White Brine Cheese from Cow, Goat or Sheep Milk Ready for Eating from www.dreamstime.com
Do you love cheese? Do you enjoy trying new and exciting flavors? If so, you must try brine cheese! This tangy and salty cheese is easy to make and perfect for snacking, cooking, or entertaining. In this article, we will share with you our favorite brine cheese recipe. We will provide you with a list of ingredients, step-by-step instructions, and nutritional information. So, let's get started!
Ingredients
For this recipe, you will need the following ingredients:
1 gallon of whole milk
1/4 teaspoon of calcium chloride
1/4 teaspoon of mesophilic culture
1/4 teaspoon of rennet
1/4 cup of non-iodized salt
1 gallon of water
Calcium Chloride
Calcium chloride is a salt that helps to increase the yield of cheese and improve its texture. It is especially important for brine cheese, which is a high-moisture cheese. You can purchase calcium chloride online or at a specialty food store.
Mesophilic Culture
Mesophilic culture is a type of bacteria that is used to ferment cheese. It helps to create a tangy flavor and aroma. You can also purchase mesophilic culture online or at a specialty food store.
Rennet
Rennet is an enzyme that is used to coagulate the milk and form curds. You can purchase rennet online or at a specialty food store.
Instructions
Now, let's get started with the instructions for making brine cheese.
Step 1: Heat the Milk
In a large pot, heat the milk to 86 degrees Fahrenheit. You can use a thermometer to monitor the temperature. Once the milk has reached the desired temperature, remove it from the heat.
Step 2: Add the Calcium Chloride and Mesophilic Culture
Add the calcium chloride and mesophilic culture to the milk. Stir well to combine.
Step 3: Add the Rennet
Add the rennet to the milk and stir for 1 minute. Then, let the milk sit for 30-45 minutes, until it has formed a solid curd.
Step 4: Cut the Curd
Using a long knife, cut the curd into 1-inch cubes. Be gentle to avoid breaking the curd.
Step 5: Cook the Curd
Heat the curd to 102 degrees Fahrenheit, stirring gently to prevent the curds from sticking together. Cook the curd for 30 minutes, stirring occasionally.
Step 6: Drain the Curd
Using a slotted spoon, transfer the curd to a cheesecloth-lined colander. Let the curd drain for 30 minutes.
Step 7: Salt the Cheese
Sprinkle the non-iodized salt over the cheese, making sure to coat all sides. Let the cheese sit for 30 minutes to absorb the salt.
Step 8: Prepare the Brine
In a large pot, dissolve 1/4 cup of non-iodized salt in 1 gallon of water. Heat the brine to 50 degrees Fahrenheit.
Step 9: Brine the Cheese
Place the cheese in the brine and let it soak for 24 hours. Make sure the cheese is fully submerged in the brine.
Step 10: Store the Cheese
After 24 hours, remove the cheese from the brine and pat it dry with a paper towel. You can now store the cheese in a covered container in the refrigerator for up to 2 weeks.
Nutrition
Here is the nutritional information for 1 ounce of brine cheese:
Calories: 90
Protein: 6 grams
Fat: 7 grams
Carbohydrates: 0 grams
Sodium: 400 milligrams
Protein
Cheese is a good source of protein, which is essential for building and repairing tissues in the body. One ounce of brine cheese contains 6 grams of protein.
Fat
Cheese is also high in fat, which provides energy and helps to absorb vitamins. One ounce of brine cheese contains 7 grams of fat.
Sodium
Brine cheese is a high-sodium food, so it is important to consume it in moderation. One ounce of brine cheese contains 400 milligrams of sodium.
Conclusion
Brine cheese is a delicious and easy-to-make cheese that is perfect for snacking, cooking, or entertaining. With just a few ingredients and some simple instructions, you can make your own tangy and salty cheese at home. We hope you enjoy this recipe and the nutritional benefits that come with it. Happy cheese-making!
