Homemade Ukrainian cheese using only buttermilk. Tutorial - Домашній сир
Published October 27, 2015
Traditional quark cheese is a fresh dairy product made in many Ukrainian homes. It is also known as farmer’s cheese, cottage cheese, dry curd or curd cheese. In Eastern Europe it is known as “...twaróg in Polish, surutka in Croatian and Serbian, tvaroh in Czech and Slovak, túró in Hungarian, varškės in Lithuanian, lapte covăsit in Romanian, tvorog in Russian, skuta in Slovenian, and syr in Ukrainian,” says EastEuropeanFood..about.com expert Barbara Rolek.
Only one ingredient is used. Buttermilk. Given that many Ukrainian dishes like the syrnyk (cheesecake), vatrushka (cheese-filled pastry), pyrizhky (stuffed buns) or varenyky (perogies) use quark cheese as an ingredient, we decided to feature this dish in our first of a series of Ukrainian Cuisine videos. You too can now make this simple cheese in your very own home in about 15 minutes. Use it in the above mentioned dishes or as a healthy low fat protein spread on your open face sandwiches and canapes.
Only one ingredient:
Buttermilk is the only ingredient required for this recipe. We used 2 litres of buttermilk 3.25% = 160 calories or 8gm total fat of which 5gm is saturated and cholestorol = 30g. It makes about 400 grams of cheese.
Procedure
1. Pour buttermilk (the souring agent) into a pot.
2. Heat (low) buttermilk to desired degree of coagulation (curdling).
3. Stir occasionally.
4. When temperature reaches 64 C (148 F), the buttermilk should have separated into curds (little white masses) and whey (yellowish liquid). Temperature and coagulation time may vary depending on heating elements. Note: When cheese is heated to higher temperatures, it tends to become drier and harder.
5. Drain the whey through cheesecloth using a collander.
6. Squeeze dry cheesecloth, twist cloth and hang to dry. Discard whey. Enjoy your cheese.
Recipe: Dariya Dyryk-Cap
Research Writers: Ihor Cap and Dariya Dyryk-Cap.
26 окт 2015
