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the recipe from my aunt Viorica, also from her is the milk. simple and insanely good ...
- 1 l cow's milk (country milk)
- 2-3 tablespoons of sour or sour milk or cream
Preparation time: less than 15 minutes
RECIPE PREPARATION Sour cow's milk:
Boil the milk and leave to cool only until warm.
Take a jar and grease it with sour milk, skim milk or a little cream.
Pour the warm milk into jars, put the lid on and leave at room temperature for 24 hours.
After 24 hours, put the jars in the fridge and leave for another day.
After that we can serve an extremely good sour milk.
It is perfect with a little salt and a hot polenta
if you have more milk, put it in a clay pot ...
Goat's milk, the medicine that prevents cancer and treats a lot of diseases. How should you consume it properly?
Goat's milk is consumed by a small number of people, even if it is a much healthier choice compared to cow's milk. In addition, few people know that goat's milk has the ability to prevent cancer and manages to treat many diseases.
Cow's milk has a composition that can hardly be tolerated by the body, which can cause digestive problems. Unlike cow's milk, goat's milk not only does not lead to allergies or intolerances, but can also be used as a natural remedy to treat many ailments.
What does goat's milk contain?
Goat's milk is rich in vitamins A, B2, C and D, but also in minerals such as magnesium, calcium, zinc or phosphorus. The recommendation of specialists is that it be consumed raw, without going through the pasteurization process. Pasteurization of milk is the way to avoid Salmonella infection. However, through this process are eliminated a lot of nutrients, enzymes and bacteria with beneficial effect for the body.
What conditions can you treat by consuming goat's milk?
Due to its composition, goat's milk helps a better functioning of the body and has the ability to treat very serious ailments.
Consumed constantly, goat's milk reduces inflammation. In addition, it treats diseases of the digestive system, including Crohn's disease, ulcers, but also allergies, eczema or autoimmune diseases, according to juicing-for-health.com.
Goat's milk also has the ability to prevent cancer. It contains a substance called agglutinin, which eliminates the danger of free radicals reaching the body and producing DNA mutations, which are responsible for the development of cancer. In addition to all these benefits, goat's milk has a composition similar to that of breast milk, which makes it easy for the body to assimilate.
This type of milk is also recommended in children's nutrition, it contributes to the health of the eyes, bones, skin, hair, but also to improving heart health.
The king was born in the sheepfold and has a name: balmoș!
It is food for the big day, for the holiday or for important guests, housekeepers or merchants who come to the sheepfold for milk or cheese. It is a tasty mixture of simplicity, it is the quintessence of shepherding and mountain life, on the grassy meadows where the horns feed freely. It has nothing to do with the diet of the townspeople sitting at the office, but with the calories of those who get bored with the bear. You guessed it. Today we are talking about balmoş.
How many huts, so many habits. That's what a Romanian word says. And he's absolutely right. Because, along and across the Carpathians, every baci humanizes his holiday shepherds or when someone enters his sheepfold as he knows best. So the mud is made in all sorts of ways. But one thing is definitely wherever we go. That fat-boiled polenta, whatever it is, with many and different kinds of cheese has nothing to do with the polenta of the Italians.
To establish clearly, from the beginning, we are talking about divine taste. It is made with a tuci pot, either with pirostrii, or hung on a bow or chain, or on a cast iron stove. And if I said that, it's clear the fire would be wood. So. what we put in tuci will boil slowly, so even the most sensitive to the stomach have nothing to fear. Not to mention that we prepare it with a strong brandy, be it plum, apple or pomace.
Some boil the corn on the cob. That is, first boil the whey left over from the urda, and the fat that forms when it boils, I take it and throw it in crumbs. He also adds some butter, but with a helping hand. Others start with the pieces of bacon that they melt (and don't take out later). Others use fatty, sheep's or goat's milk, and if it's cow's milk, butter is automatically added, made elsewhere than at the sheepfold. There is also the version with sour cream or sour milk and oil, but less common, whose recipe can be found here:
And those who start making polenta with water, it is clear that they did not have a teacher who passed by the sheepfold, so. sit down, 4.
