Advice 1: How to store cheese

Useful in cheese contains high amounts of protein and salt. 100 grams of this product per day provides the daily requirement for calcium. Cheese should be eaten in moderation and carefully stored.
How to store cheese
You will need
  • - brine;
  • - glass jar or plastic container;
  • Sol;
  • - sugar;
  • cloth;
  • - foil.
Instruction
1
The better the cheese the better it is stored. It is important that it did not allocate a large amount of moisture. Packaging should not be swollen, it is invalid sticky crumbs. If the cheese is beginning to crumble or dry out at the edges, it means that the cheese made for a long time, that is, the shelf life of the product ends, and he managed to lose a part of useful substances.
2
Better to buy cheese in the bag with brine in which she "matured". It is an additional way of protection from premature damage. In this case, the cheese brine in a tightly closed glass jar can remain edible for a couple of weeks. If it is not possible to buy cheese in the "original" serum fluid prepare for storage of the cheese salted water or sprinkle with cheese salt.
3
You can put the cheese in the vacuum plastic container. You can also use any deep dishes, if the cheese is wrapped in a wet cloth or aluminum foil. You can also put cheese next to sugar.
4
Before you slice the cheese for a few minutes, dip the knife in hot water. So the cheese won't crumble and will remain better.
5
Very salty cheese before serving is to pour boiling water or to hold a few hours in boiled water or milk.
Note
Quality cheese - white or pale yellow, firm, slightly brittle and soft, very porous in the context of (a lot of small holes in the form of a pattern of irregular shape). Mass fraction of fat in dry matter shall be not less than 40%. This cheese is crumbly, resembling cottage cheese. However, the quality of the cheese does not break up the lumps.
Useful advice
Even when properly stored in the fridge, the cheese will stay fresh in average of five days. Therefore it is not necessary to buy a large piece of cheese varieties such.

Advice 2: How to soak the cheese

Pickled cheese, which is loved by many foodies, today is not difficult to buy, large stores offer several varieties of cheese. However, many Housewives prefer to soak the cheese in the old-fashioned recipes.
How to soak the cheese
You will need
    • cheese;
    • wooden box or a ceramic plate;
    • milk or water.
Instruction
1
Soak the cheese according to an ancient recipe. Sealed in a flat wooden box pour goat (ideal) or pasteurized skim milk, previously heated to 32-34 degrees thoroughly washed pottery. Omit the cheese and allow the milk to soak it.
2
Add rennet, which is necessary to insist. Rennet is a complex organic substance which is produced by the stomach of a newborn calf. Comes in powder form white or light gray in color and odorless. Buy may in pharmacies.
3
Shake the box and close the lid. On top just add a shawl or blanket. Put cheese in a warm dark place for a day or two.
4
Modern Housewives can soak the cheese in water. Pour into the container of warm boiled water and put salt in it. Cover and leave for 6-8 hours. During this time the cheese will give all the salt and become much softer. Never use to soak metal container, prefer the ceramics or plastic.
5
Please note, pour the cheese boiling water in any case should not, as it coagulates the protein, lost fat, not easily excreted salt, decreases the nutritional value of cheese, impairing the taste. Due to its severity of the cheese are contraindicated for people with diseases of the circulatory system, liver, pancreas and kidneys.
6
Cheese goes on sale after 20 days, and sometimes after two months of soaking in brine, due to which it becomes spicy and salty. If the edges of the cheese a little dry, so she went on sale for a long time, and, of course, has lost much of its nutrients. Unlike most cheeses its surface is not brown because of fat, which is an indicator of taste and utility, should be not less than 40%.
Note
The manufacture of cheese from cow's milk is preferable, since the cow milk acidity 18-20 °T lymphocytes. And mixed with sheep's and goat's acidity is 22-26°T lymphocytes.
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