna, or Mountain Gorgonzola). Like Roquefort, Gorgonzola is a protected designation of origin (PDO).

Bleu d'Auvergne is another French specialty with a protected designation of origin. It has been produced in the Auvergne region since the 19th century. It is made from cow's milk and pierced by blue veins of mold and is one of the strong-tasting cheeses.

Stilton It is a British cheese with mold, produced in Stilton, a village in Great Britain, since the 18th century. It is made from cow's milk, has a strong smell and taste and a soft texture. It is, along with Roquefort and Gorgonzola, in the top of the best cheeses with mold. Currently, the cheese is produced under a protected designation of origin and can only be made in Derbyshire, Nottinghamshire and Leicestershire.

Cabrales is the moldy cheese of the Spaniards, made by peasants in northern Spain. It is made from unpasteurized cow's milk. Like the above cheeses, it has a protected designation of origin and can only be made in Asturias. This cheese is produced in limited quantities by traditional methods.


Photo: www.rusticaltravel.com

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The most common substitute for eggs is soft tofu which can be used successfully in recipes. Also, in the case of cakes, you can also use purees from different fruits (apples, bananas or plums) or soy yogurt.

There are several types of fasting cheese, but before you buy make sure it does not contain casein (milk protein). You can also replace grated cheese with grated tofu, although the latter will not melt as easily as cheese.


Nutritional values ​​30 g feta cheese

Calories: 74

fats: 6 g

Sodium: 260 mg

CARBOHYDRATE: 1.2 g

proteins: 4 g

Vitamin B2: 0.2 mg

Calcium: 140 mg

Phosphorus: 94 mg

Being a cheese rich in sodium, but which also contains saturated fats, feta cheese is recommended for occasional consumption, not for daily consumption.


Fresh cow's milk cheese with Timian chives

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Product Details

Validity on delivery: Minimum 2 days

Artisanal delicacy from the Harghita mountains, created from whole cow's milk, its freshness is completed by the green chives, which gives it a distinct, authentic aroma.

It can be perfectly combined with wines such as Pinot Noir or Chablis.

Information

ingredients: pasteurized cow's milk, dairy crops, curd, chives (1%), garlic (1%), salt.

NUTRITIONAL VALUES FOR 100 GR. PRODUCT

Producer TIMIAN

"Our story is not about simple cheeses, but about gods, thyme, health and delicacies. From the Harghita mountains we create fairy tales with fresh taste or matured emotions, reminiscent of alpine plants or the aroma of carefully chosen fruits. We skillfully put milk together fine, true, and pieces of finomșag.We also add character and grace to give life to thoughtful Transylvanian recipes or elegant French salon recipes.We craft for all those who want reasons to taste smiling.Once and once again.Nature , sheepfold, harmony, blueberries, white wine, Transylvania. Follow our story and you will understand why gods, why finomșag. "

The types of cheeses chosen by Timian to be produced are obtained from goat's and cow's milk. The animals from their own farm are fed only with fresh grass and hay from the alpine pastures of Harghita, rich in medicinal plants typical of the mountain area.

Timian cheeses are made from fresh, pasteurized milk, do not contain additives or preservatives. The production process is based on manual processing.

Goat's cheese, unlike cow's cheese, can be digested more easily and is more creamy than cow's cheese due to the fact that the lipid molecules in goat's milk are smaller.


Cow cheese

For the infant, the cheese prepared from fresh cow's milk, with the addition of lactic calcium, is preferred. Here are 3 ways to prepare cheese for the little ones:

1. In a kettle, heat 200 ml of cow's milk with two tablets of 500 mg of lactic calcium, stirring constantly. When the casein begins to coagulate, lumps appear, remove from the heat, stirring constantly, until the whey separates. Strain and pass through a sieve.

If left on the fire until the obvious separation of the slightly green whey will result in a cheese that is too dry.

2. Cow's cheese can also be obtained from unboiled milk as follows: put the unboiled milk in a bowl, in an enamel bowl or jar, at room temperature of 17-20ºC. After the milk has set, heat it slightly to speed up its coagulation and then strain it through gauze or a sieve to separate the cheese from the whey. 100-120 g of cottage cheese are obtained from a liter of milk.

3. You can get cottage cheese and boiled milk with the addition of yogurt (500 ml of boiled milk and cooled to 37 ° C). Mix with a tablespoon (15 g) of yogurt and leave to set. Leave at room temperature for 12 hours then strain.


Unboiled cow's milk, hygienically harvested, is trapped in clay pots covered at room temperature for 20 degrees for 24 hours. The accumulated fat (sour cream) is removed, and the rest is heated, causing the total precipitation of casein. Strain through gauze. The curd left on the gauze is cheese. Before use, it is passed through gauze to crush the grunts.

The preparation of boiled milk cheese is done by sowing the milk with 1-2 tablespoons of yogurt (nest) that contains lactic ferments and leave to ferment at a temperature of 20 degrees - room temperature - for 24 hours, proceeding further as above.

Caloric value: 100g of cottage cheese = 100 calories

Prescription recommended by Dr. Adrian Sorin Craciun primary neonatologist. Cantacuzino Clinical Hospital.