We have the basis, so let's continue. With curd, in abundance. Some prefer the fresh one, especially if it is cow's, others the sheep's, but leavened. And leave it there in the cauldron until it melts and forms a thick paste, uca n French fondue. It's the moment when we finally start to make the polenta, that is, to pour the corn in our fondue and let it boil over low heat. And not anyway, but with thorough and continuous tricks, so that they don't get caught and we don't have lumps. Because, yes, yes, there's some kind of cheese coming. Fatty and salty telemeau, either chopped with a knife, or grated, or broken into small pieces directly over the polenta. And, I add to the work, that it has to be made with force, so that the cheese melts while the polenta is still boiling.
Have you ever tried to eat rustic, in a bowl glazed with burnt earth and with a wooden spoon? Try to see how the heat of the food is kept and how you do not burn in your mouth when you take the wooden spoon, A, if you think that our sticky polenta does not slip easily, grease it generously with cream. That goes well. Or take some sausages out of the garnish and either leave them on top, as an edible decoration, or cut them into slices and mix them. And, when everyone has the bowl in their hand, see how a grave silence is left. We would like to praise him, to debate him, to him. but it is not possible. Every spoon put in your mouth quickly requires another, and another, and so on until it is ready. And don't say kiss your hand for dinner. No, not at all. You take a break, catch your breath, get a cup of wine ready, and ask for another portion. That's the mess. Unique!
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Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please the senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.
I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many French fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?
For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.
Milk processing seems to be a fairly old occupation of Romanians. Doctor Ion Claudian stated in his paper The food of the Romanian people, published in 1939, that Romanians have always been a "milk-eating people", this being demonstrated by the basic occupation: animal husbandry, along with agriculture.
Cheese is a staple food in pastoral gastronomy obtained from coagulation and milk processing. By metonymy, based on similar characteristics, the term passed to other foods.
Food was so common that the term was integrated into pejorative popular expressions. So, not to make any cheese meant "not being good at anything" (variant: What a great cheese he made. ), and go eight and with nine cheese it is said when you want to get rid of an annoying person.
The necessities and the fit of the cheese: Bellows cheese is obtained from mutton curd, which must be squeezed in a whey press, because it acidifies quickly and changes the taste of the preparation, risking spoiling it. The recipe is known especially by the shepherds from Mărginimea Sibiului, where this specialty seems to come from. In Maria Capota's family from Răşinari, the preparation of cheeses is a profession passed down from good generations. The woman learned the secrets of the cheeses from her parents a few decades ago, when they were prepared in wooden containers, specially made by carpenters for this purpose. The first step is to prepare the curd, which begins with the administration of the curd in fresh milk. Leave it for 40 minutes until it hardens, then crush it finely. "After that, it gathers in a gauze that is always squeezed, until no whey comes out at all. Leave it for 8-9 days, keep it in the air to leaven, after which the operation for bellows cheese is performed. After 9 days it is passed through the mincer, kneaded with salt and put in the bladder. It is kept on a wooden board at a temperature of 5 degrees. "
The fermentation time is shorter in Maramureş than in Sibiu. Anca Pop reveals some of the secrets of bellows cheese: “We know that the curd is well squeezed when it turns yellow and no whey flows at all. It must be left to rise for 3-4 days, after which it is kneaded with a little salt. Afterwards, the cheese is put in the chin or in the bellows ”.
Professor Stelian Dărăban from the University of Agricultural Sciences and Veterinary Medicine Cluj, quoted by Adevărul.ro, explains why shepherds used bellows or barbs for matured cheese, given that it involved extra work. "It was a way to keep the cheese for as long as possible. At the sheepfold, the main product was curd, which they could not keep for a longer period, so matured cheeses, such as bellows cheese, were a good idea. It was a method to capitalize on the products from the sheepfold ", explains Stelian Dărăban. The bellows cheese in fir bark, the specialist also says, appeared during the invasion of migrating peoples. The shepherds could not carry large quantities of kneaded cheese, so they hid it in the hollow of the fir trees. When they returned, they found that it had not only been preserved, but had also acquired a special aroma.
