2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sheep cheese is a white brine product made from sheep's milk, which is traditional for Bulgaria. It has undergone physicochemical and biochemical changes, thanks to the rennet enzyme and the enzymes of lactic acid organisms. Mature brined cheese has moderate salinity and pronounced acidity. It is widespread both in the native cooking and in the cuisine of our neighboring countries.
Composition of sheep cheese
Sheep cheese is a high quality product that contains many substances. Some of them pass from sheep's milk, others, such as salt, are added, and still others are formed as the cheese matures. Among the important components of milk is the so-called casein, which is a milk protein. Sheep cheese is also a source of protein. According to scientists, the amount of protein in this type of cheese reaches 22 percent.
IN sheep cheese it also contains fats, which are responsible for the elasticity of the product, its taste and its nutritional properties. In its composition you will also find minerals such as phosphorus and calcium. We can also get vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin E and vitamin PP from sheep cheese.
History of sheep cheese
Sheep cheese is a food product with an extremely old history. It has been speculated that it was prepared as early as 8,000 BC, when humans began raising sheep. It is also believed that sheep cheese was originally made mainly in the Middle East and Central Asia.
The tribes inhabiting these lands found a way to preserve food in the organs of animals they killed. When slaughtering still suckling cattle, people noticed that the milk in their stomachs was crossing.
Perhaps this is what led the more curious of our ancestors to use the stomach contents of animals to curdle milk. Most likely the prototype of today sheep cheese it was quite sour and salty and was more reminiscent of cottage cheese. Gradually, the idea spread among different peoples. Various techniques for the production of sheep's cheese are also emerging.
Sheep cheese production
Today it is very easy to get sheep cheese. However, we can never be sure of the quality of the food on the market. That is why we can try to prepare the brined product ourselves.
To get about one kilogram of cheese, we will need at least four kilograms of fresh sheep's milk, 20 drops of cheese yeast. The milk should be warmed to 35 degrees and yeast should be added to it. As there are different types of yeast, the instructions attached to the label must be followed for safety.
Thus, the fermented milk is left in a warm room to thicken. The clotting lasts about 90 minutes. The clotted milk acquires a consistency reminiscent of caramel cream. When pushed slightly, the product separates from the wall of the container in which it is located.
It is cut into pieces and they are placed in cheesecloth to drain the water. The cheese is then pressed well on top to completely remove the whey. After half a day, you get cheese ready for salting. It can be left to mature for 40 days by placing it in a 10% saline solution.
Selection and storage of sheep cheese
When choosing sheep cheese in retail chains, you must carefully inspect the surface of the product. It should be white and not painted in other colors. Real sheep's cheese, which is well ripened, has a firm appearance. It can also be slightly crumbly. Sheep cheese has a specific aroma that is pleasant. This is a product whose shelf life can be quite long, as long as it is stored under the necessary conditions.
It is recommended to put the white brined cheese in a bowl with water, adding a pinch of salt. This container should then be kept in the refrigerator. It is good to store the cheese at a temperature of up to 4-6 degrees. Under such conditions, it can be stored for up to 10 months. If the temperature is around 10 degrees, it will be able to last no more than 3 months. Sheep cheese is not one of the products suitable for storage in chambers and freezers, as too low temperatures make it very crumbly and reduce its taste.
Cooking sheep cheese
Sheep cheese is an indispensable product of the native table. It can be served on its own, sprinkled with spices such as black pepper, paprika, fenugreek and basil or easily combined with various foods. It is successfully combined with greens such as peppers, cucumbers, tomatoes, lettuce, spinach, cabbage and others. For this reason, it has a place in appetizing culinary creations such as Shopska salad, Tomato salad, cheese with peppers and onions.
It is suitable for heat treatment and can be successfully breaded. Sheep cheese is also applicable in various types of omelets. It is also one of the most important components of various breads, breads, pies, pies, cakes. A small amount of it can be used in soups, pasta, pasta, pizza, risotto and more. These culinary qualities of sheep cheese make Bulgarians proud of their native food, and foreign tourists to return to our country many more times.
Benefits of sheep cheese
Sheep cheese should be consumed for a number of reasons. Its rich composition has a tonic effect, supplying the body with vitamins and trace elements. Consumption of this dairy product has been shown to strengthen the bone system, speed up metabolism, and stimulate the secretion of gastric juice.
According to experts, cheese is among the products that should undoubtedly be present in the menu of people suffering from chronic gastritis. Another benefit of sheep cheese is that it helps prevent osteoporosis and rickets.
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