Milk products

Brynza

Brynza - brine cheese, which is made from a mixture of cow and sheep milk (less often - goat milk). Despite the fact that progress has affected cheese production, cheese is especially carefully and traditionally made. The cheese is soaked, given a special shape, carefully introduced spices (if necessary). Real sheep cheese is white, slightly friable, but not dense, is easily cut and has a salty taste of sour milk.

Brynza exclusively from sheep’s milk is the main cheese component of the Romanian, Moldavian, Macedonian and Bulgarian culinary traditions. The product is added everywhere: in salads, pies, snacks, first and second courses. The cheese is fried, marinated, baked and even boiled. Why is cheese so good and how to introduce a new ingredient into the diet?

General characteristics

Brynza is a soft cheese of a standard white hue. The taste and smell of sour milk, medium salinity. The consistency of the product is dense, more often - solid. Cheese breaks easily, but does not crumble. The shade of brynza is uniform, it can vary from milky white to pale yellow. There is no drawing; the minimum number of voids of irregular shape is acceptable. The surface is even, clean, does not form a crust. The surface structure can push out traces of the sickle (a special mesh in which the cheese is soaked). Slight deformation and minor cracks on the bars are allowed.

Cheese can be easily made at home. Prepare the necessary equipment, ingredients and create your own cheese with a unique flavor palette. Homemade cheese is significantly different from the store and saves the family budget.

Brief historical background

The homeland of Brynza is considered the Arab East. Seven thousand years ago, thanks to the eastern merchant Kanan, the world received a special soft cheese with specific taste and unlike anything else. Going on the next trade route, Kanan poured sheep’s milk into the wineskin, covered it with a lid and several layers of fabrics to prevent milk from spoiling from the heat. After a dozen kilometers, Kanan decided to take a break and empty the bowl of milk. As soon as the traveler opened the vessel, a white slurry poured out of it and a dense milk bar fell out. Kanan, without realizing it, got a way to cook feta cheese. The traveler liked the taste and aroma of the dairy product; he decided to repeat and improve his culinary innovations. So the world and met with cheese.

Product Benefits

Natural feta cheese is the absolute record holder for calcium (Ca) and phosphorus (P). Consider the amount of fat in the composition and correctly place the product in the daily diet. It is recommended to consume cheese before 16:00 with a lot of fiber for complete and fast absorption.

High-quality feta cheese can withstand at least 30 days. It is such a product that can benefit both the body and appearance. Fats are the key to well-being and good looks. The regular presence of feta cheese in the diet will improve the condition of the skin, moisturize, nourish it with useful substances, and stop aging.

Calcium, which is part of feta cheese, is more easily absorbed by the human body than a similar nutrient in greens or berries. The substance will strengthen the skeletal system, put in order the condition of the teeth.

Brynza improves digestive function, accelerates metabolism and does not create an additional strong load on the abdominal organs. The product acts as a kind of disinfector: it creates a special barrier for bacteria and inhibits the development of putrefactive microorganisms in the digestive tract.

Chemical composition

Nutritional value (based on 100 grams of the finished product)
CharacteristicBrynza in cow's milkSheep cheese in sheep’s milk
Calories262 kcal260 kcal
Squirrels17.9 g21.1 g
Fats19.2 g18.8 g
Carbohydrates0.4 g0.3 g
Alimentary fiber0 g
Water52 g53 g
Vitamin composition (in milligrams based on 100 grams of the finished product)
VitaminBrynza in cow's milkSheep cheese in sheep’s milk
Retinol (A)0,180,192
Beta Carotene (A)0,0060,007
Thiamine (B1)0,040,05
Riboflavin (B2),120,15
Ascorbic acid (C)11
Calciferol (D)0,000620,00061
Tocopherol (E)0,30,4
Niacin (PP)53,7
Nutrient balance (in milligrams per 100 grams of finished product)
NutrientBrynza in cow's milkSheep cheese in sheep’s milk
Potassium (C)95115
Calcium (Ca)630780
Magnesium (Mg)2435
Sodium (Na)12001200
Phosphorus (P)375525
Sulfur (S)221211
Iron (Fe)0,70,9

The use of the ingredient in cooking

Spinach, egg and feta cheese pie recipe

Nutritional value (based on 1 serving of the finished dish)
Calorie contentSquirrelsFatsCarbohydrates
674 kcal21.4 g44.8 g45.6 g

We will need:

  • potatoes (it is recommended to take a young medium-sized with thin skin) - 5 pcs;
  • fresh spinach - 500 g;
  • feta cheese - 300 g;
  • chicken egg - 2 pcs;
  • butter - 30 g;
  • puff pastry (recommended to take yeast-free) - 500 g;
  • olive / vegetable oil - 2 tablespoons;
  • onions - 1 pc;
  • garlic - 2 heads;
  • spices and herbs to taste.

Cooking

Peel the potatoes with a rough brush, boil in salted water. Drain as needed, let the potatoes cool, then cut into slices and place in a suitable container. Thinly chop onions, fry in a drop of vegetable oil until a golden crust appears. In the process of frying onions, add chopped garlic and your favorite spices.

Prepare the spinach: rinse the plant, remove the stems, fold the leaves lengthwise and cut into thin strips.

Culinary advice: chop the spinach across the sheet, not lengthwise.

Insert the spinach into the pan with the spicy fried onions. Strain the plant until the leaves are soft and supple. Put the prepared mixture of onions, spinach and spices into a container.