The necessary ones: 500 gr venison, 500 gr onion, 500 ml bone broth, 400 ml red wine, 100 ml vegetable oil, 2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon juniper berries, 3 bay leaves.
Matching cooking: On a preheated pan, fry on high heat, on all sides, the venison, cut, as for goulash. While the meat is frying, peel the onion and cut it into large pieces. Then mix the onion with the meat, turn on low heat and brown the onion. When all the onion pieces are mixed and browned, heat the bone broth and pour over the meat. Bring the composition to a boil and bring to a boil, then turn on low heat, cover the pan and simmer for half an hour. Then remove the lid, season with salt and sugar, add the juniper berries and bay leaves, let it boil for another quarter of an hour, reducing the sauce. Finally, turn off the heat and let it rest for a quarter of an hour with the lid back on the pan, before bringing it to the table. The most suitable garnish is mashed potatoes.
Pickled cheese with rosemary
The necessary ones: 500 gr diced telemea cheese, 4 cloves garlic (peeled and sliced), 2 tablespoons rosemary leaves, 500 ml vegetable oil, ½ tablespoon chopped thyme, 1 tablespoon salt, 1 tablespoon mosaic peppercorns ( black, green, red).
Conservation match: Lightly mix the diced salted cheese with all the spices, put in a jar and pour oil to completely cover the cheese. After a week, it is ready to serve, for example on slices of warm black bread with a crispy crust.
The necessary ones: 2 l unboiled milk, 2 l boiled milk, to which is added unfermented cream, whey, rennet or sour milk nest.
Matching preparation: Put 2 liters of unboiled milk mixed with 2 tablespoons of hot cream for a day. When the milk has set, choose the cream on top, then boil the other 2 liters of milk. When the milk boils, add the milk and mix gently, then gather the shredded cheese in a gauze.
Milk - 28 recipes
Milk recipes of cow or other animals (buffalo, goat, sheep, etc.).
Milk means the product of milk secretion obtained from cows, starting with the second week after birth, and in the case of other milk the species from which it comes (for example, buffalo, goat's or sheep's milk) is indicated. If the content of cow's milk in protein and mineral salts (ash) is almost constant (3.5 g% for protein and 0.75 g% for ash), and that of lactose varies within close limits (4.5-5, 2 g%), the lipid concentration oscillates between 3.4 - 4.6 g%, being influenced both by the stage of breastfeeding (increasing towards the end of it), and by the climate. Between +27 and -5 ° (average values), the proportion of fat in cow's milk increases by 0.2— 0.3 g% for each decrease in average temperature by 5-6 °. Taking into account the shortcomings of excess lipids and the need to increase butter production, the modern food industry reduces and equals the content of these trophins at certain levels (3.0 g% and especially 2.5 g% or even only 2.0 g% ). To prolong the shelf life and avoid the risk of transmitting pathogenic microbes, the milk is pasteurized (UHT milk). Regardless of the initial fat concentration, it is delivered either as such (fluid) or after a previous dehydration: whole milk powder, semi-skimmed (lacto) or skimmed.
Milk is very rich in nutrients & # 8211 whether it is cow's or buffalo's milk.
Both types of milk have positive and negative effects, depending on each person. While cow's milk is lighter and digests faster, buffalo milk is considered difficult. What is the logic behind heavy or light milk?
Cow's Milk Vs Buffalo Milk & # 8211 Differences
1. Fatty content
The first line of difference between cow's milk and buffalo's milk is the fat content, and because of this, the consistency also differs. Cow's milk has a low percentage of fat and for this reason its consistency is very thin. This is why cow's milk is considered easier.
On the other hand, buffalo milk has a high fat content and therefore can be called hard. As we all know, heavy food takes much longer to digest. It stays in the stomach for a longer period of time, making us feel heavy and sometimes uncomfortable.
