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Brynza is one of the most delicious cheeses that can be easily prepared at home.
Ingredients:
Milk - 4.5 l
Calcium chloride - 0.54 g
Rennet - 0.09 g
Step by step video recipe:
https://youtu.be/1f7kErlRFFo
- Milk is heated to a temperature of 35 degrees. In a separate bowl, dilute calcium chloride in 50 ml of water and rennet in 50 ml of water (see how to use enzymes on the package!). Pour the solutions one by one into the warmed milk. Mix well. Cover with a lid and leave for 40-70 minutes until a dense clot forms.
- We check the clot for a break. The break line should be clean, not cheesy. Serum should show through the edges of the clot. In this case, we cut the clot into cubes with a side of 2 cm. Then we stir the mass with a slotted spoon for 10 minutes until a grain of 10 mm in size is formed. We leave the mass for 5 minutes so that the grain settles, after which we remove the excess whey. We catch the grain with a slotted spoon and transfer it to the molds.
- We leave the cheese in the form of self-pressing for 4-5 hours or all night. During this time, the cheese can be turned over. Even though the cheese is self-compressing, you can also put extra pressure on it by placing a weight on top. After pressing, the cheese is sent for salting. Can be rubbed with dry salt at a ratio of 2% by weight of the cheese or placed in a saline solution at a concentration of 10%. If you plan to store cheese for a long time, make the solution more concentrated - 18-22%.