Brynza: benefits and harms, composition, recipes. Cooking at home, interesting facts.

Cheese is a kind of sour - dairy product, has a slightly salty taste, which belongs to pickled cheeses. Brynza can act as an independent dish. It is well received by children and people of all ages. For its manufacture, cow's, goat's or sheep's milk is most often used. Brine cheese matures in a special brine, so its consistency is slightly watery, small cheese grains can be seen on the cut. Cheese is a very useful, tasty product with its contraindications and possible harm from product abuse.

This cheese does not have a cheese rind, the surface is even, smooth (if the cheese head was placed in a net of linen or thick cotton, then the surface may have small even tubercles).
Cheese of usual white color, Taste and a smell peculiar to this look. The consistency of the bowl is dense, in some places it can be a little loose. When serving, it is necessary to cut the cheese with a cheese knife, the slices are not thinner than 4 mm, thinner pieces may break.

Currently, on the shelves of the store you can see a large assortment of this cheese. The main suppliers are: Russia, Bulgaria, Moldova. Cheese can be packed in vacuum polyethylene film, cardboard boxes, plastic cups of various packaging.

Historical facts

Pickled cheeses belong to the national food of the inhabitants of the Caucasus, Ukraine, Moldova, Bulgaria and Transcaucasia. This cheese has a very ancient history. According to legend, seven thousand years ago, an Arab merchant took a backpack with him, in which milk was stored, before going on a trip. He did not look into his leather bag for several days, but after a while the bag burst open and a cloudy liquid poured out of it. Looking at the bottom of the bag, the Arab found a small elastic piece of cheese. Also, according to the chronicles, it was known that the ancient Greeks did not sit at the table if the women did not serve homemade cheese to the table.

According to Eastern legends, this cheese was prepared only by adult women. This cheese was stored in tall clay pots or jugs. Cheese was necessarily placed in salt water or grape juice.

In ancient times, nomads drove their flock under the hot sun. Under the scorching sun, their milk instantly turned sour, no matter how sorry the nomads were, but they had to pour it out. But soon they were able to come up with a different way of getting rid of curdled milk. They turned it into cheese. There are a lot of stories, ballads and legends about cheese. But each of them tells us that a good cheese is considered a delicacy.

Energy value of cheese

The calorie content of this product depends on what milk it is obtained from. The energy value of cheese on sheep's milk: 280-300 kcal, on cow's milk from 160-230 kcal. Protein content from 7-18%; fats no more than 25%. If it seems to you that the cheese is very salty, divide it in portions (cubes of 70-80 g), dip in boiling water for 4-6 minutes, cool.

Useful properties of cheese

Dairy products in any form are among the healthiest on earth. Many peoples only eat dairy products. The benefit of this product is that it contains a large amount of vitamins and nutrients that have a beneficial effect on the entire body. Valuable group of vitamins B, C and A strengthen the body, increase immunity. Trace elements and minerals are easily absorbed into the blood, which also allows the body to be stronger and stronger.

Cheese is the main "supplier" of valuable protein The body absorbs it within a few hours. The daily norm of cheese is not more than 70 g , this is enough to not only enjoy it, but also get a full basket of useful components. Every cheese, including cheese contain large amounts of calcium. It strengthens teeth and bones, a complete strengthening of the entire skeletal system.

Cheese can be given to a child from 2 years old in a small amount. Calcium also helps the immune system, strengthening occurs instantly. The main thing is to constantly replenish the body with calcium. Many of the people do not perceive dairy products such as milk, sour cream, cottage cheese. And everyone loves cheese. Calcium in cheese or any other cheese is completely absorbed, and it lasts for more than a day. Another unique property is the prevention of putrefactive processes in the body. There is an intensive suppression and suspension of the development of bacteria in the intestine.

Nutritionists are allowed to include feta cheese both in the daily diet and for the preparation of an individual diet. This product promotes the digestive process in the body. The acceleration of metabolism is also a merit of cheeses. That amazing fact has been proven, a woman who consumes pickled cheese daily looks fresher, her skin is elastic and velvety. This product can be safely offered to the elderly and children.

The main thing you need to pay attention to when buying this product:

• quality (verified brand, brand);
• package integrity (no dents or damage);
• best before date.

It is also necessary to pay attention to amount of liquid under the package. Its content should be moderate amount. Under the packaging, you can check the elasticity of the feta cheese (by lightly pressing your fingers), color (from snow-white to slightly yellow) and shape (smooth bar or cylinder).