2. Protein content
Buffalo milk is rich in protein compared to cow's milk, and the difference is about 10-11%. It is more heat resistant. Protein present in buffalo milk makes it difficult for infants and the elderly to digest. Based exclusively on the protein content, the obvious choice would be cow's milk.
3. Cholesterol content
Buffalo milk contains less cholesterol compared to cow's milk and is good for people suffering from diseases such as high blood pressure, kidney disease and obesity.
4. Water content
Cow's milk is also called aqueous milk because it contains less milk solids compared to buffalo milk. 90% of cow's milk is water. Thus, it helps to hydrate the body.
5. Induce sleep
Buffalo milk has a greater ability to induce sleep compared to cow's milk. Thus, if you want to sleep well, it is better to drink a glass of buffalo milk an hour before bedtime.
Buffalo milk contains more calcium than cow's milk.
Cow's Milk Vs Buffalo Milk & # 8211 similarity
1. Both cow's milk and buffalo's milk taste sweet and have a cooling effect on the body.
2. Both types of milk act as natural aphrodisiacs (stimulates sexual desire in humans). Daily milk consumption is one of the traditional Ayurvedic practices to keep your sex life active.
3. Both types of milk are extremely nutritious and therefore provide strength and energy to the body.
4. Cow's milk and buffalo's milk help you get rid of the burning sensation in your body.
Milk, whether it is cow's milk or buffalo milk, is a very healthy food until it is diluted with water or starch. Thus, before buying any type of milk, it is very important to make sure that it comes from a safe source. Ideally, you should buy it from a farm.
Now that you know the nutritional content and benefits of each type of milk, your preference depends on your personal choice, needs and health. We hope you enjoyed the article. Share your views in the comment box below.
Why is cow's milk white?
The milk is nature's buffet for babies, providing the full range of nutrition a baby needs for early development outside the womb. Cow's milk provides a number of nutrients for humans, although lactose intolerance is a common condition. Milk consists of about 5% lactose, 3.7% fat and 3.5% protein. Calcium-rich casein is by far the most common protein and the combination of casein and certain fats gives the milk its color.
The color white is the light source of nature, in that it results from the reflection in the eye of all wavelengths of visible light. Casein and certain fats reflect wide ranges of wavelengths, causing the appearance of white milk.
Chemical composition and color
Milk is about 87% water and 13% solids. It contains several molecules that do not absorb color, including protein casein, calcium complexes and fats. Although there are colored compounds in milk, they are not present in a concentration high enough to give a certain shade. The light that spreads from the particles that make milk a colloid prevents the absorption of much color. The mode of light scattering also explains why the snow is white.
The ivory or slightly yellow color of a milk has two causes. First of all, the vitamin riboflavin in milk has a yellow-green color. Second, the cow's diet is a factor that influences the color of her milk. A diet rich in carotene (the pigment found in carrots and pumpkins) colors milk.
Why is skim milk "blue"?
Skim milk has a bluish color due to the effect Tyndall. There is less ivory or white color, because skim milk does not contain large fat globules that would make it opaque. Casein is about 80% of milk proteins. This protein spreads a little more blue than red light. Carotene is a fat-soluble form of vitamin A that is lost when fat is defatted, eliminating a yellow source.
What is the acidity or pH of the milk?
The pH of milk determines the state of acidic milk or a base. The milk is slightly acidic or close to neutral pH. The exact value of a sample depends on when the milk was produced by the cow, any processing of the milk and how long it was packaged or opened. Other milk compounds act as buffering agents, so mixing milk with other chemicals brings their pH closer to neutral.
The pH of a glass of cow's milk varies from 6.4 to 6.8. Fresh cow's milk usually has a pH between 6.5 and 6.7. The pH of the milk changes over time. As the milk becomes sour, it becomes more acidic and the pH drops. This happens when the bacteria in the milk turn the lactose sugar into lactic acid. The first milk produced by a cow contains colostrum, which lowers its pH. If the cow has a mastitis, the pH of the milk will be higher or more basic. Whole, evaporated milk is slightly more acidic than regular whole or skimmed milk.