Finely chop the feta cheese, put into a bowl with spinach, add potatoes and spices. Prepare the fill: beat 2-3 chicken eggs (avoid peaks) and send to the total mass. Gently mix the resulting mixture. During stirring, bubbles form in the egg mass. It is important that they remain intact and not burst during cooking.

Prepare the form (approximate size - 26 cm): grease with vegetable oil or cover with parchment for baking. Roll 500 grams of yeast-free dough to a thickness of 2 millimeters and carefully lay on the bottom / walls of the mold. If the dough is too much or the shape is small - adjust the result with scissors. From the remaining dough, cut small strips to create a wicker pattern on the cake.

Put the filling in the baking dish, smooth and slightly wrap the edges of the filling dough (to make a basket). Put the required amount of cheese on top of the filling. Take the cut strips and form a classic square cake pattern. You can be creative or completely refuse such a decoration. Mix 1 raw egg with 1 tablespoon of milk, beat thoroughly and apply with a silicone brush on the cake.

Preheat the oven to 160 ° C and send the cake for 40-50 minutes. Serve immediately after cooking. Try to dip a piece of cake in low-fat sour cream, pick your favorite sauce or drink, which will create an excellent flavoring tandem with the main course. Now you have a good reason to gather the whole family at one table!

Features of local production and consumption of feta cheese

Brynza is a frequent guest of national cuisine:

  • Ukraine;
  • Russia;
  • Bulgaria
  • Romania
  • Moldova;
  • Balkan Peninsula.

The ingredient is added to vegetable salads, meat / fish dishes, used as a separate snack or main dish. Cheese is combined even with first courses and served with tea. Despite the differences in culinary traditions of each country, feta cheese is eaten with a characteristic side dish - fried onions, garlic, rye or wheat bread, boiled or baked potatoes, and eggplant.

In the Ukrainian city of Rakhiv, annual cheese festivals are held. In the "center of Europe" the streets are filled with an impromptu market, where they sell their own prepared cheese for a symbolic price. Soft cheese is the most important component of mamalyga (a traditional Carpathian dish). Poles from the Podhale region are so fond of sheep cheese that they decided to protect the product at the legislative level. Podhalese cheese is considered a regional product, and the standards for its preparation are excessively high. Residents of the North Caucasus also can not imagine life without a cheese product. Brynza is included in the daily diet of every adult. No wonder the North Caucasus is known for long-livers.

Brynza is an easily digestible ingredient that nourishes the body with vitamins, protein, healthy fats and nutrients. Milk protein, which is part of the feta cheese, is easier, faster and more efficiently absorbed by the body, which gives more energy, strength and muscle growth.

Possible consequences and contraindications

Brynza is contraindicated in diseases:

  • kidney
  • liver
  • bile ducts;
  • the stomach;
  • pancreas;
  • circulatory system;
  • nervous system.

How is this justified? The cheese contains an excessive amount of salt. The accumulation of salt in the body is fraught with diseases, swelling and poor health, so our bodies are working hard to remove it. An organ that is affected by the disease cannot perform its functions in full, and the quality of salt excretion will also suffer. Systems will begin to decrease performance one after another, which can lead to collapse. Do not endanger the body for dubious momentary happiness.

Is it possible to "circumvent" contraindications? Yes! The amount of salt is reduced due to the heat treatment of the food product. Put the cheese in boiling water for a few minutes, soak in water, fry or bake in the oven. Such a trick can be used only with the permission of the doctor.

Another absolute contraindication is lactose intolerance. The body simply can not absorb the product and will provoke side effects in the form of nausea / vomiting, dizziness, loss of consciousness, bloating, the development of pain and seizures.

How to choose and store feta cheese

The cheese goes on sale after 20 days of soaking in a special brine. 20 days - the minimum threshold that can be increased by the manufacturer to 60 or more days. Transportation can take several hours or several calendar days (depends on the territorial location of the manufacturing factory and points of sale). The buyer, looking at these labels, will never be able to determine the exact date of manufacture and time for soaking the product.

Cheese with filler or marinade is steeped several times more than usual.

How to choose high-quality feta cheese, if the information on the label does not always correspond to reality?

Crust

Brynza, unlike most varieties of cheese, has no crust. The dried up solid edge indicates the excess of the implementation period. It is better to refuse such cheese. The longer the product stays on the counter, the less beneficial bacteria survive and end up on the consumer’s plate.

Surface specifics

Cheese should not have a hole pattern, like some hard cheeses. The inside of the product must be completely filled. Allowed 1-2 voids of irregular shape on the whole head of cheese. The presence of a larger number of voids indicates an improper preparation, soaking, transportation or storage of the product.

Fat

Fats are the most important structural element for the human body. He is responsible for our well-being, hormonal background, the beauty of hair / nails / skin. Women need more fat than men. Lack of fat provokes malfunctions of the menstrual cycle and problems with the possible bearing of the baby.

Don't be afraid to buy foods that are high in fat: they taste better and bring more benefits. Brynza with a fat content of less than 40% will not affect your health in any way, but, on the contrary, will create problems. The body does not absorb low-fat foods, a side reaction is possible in the form of digestive disorders, the appearance of rashes.

Learn to calculate the daily rate of KBZhU. Introduce fatty foods into your diet, but don't go beyond the amount of calories you need.

It is necessary to store feta cheese in the refrigerator in any container. Want to extend the lead time? Put the cheese in a glass bowl. To minimize the risk of rot and mold, put a few cubes of refined sugar in a container with feta cheese.

Watch the video: Brynza Brothers - На скрижалях сердца (November 2019).

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