Harmful properties and contraindications

Who should beware of this cheese?

Cheese contains a large amount of salt . And as you know, it adversely affects the kidneys.

According to medical indications, cheese should not be eaten by those who have health problems:

• liver disease,
• pancreas problems,
• nervous system.

If you really like cheese, then introduce hard varieties of cheese without salt into your diet. Remove too tart and salty taste with the help of heat treatment or a steam bath. The longer the cheese is stored in an open form (the integrity of the package is broken), the stronger it acquires a salty taste. This product may be given to children for up to 24 hours after the packaging material has been opened.

Cheese is forbidden for those who are lactose intolerant.

Brynza should not be used together with meat (boiled, fried, smoked), fish, vegetable oils and confectionery.

Recipe for making pickled cheese at home.

Many housewives can boast that they perfectly prepare any dishes. Cheese - brynza can be prepared independently. The recipe is simple, but takes a lot of free time. Be patient and follow products:

• Pasteurized milk (goat, cow), at least 2.5 liters, more if desired;
• A special component is pepsin (on the tip of a teaspoon, no more. If you go too far with the dosage, the cheese will have an unpleasant taste and smell). It can be purchased in the market or in a pharmacy;

Cheese will turn out more delicious if you will use homemade milk.

Cooking: Heat it to a temperature not exceeding 45 C, remove from heat, very carefully pour in the pepsin diluted in boiled water. Stir the milk constantly, leave to cool for 10 minutes. As soon as the milk has cooled, we begin to beat it intensively into a homogeneous thick mass, for this you can use a fork or a whisk from a mixer. If it seems to you that the mass is not thick, add a little more diluted component (pepsin). The process of "turning" into cheese lasts about 30 minutes. Next, carefully discard the resulting product into a metal colander or pre-prepared gauze. Use a spoon or your hands to shape the cheese into the desired shape. Within 1-2 hours, leave the cheese in such a position that the whey is completely glass. From three liters of fresh milk, 500 grams of cheese is obtained.

Before using cheese must be salted . After an hour, lower the resulting "lump" of cheese into salt water. Water must be salted to taste, the best option: for 1 liter of water 2 dessert spoons of table salt). In order for the cheese to be salted evenly, it must be turned over with a wooden stick or spoon. The product ripening period is 24 hours in a cool and dark place.

Advice for housewives . Do not rush to pour the resulting cheese whey into the sink, it is very useful. Whey is rich in complete proteins and low in calories, it contains components such as potassium, calcium and manganese. If you use it for several days in a row, you can remove all toxins from the body. Serum satisfies hunger and thirst well. Many people prefer to cook national Russian okroshka on it.

Keep homemade cheese only needed in brine, but best eaten within the first day. But cheese can also be stored in refrigerators, tightly closed with a plastic bag.

Recipes with the addition of cheese.

Most often, cheese is used to make light salads. It gives them an unusual and spicy taste.

1. Unusual salad with cheese, chicken and ripe avocado.

You will need the following Ingredients :

• 1 medium sized avocado
• a bunch of fresh herbs (lettuce and parsley),
• half boiled chicken breast,
• 2 tablespoons lemon juice,
• 200-250 grams of cheese,
• olive oil, black pepper and salt.

Cooking steps: cut the breast into large slices, fry in a hot frying pan for 5-7 minutes in olive oil. Cut the avocado, remove the skin, remove the bone, crush it into even slices. Cut the greens into large pieces, it will give the salad lightness. Add avocado and greens to chilled chicken, use lemon juice for dressing. Light and nutritious salad will decorate your festive table.

1. Low-calorie salad with cottage cheese and cheese.

For two servings need :

• 200 grams of low-fat crumbly cottage cheese and 150 grams of cheese,
• 100 gamma red onions,
• 4-6 cloves of young garlic,
• greens and pepper to taste.

A spicy appetizer is prepared for 15 minutes, served chilled.

Cooking steps : Chop the garlic in a mortar, finely chop the onion. We add the resulting mass to the cottage cheese and finely chopped cheese, decorate the appetizer with greens and pomegranate on top. Such a salad can be served in tartlets, with brown bread or flatbread.

1. Sea salad with cheese.

Grocery list:

• king prawns 300 grams,
• sweet colored pepper 1 piece,
• cheese 180-220 grams,
• vegetable (olive or sunflower) oil 50 grams,
• half lime or lemon
• salt and black pepper to taste.