The pH of the milk depends on the species of animal that produces the milk. Milk from other cattle and non-bovine mammals varies in composition, but has a similar pH. For all species, colostrum milk has a lower pH and mastitis milk has a higher pH.
Milk is not white because it contains molecules that have a white color, but because its particles make other colors diffuse so well. White is a special color formed when several wavelengths of light mix together.
Dairy cheese recipes at home
|Raw cheese & # 8211||1 kg|
|milk & # 8211||3 l|
|eggs & # 8211||2 pieces.|
|siphon & # 8211||0.5 teaspoon.|
|sare & # 8211||a little|
|Cooking time: 1440 minutes||Calories per 100 grams: 90 Kcal|
One of the oldest, but at the same time the simplest recipes for making homemade cheese does not require special knowledge in the production or experience of cheese. The classic cheese recipe is made from cow's milk, and can be said to have a tastier taste and smell.
The milk should be brought to a boil, but do not allow it to boil, pour the cottage cheese into it. It should be understood that the peel must first be squeezed and squeezed.
Milk with cottage cheese, placed in a container, must be well and systematically shaken and continue to heat on low heat.
Don't be afraid when the temperature rises, milk and cottage cheese will not be wrapped. But, at the time of preparation, it will be necessary to tighten the table very quickly through the cloth, it is best to choose a bandage or gauze for this purpose.
When choosing a fabric, it is worth knowing that it must be made of synthetic material, due to the fact that the mass will not stick and the excess liquid will drain easily.
Now you can add salt (to taste), soda and drive eggs in bulk. It is necessary to add the last components to the hot mass, so that the ingredients react with the cocoa curd, and then the result will be spongy cheese.
After that, all the resulting mass must be well mixed and placed in a stream for filtration and subsequent pressing. It will always take more than a day.
This is a simple and straightforward recipe for home cheese, but if you want to diversify the dish with any flavor, you can add spices, flavors or, for example, ordinary dill.
We offer you to watch a video showing all the steps of preparing the most delicate milk cheese, but without adding cow's cheese:
From the goat
At home, you can cook a different kind of cheese & # 8211 cheese, which many have to taste.
The cheese is made from goat's milk, for which you need the following ingredients:
The preparation technology is very simple: it is necessary to heat the goat's milk and mix it slowly, pour pepsin into it, previously mixed in water.
After a few minutes, the milk prepared with pepsin will be wrapped, then you need to prepare a guillotine, covered with gauze.
In the fabric to determine the resulting mass of the collapse, to drain excess fluid.
And, as a result, you get compressed cheese, which will be perfectly stored in the refrigerator, but only if placed in salted whey.
Don't be alarmed and worried if fresh, freshly cooked cheese will creak a little on your teeth, so it should be.
A slightly different way to make goat cheese at home is in the video below:
Even experienced housewives, such a thing happens like sour milk in the refrigerator.
And it can be used in cooking, for example, by preparing homemade cream cheese.
Pour sour milk (2 l) into a saucepan and lightly pour boiled water.
This will be needed to produce the cheese mass in this process.
It is necessary to allow time to cool slightly, the desired clot will form on the surface of the mass.
For this reason, it will not be difficult to extract them.
To prepare the cream cheese from sour milk, you will need to remove the clot removed with the cream, add salt and put in sudochek for hardening.
Homemade cottage cheeseServings 380 gr./recommended portion = 100 gr.
Cheese cow recipe. Fresh homemade cow's milk cheese. Cottage cheese. Unfermented cow's milk cheese.
More than once, when I published a recipe in which the list of ingredients also included cow's cheese, I received messages asking my readers "What kind of cow's cheese?". "Cow's cheese, meaning telemea or cheese?" "How do I know which cow's cheese is and where do I buy it?"
