White Brined Cheese

White brined cheese is concentric milk food with different gustatory and aromatic qualities which depend on the way it’s made.  From ancient times white cheese is a homemade product. It’s considered a entrée or a ingredient for meatless dishes from the national Bulgarian kitchen. Here’s a recipe for sheep’s white brined cheese which is very popular in Bulgaria.

Required products

10 l fresh sheep’s milk 20 ml rennet for cheese salt

Way of making

Strain the milk. Warm it up to 70 degrees for about 10 minutes without letting it boil and then let it cool off to 33-34 degrees. Mix the rennet with boiled and cooled water. The rennet and the water’s correlation should be 1:10. Then add that mixture to the milk. Stir the milk and leave it at the same temperature for 1 hour. The now ready cheese should be put in a gauze and strained for 2 hours so the whey can be separated from it. The strained cheese put in a filter and press it with something heavy. Let it stay like that for at least 6 hours then you can cut it in peaces and let it soak in the whey for awhile so it can get some more salt.  The whey is done with 1l water and 200g salt. In it the cheese should stay for at least 24 hours so it can become a bit salty. Then you can put it in the containers that you’re going to keep it in and put whey on top of it. The whey that you put on top of the cheese should be done with 1l water and 120g salt. The cheese is done after 60 days. Through these 60 days the temperature in the room that the cheese is in should be around 10 degrees. After that you can keep it in the fridge.