Rennet cheese is a product that is created using a digestive enzymecalled rennet, which causes the milk to curdle. This enzyme it is obtained from the stomach mucosa of calves or other mammals. Instead, enzymes derived from microbiological methods or plants are often chosen.
There are five types of rennet cheese: soft, semi-soft, semi-hard, hard and very hard. Soft cheeses are characterized by a soft and delicate consistency. Semi-hard cheeses are quite crumbly and sticky. Hard cheeses, however, have a firm but still elastic flesh, unlike very hard cheeses, which are difficult to even cut.
Among rennet cheeses soft and semi-soft cheeses include:
- with mold growth (camembert, brie),
- with mold overgrowth (gorgonzola, roquefort),
- buttermilk (Limburg cheese),
- pomazankowe (cheese),
- brine (feta).
To the groups of rennet cheeses Semi-hard, hard and very hard cheeses include:
- Swiss-Dutch type (Tilsit),
- Dutch type (edam, gouda),
- Balkan type (oscypek),
- English type (cheddar),
- Italian type (parmesan, pecorino).
Rennet cheeses may differ slightly depending on the type. However, they have a high number in common full-fledged proteins. Additionally, these cheeses provide a large amount calcium, phosphorus, B vitamins (including B2, B12), vitamin A.
As a result, rennet cheese will be a healthy product for people who have calcium deficiencies. Additionally, a frequently eaten product can supplement the need for phosphorus will take care of bone healthwill increase their mineral density. It will prevent the development of osteoporosis and the occurrence of fractures.
This is another advantage of rennet cheese high protein content. This ingredient is involved in the construction of tissues, organs and muscles, so it will affect the regeneration of these structures after damage. For these reasons they should be eaten by the elderly, manual workers and athletes. Additionally, protein will build immunity and reduce the chances of infection.
However, rennet cheese also has disadvantages. It may contain large amounts of fat i soliwhich when eaten in large quantities can negatively affect the body. They can trigger sudden weight gain. Plus they can increase cholesterol levels in the blood, which may result in an increased risk of developing cardiovascular diseases.
To sum up, rennet cheese can be healthy if consumed in moderation. If eaten in excess, it may have negative effects on health. People with high cholesterol should avoid itoverweight or a tendency to gain weight, as well as patients with hypertension. They will also not be suitable for people with milk protein allergies.
Making rennet cheese is not a difficult task. However, it requires a lot of time and attention. When cooking, you need to constantly control the temperature and quantity of ingredients. This is crucial for the cheese to come out right. For this reason, it is necessary to use a food thermometer.
This recipe for rennet cheese is very simple. It’s there in the consistency soft and very delicate in taste. Works great as addition to sandwicheswhich goes well with fresh vegetables, chives or onions. It can be added also for salads.
Ingredients:
- 5 liters of fresh cow’s milk or pasteurized fatty milk,
- liquid rennet,
- sun
Pour all the milk into a large pot. Start them heat over medium heatconstantly monitoring the temperature. When the milk reaches temperature 36-38 degreesturn off the stove. Add 25 drops of liquid rennet to warm milk (proportion: 5 drops of enzyme per 1 liter of milk). Mix everything thoroughly and leave for 30 minutesfor a clot to form.
After this time, it will curdle in the pot cut with a knife into small pieces, approx. 2-3 cm. Then, use a slotted spoon to gently stir the curds that have formed at the bottom of the pot. Whole leave for another 20 minutes.
During this time, the cheese should fall and whey will collect on top. Remove the grain with a slotted spoon, place it in molds and leave to drain. Such dripping may last up to 24 hours. Turn the cheese from time to time. After waiting a day, homemade rennet cheese salt to taste and is ready to eat.
Source: Terazgotuje.pl