I started from the premise, obviously wrong, that everyone knows what the product usually found under the name "cow cheese" or "Cottage cheese". My grandmother used to tell her "Flying cheese"and never buy it. He usually did it at home, and when I saw her working in the kitchen with the cheese strainer in her hand, I knew exactly that I was going to get something good with cottage cheese. Maybe it was a pie or a delicious cheesecake. Maybe some delicious pancakes with cheese or at least a good, spicy cream cheese to spread on bread.
So how do you make cottage cheese? Why do it at home? Reasons would be enough, starting with the answer to the question "how to do it?". It is extremely, but extremely easy. It's all about finding a source of milk you can trust. The rest does not last more than 15-20 minutes. It is recommended to use milk from a farm (from farmers), fresh unhomogenized milk. He is more focused and productive. You should know, however, that this type of cheese can also be made from milk from the store, except for the UHT treated one.
The traditional method versus the modern one
In the past, the process involved fermenting the milk (the milk was simply left to spoil, to harden), hence the slightly fermented (sour) smell of the cheese. I prefer cheese made with fresh milk, but it sometimes happens that the milk is chewed for reasons beyond our control, maybe it was very hot, maybe it took a long time to transport or & # 8230 who knows. It's the situation we all faced, when we want to boil the milk and see at some point how it separates. Well, even though that milk is no longer good to drink, it is very good for cheese, so all we have to do is strain it and we & # 8230 got the cottage cheese.
In the video recipe I prepared for you you will see that I use lemon juice to separate the milk. You can also use vinegar for this purpose (no worries, the cheese will not taste sour), you can use a small jar (150 ml.) Of 100% natural yogurt (preferably a homemade yogurt) or a few tablets of lactic calcium finely ground (7-8 tablets per 1 liter of milk).
And now let's start making cottage cheese! Immediately after the list of ingredients you will find the video recipe, at the end of the article you also have the text version of the recipe. I'll get to work and soon we'll do something good with fresh cottage cheese.
Ingredient Branza telemea from home
- 8 liters of non-homogenized cow's milk, whole (country milk)
- 3 ml. of curd for cheese the quantity specified by the manufacturer (there are different types of curd, in different concentrations, each specifying on the label the quantity of curd / liter of milk, I used lactoferm curd)
- 60 grams of homemade yogurt (sour milk)
- brine prepared from water and salt never
Preparation Telemea House
Although for many the process may seem difficult or time consuming, the attention required by the actual manufacture of the cheese is minimal. Maximum attention, instead, must be paid to the selection of quality ingredients, first of all a quality milk, produced in optimal engineering conditions and an active curd, but also to the perfect hygiene of all the utensils and equipment used: stainless steel pot, stainless steel spoon, enameled or stainless steel strainer, strainer cloth that must be clean and sterilized.
Telemea can also be made from homogenized milk (bought from the store) but in this case it is necessary to add clacium chloride (a type of salt). UHT milk, however, cannot be made into cheese.
How to proceed?
1. Put the raw, fresh milk in a stainless steel pot and heat it slowly to around 80 ° C (to be hot, but not to boil). Extinguish the fire and allow it to cool to a temperature between 31 and 36 degrees Celsius (picture 1).
2. Add homemade yogurt or sour milk. You can also put 2 tablespoons of vinegar, in the absence of sour milk, it is important to create an acidic environment in which the clot can act. Mix well and leave to act for 5-10 minutes, keeping the milk temperature between 31-36 degrees Celsius. I put the pot completely in the freshly heated oven, kept to a minimum.
Adding the clot
3. Dilute the clot (picture 2) in 50 ml. of chlorine-free water (plain water) and add over milk, stirring for 1 minute (picture 3).
4. Maintain the milk temperature around 31-36 degrees Celsius for 45 minutes & # 8211 1 hour, until cutting with a long knife through the milk, to the bottom of the bowl, you get a clean, firm cut. A few tests can be done, if the milk is not hard enough, the clot is left to act. In acest moment, laptele coagulat obtinut se taie in fasii de 2-3 cm. latime, apoi in altele perpendiculare pe primele, obtinand o retea de patrate la suprafata (poza 4).
