How To Make Cow's Cheese And What Are Its Benefits

Cow's cheese is the most common pickled cheese. It is a traditional Bulgarian food that is a favorite of young and old. The taste of the cheese is clean and salty enough. The product is characterized by specific softness and moderate density. White brined cheese is considered the most useful among other cheeses. It is rich in vitamins B, A, E, trace elements zinc and phosphorus, as well as minerals: potassium, calcium salts and fluorine salts. It is also an indispensable source of protein. Cheese made from the milk of 100% grass-fed animals has the highest nutrient content and also contains omega-3 fatty acids and vitamin K2.

How to make homemade cow's cheese?

The cheese is made from cow's milk, which is fermented with cheese yeast (rennet yeast) and stored in brine. The leaven used for the production of white brined cheese is Lactobacillus lactis and Lactobacillus casei.

The fresh milk for making home-made cow's cheese must be at least 3.6% fat. After milking the cow, strain through a sieve or cheesecloth. Then heat to 40 degrees. Dilute the rennet yeast with lukewarm water in a glass. Stir and set aside for a few minutes, then pour into the milk, stirring constantly. Leave to stand for 1-2 hours at a temperature of about 20-30 degrees, then pour the separated liquid and cut the cheese with a knife. After about another hour, strain through a large cheesecloth and hang over a bowl to drain well. Leave to stand overnight. The next day the brine is made by pouring the separated water into a large vessel and salting it with salt. The cheese is cut into pieces, placed in a bowl, salted and pressed with a weight to drain. It stays that way for a few hours or a day. The cheese is ready when it is firm enough.

Composition and useful properties of cow's cheese

Hard cheeses are good for the body. They are a nutritious product because they are mostly made up of fat. The fat content of white brined cheese is lower, and the proteins needed by the body - more. Depending on the way it is prepared, cow's cheese can contain from 10 to 30% protein and as much fat, compared to the total mass. It is rich in the essential amino acids lysine, valine, methionine, cysteine, leucine, isoleucine, phenylalanine, threonine, tyrosine and tryptophan.

In terms of calcium content, which is necessary for the bones and teeth of every person, this cheese completely surpasses cottage cheese and milk. It should be noted that the calcium contained in it is completely absorbed by the body, so 70-100 grams of the product are enough to obtain the required daily amount.

Cheese improves digestion and inhibits the growth of intestinal bacteria. In addition, regular consumption helps the skin retain its freshness, softness and elasticity.

Studies have found that eating cheese and dairy products protects teeth from caries.

Conjugated linoleic acid (CLA) is a useful fat found in milk products from cows, sheep and goats that eat grass. This fat helps to reduce body fat and build lean muscle mass. It has a vital role in boosting the immune system, improving bone mass, regulating blood sugar levels and reducing the risk of heart disease. Cheese made from grazing cows is high in conjugated linoleic acid. When cows have year-round access to fresh grass, the CLA content of the cheese made from their milk is higher.

Contraindications and harms from the consumption of cow's cheese

The disadvantage of cheese is its salinity, which can provoke some problems with blood pressure or hypertensive crises. For this reason, the product is contraindicated for people suffering from kidney disease, circulatory problems, pancreas, stomach, nervous system, as well as problems with the liver and biliary tract. The amount of salt can be reduced by soaking the cheese in water. There are also methods of preparation that do not use salt. Its addition is in order to extend the shelf life.

Cheese contains lactose - a sugar that cannot be absorbed by some people because their bodies lack the enzyme that breaks it down. These people are lactose intolerant. In this case, the intake of large amounts of products containing disaccharides can lead to digestive problems, including gas and bloating. There are cheeses that are very low in this sugar and some people may be able to tolerate them. One of these cheeses is parmesan.

Some people are allergic to casein - one of the main proteins found in milk. These people should avoid eating cheese, even low-lactose.

Cheese does not contain fiber and excessive consumption of pasteurized dairy products can cause constipation.

Ideas for using cow's cheese in cooking

• Cow's cheese can be served on its own, flavored with spices, herbs and vegetable fat.
• Crushed cheese is sprinkled on vegetable salads to add extra protein.
• Many specialties can be prepared from the product - hot and cold appetizers.
• A favorite breakfast of many generations is that of spaghetti, pasta or couscous with cheese, as well as popara with cheese and tea.
• Chicken meat with several types of cheese is a well-known dish on the Bulgarian table.
• The combination of eggs with cheese, vegetables and spices in the form of omelets or scrambled eggs is a very good option for serving a quick breakfast, lunch or dinner.
• Many people like to combine watermelon with cheese for dinner in the summer.
• You can make breaded cow's cheese served with homemade jam. Another option is small cheese bites.
• The cheese is also used as a filling for the preparation of burek peppers, stuffed tomatoes, mushrooms or other vegetables.
• The cheese is the main ingredient for the preparation of the traditional Bulgarian pie. It is also added for filling in many pasta snacks - rolls, croissants, tutmanik, guzlemi and others.
• We are all lovers of french fries with cheese. If you want to eat healthier, bake the potatoes and serve them with a plate of cheese.
• You can also make a dessert of baked cheese with jam of your choice (figs or other) or honey and walnuts.