Guideline cheese is a product that It is created using a digestive enzymecalled a lodge, causing milk. This enzyme, is obtained from the mucosa of the stomachs of the calves or other mammals. Instead, enzymes from microbiological or plants are often chosen.
There are five types of rennet cheese: soft, semi -beautiful, semi -hard, hard and very hard. Soft cheeses are characterized by a soft and delicate consistency. Semi -hard cheeses are quite fragile and sticky. Hard, but they have a hard, but still flexible flesh, unlike very hard cheese, which are difficult even for cutting.
Among the rennet cheese Soft and semi -softy we find cheese:
- with blue lichen (Camembert, Brie),
- with blue hypertrophy (gorgonzola, roquefort),
- Masovian (Limburg Series),
- Oprinkowe (Bryndza),
- brine (feta).
For lodge cheese groups semi -hard, hard and very hard are cheese:
- Swiss-Dutch type (Tylżycki),
- Dutch type (Edam, Gouda),
- Balkan type (oscypek),
- English type (cheddar),
- Italian type (Parmesan cheese, Pecorino).
Linnered cheese may vary slightly from each other depending on the type. However, they are connected by a high amount of full -fledged proteins. In addition, these cheeses provide a large amount calcium, phosphorus, B vitamins (including B2, B12), vitamins A.
As a result, rennet cheese will be a healthy product for people who have calcium deficiencies. In addition, supplementing the demand for phosphorus can make a often eaten product will take care of the health of the bonewill increase their mineral density. Will prevent the development of osteoporosis and the occurrence of fractures.
In addition, the advantage of rennet cheese is high protein content. This ingredient participates in the structure of tissues, organs and muscles, so it will affect the regeneration of these structures after damage. For these reasons The elderly, manual workers, athletes should eat them. In addition, protein will build immunity and reduce the chances of the infection.
On the other hand, the rennet cheese also has disadvantages. It may contain Large amounts of fat i soliwhich eaten in large quantities can negatively affect the body. Can cause sudden weight gain. For this they can increase cholesterol in the blood, which may result in an increased risk of developing cardiovascular disease.
To sum up, the rennet cheese It can be healthy if it is consumed in moderation. Eaten in excess can have negative effects on health. People with high cholesterol should be avoidedoverweight or tendency to gain weight, as well as patients with hypertension. They will also not be suitable for people with milk proteins allergies.
Making a lodge cheese is not a difficult tasks. It requires a lot of time and mindfulness. During cooking, you need to constantly control the temperature and the amount of ingredients. It is crucial for the cheese to come out appropriate. For this reason, it is necessary to use a food thermometer.
From this recipe, the rennet cheese comes out very simple. It is in consistency soft, and very delicate and the taste. Works great as Appendix to sandwicheson which it is well composed with fresh vegetables, chives or onions. It can be added Also for salads.
Ingredients:
- 5 liters of fresh cow’s or pasteurized fat milk,
- Liquid lieutenant,
- Sun.
Pour all the milk into a large pot. Start them heat on medium heatconstantly controlling the temperature. When milk reaches temperature 36-38 degreesturn off the stove. Add 25 drops of liquid lodge to warm milk (proportion 5 drops of enzyme per 1 liter of milk). Mix everything thoroughly and Leave for 30 minutesso that there would be a clot.
After this time, clot in the pot Cut with a knife into small pieces, approx. 2-3 cm. Then, with a slotted spoon, gently mix the clot that formed at the bottom of the pot. Whole Leave for another 20 minutes.
During this time the cheese should fall, a A whey will collect on top. Fall the grain with a slotted spoon and transfer it to the forms and leave it to drip. Such Drying can last up to 24 hours. We turn the cheese from time to time. After waiting a day, homemade rennet cheese Salt to taste And he is ready to eat.
Source: NowowoPuje.pl