Stages of preparation. Shrimps must be thawed, dipped in boiling, slightly salted water for 3 minutes, no more. Cool and cut into small pieces. Cut the cheese into even cubes (1 cm), bell pepper into neat slices. Put lettuce, shrimp, pepper and cheese on a large dish, salt and pepper to taste, water with a little oil and lemon juice.

1. Greek salad with cheese.

One of most loved and sought after salads all over the world. It is not only very satisfying, but also light. For its preparation you will need only fresh products. Only fresh and sweet vegetables will give an excellent taste to the salad. The best time for this salad is the end of summer and autumn. But housewives and self-respecting restaurants are ready to cook this salad at any time of the year.

Products for the Greek salad:

• 500 grams of tomatoes,
• 350 grams of bell pepper,
• 400 grams of cucumbers,
• 150 grams of onion,
• 200 grams of cheese,
• 150 grams of olives (pitted).

sauce:

• 5 st. l. olive or sunflower oil,
• 2 tbsp. l. lemon juice
• salt, pepper - to taste,

Salad preparation steps: clean tomatoes cut into even, large slices. Separate the cucumber from the peel, cut into even cubes. Bow mode in half rings. To remove unpleasant bitterness and pungency from the onion, pour 0.5 liters of boiling water over it, let it brew for 10 minutes, rinse with running water. The onion will now have a milder flavor. Remove seeds from bell pepper and cut into thin strips. Bryndza mode in even and large cubes.

We dress the salad just before serving it on the table. We use high quality olive oil, such as Extra Virdgin. Cut one lemon into 4 parts, squeeze the juice out of it. Add a mixture of peppers and oregano to taste. All ingredients must be in a free, chaotic manner. But the main feature of this salad is the cheese on top. According to the recipe, this salad must be decorated with olives or black olives. This appetizing salad is most often served as the main appetizer for the main meat or fish dish.

Tiropita or salted cheese pie.

Very tasty and exotic creation of culinary experts. In order to cook it at home, you need the following Ingredients:

• 400-500 grams of dough, if possible, you can buy it in the store;
• 800-900 grams of fresh cheese;
• 4-5 eggs, salt, sulfur pepper;
• 300 ml of milk;
• sunflower or olive oil.

For cooking toppings, you need to chop the cheese, add 3 eggs to it, mix gently, salt and pepper to taste. Roll out a thin board of dough, carefully lay out its smeared baking sheet, now put the cheese in a thin layer, but without gaps. With our hands we turn the layers of dough with the filling into an accordion. Before sending the cake to the oven, it must be thoroughly greased with an egg. Cooking time 20-30 minutes at a temperature not higher than 180C. Tiropita is served to the table only cold, it will be very pleasant to use this pie with olives or olives. As a drink, use dry white wine or a sparkling drink.

Another recipe: zucchini under cheese.

Many people prefer to eat only low-calorie foods. Courgettes under feta cheese - calorie content of one serving is 350 kcal. Such an independent dish can be served at a banquet, holiday, or introduced into the diet for a dinner party.

For his cooking you will need young zucchini (their advantage is their small size and soft peel). Wash the zucchini under running water, cut lengthwise with a sharp knife. Cut the pulp, chop and salt a little. Now the zucchini resembles small boats.

To the pulp add breadcrumbs rye crackers, finely chopped onion. Separate the cheese from the brine, grate on a coarse grater. If desired, black pepper and garlic can be added to the cheese. Put all the ingredients for the filling in a hot frying pan and fry in olive oil for 5-7 minutes. "Boats" are also fried in a pan on both sides.

Put the fried zucchini in a deep refractory dish, filling each filling with a teaspoon. Pour sauce over all servings. To do this, you need to mix mayonnaise and sour cream, 100 gr each. The sauce will make the zucchini softer and juicier.

The dish must be baked at a temperature not exceeding 200C. As soon as you see a delicious golden crust, the dish is ready.

Serve the finished boats on a large platter with herbs and fresh cherry tomatoes.

• Every year in the Transcarpathian city of Rakhiv, the Cheese festival is held, which brings together thousands of tourists from all over the world. The tradition of the “brynzovy festival” has been going on for several centuries.
• To prepare 1 kg of Bryndza, you need about 5 liters of sheep's milk, or about 15 - cow's.
• For the first time, brynza cheese was obtained more than four thousand years ago by an Arabian shepherd, who carried milk in his wineskin all day long in the heat, from which something like a piece of brynza turned out in the evening.