5. Se aseaza o panza pentru strecurat branza intr-o strecuratoare larga, asezata deasupra unui vas colector. Laptele coagulat se pune in strecuratoare cu o spumiera (eu il iau cu un castronel). Pentru a grabi putin scurgerea zerului, eu amestec cu o lingura in laptele coagulat (poza 5).
Dupa ce laptele coagulat din strecuratoare nu mai este imbibat in zer, panza se poate lega sub forma de bocceluta. Atarnata fiind undeva, gravitatia isi va face treaba de una singura, tot zerul scurgandu-se picatura cu picatura. Apoi bocceluta se poate presa intr-o forma sau chiar pur si simplu apasand o gretatea deasupra ei (asta va ajuta sa se obtina o branza de casa ferma, cu aspect frumos, fara prea multe goluri in interior).
Eu am presat telemeaua intr-o forma speciala in care am intors-o de cateva ori, deasupra asezand o farfurie si o greutate.
Asa arata telemeaua dupa ce a fost presata peste noapte:
Ceea ce am obtinut este casul dulce de vaca. Acesta poate fi consumat imediat sau se poate sara in saramura, obtinand telemeaua.
Sararea casului – obtinerea branzei telemea
Pentru a sara telemeaua, se dizolva intr-un litru de apa cam 150-200 de grame de sare neiodata. Se adauga sare pana cand apa nu mai primeste sare in plus. Cateva cristale trebuie sa ramana in fundul vasului, semn ca solutia este suprasaturata. Telemeaua se aseaza in saramura. Fiind mai putin densa decat aceasta, va avea tendinta sa pluteasca. Acea parte a branzei care depaseste suprafata saramurii se presara cu cristale de sare neiodata. Se va intoarce branza invers cel putin o data pe zi, presarand partea opusa.
Sarea va da o cu totul alta textura branzei. Proteinele din lapte se vor intari si branza va deveni mai ferma.
Telemeaua se lasa in saramura dupa cat de sarata se doreste. Pentru o telemea moderat de sarata, eu o las in saramura peste noapte. Deasemenea, telemeaua se poate conserva in saramura o buna bucata de timp.
Pastrarea si consumarea
Inainte de a fi consumata, branza telemea de casa este ideal sa se lase la maturat cel putin 24 de ore in frigider, intr-o cutie bine inchisa. Va dezvolta o textura mult mai fina. Cu cat o lasati mai mult, cu atat mai placuta va deveni textura. Atentie, mai mult inseamna pana la o saptamana, in conditii de temperatura de la 2-5°C si ambalata corespunzator. Branza nu trebuie sa vina in contact cu alte alimente sau cu aerul din frigider. Pentru a conserva telemeaua pentru o durata mai mare de timp, repet, e nevoie sa o pastrati in saramura.
…iar din zerul ramas am facut o urda minunata, dar despre asta, intr-o alta poveste, pentru ca ceea ce v-am aratat azi este cu „va urma”:
În ultimii 10.000 de ani, oamenii au folosit laptele acru ca o formă de băutură hrănitoare.
Primii oameni care au gustat din laptele care era mai acru sau acid au observat că gustul nu era neapărat „rău”.
Fermentarea laptelui crud sau adăugarea unui acid în laptele crud va determina transformarea sa în lapte acru.
Laptele acru se distinge de laptele stricat, care se întâmplă, de obicei, când laptele pasteurizat care nu are culturi bacteriene.
Acest lapte este derivat din lapte crud, care permite fermentarea și cultivarea.
Pe măsura ce laptele începe să se acrească și textura sa va deveni considerabil mai groasă.
În unele moduri, poate începe să semene cu iaurtul sau brânza.
În funcție de țara în care locuiți, laptele fermentat poate fi o băutură foarte populară sau un ingredient frecvent în gătit și coacere.
Acest tip de produs lactat este deosebit de popular în țările scandinave și baltice, deși există diferite forme în întreaga lume.