Brynza Serbskaya: composition, useful properties, calorie content

Brynza is a representative of pickle cheeses, which have recently become very popular. It is usually eaten in kind or used to make a variety of dishes. One of the most famous cheeses of this class in our country is the cheese of the Serbian.

A little bit about the product itself

It is believed that the first brynza in ancient times was made by an Arab merchant. The legend tells how, when embarking on a journey, he took with him a skewer with milk. But in hot weather, under the influence of high temperature and bacteria contained in the product itself, it is procrastinated. This was the first piece of cheese in the world. Since then, the production technology has changed a little. Modern feta cheese (Serbian including) is made as follows:

1. Milk under the influence of special types of bacteria undergoes souring. It is customary to take goat or sheep's milk for production , but sometimes use cow's milk.
2. The resulting cheese is sent for maturation, immersing it in a container with a specially prepared brine. This process lasts about 30 (but not more than 60) days.

It is interesting that the Serbian cheese, like other products of this kind, has virtually no crust and is a soft dense mass with a minimum of voids. If any crust is present, it is only because of improper storage. The longest time its freshness of cheese keeps in the same liquid in which it ripens.

Product benefits and disadvantages

Brynza Serbian, like any dairy product, contains a fairly large amount of calcium. This contributes to the natural strengthening of bones and teeth. And it should be noted that the calcium itself is in this cheese in a special easily digestible state. In addition, the constant use of brynza positively affects the body as a whole, and in particular the state of the skin of a person. It becomes more smooth, tender, supple and velvety. Conversely, a large amount of potassium makes this product forbidden for those who have disorders with nerves or the circulatory system. And people who have problems with the digestive tract, should limit the consumption of these cheeses due to the high content of salt in them. If desired, this amount, of course, can be reduced, if for some time the product is soaked in water or only a few minutes to hold it in boiling water. The quality characteristics of the cheese will not change, but the salt will become much less.

What customers say

Sometimes the opinions of ordinary consumers differ from what the manufacturer says or the experts say. Absolutely in another way in this matter is the Serbian cheese. Customer feedback fully confirms all the best that is said about this product, with the exception of salt content. Many argue that its quantity is so small that it practically does not taste, so the cores can not be upset about this. In the rest everything is true. There is one more important factor, which from the whole mass of brine cheeses stands out exactly the Serbian cheese. The reviews confirm the manufacturer's words about the naturalness of the raw materials. Today, it is very often possible to meet dairy products made from reconstituted components. In this case, everything is different. The naturalness of this cheese is noticeable not only from the inscription on the package. This is confirmed by a soft, delicate taste and a homogeneous consistency. After all, a real good clot can not be obtained from water with powder. To do this, it is natural fresh milk.

Application area

This cheese (Serbian brynza) for a good cook is a real find. From it you can cook hundreds of interesting and truly delicious dishes. It can simply be served to the table as an original snack along with fresh vegetables and herbs. In addition, it is made with mouth-watering hot and cold sandwiches, soups and used as an ingredient for pizza making. Brynza is also good as one of the components of a baking filling. But most of all this cheese is familiar to the consumer as the main component for various kinds of salads and vinaigrettes. This refers not only to the famous "Greek". There is also a fairly tasty and very simple option - the salad "Shopsky". To make it, you need: 2 tomatoes, 1 cucumber, onion, sweet pepper, 4 grams of cheese, 100 grams of olives, 5 grams of apple vinegar, 15 grams of olive oil and a tablespoon of thyme with thyme.

The salad is prepared in a few minutes:

1. Pepper bake in the oven for 20 minutes, and then put it in a plastic bag and leave in such condition until it cools.
2. At this time, the remaining products are cut into cubes and folded into a plate.
3. Cool the chopped pepper with straws and add to the salad bowl along with vinegar, butter and seasonings.

This dish is sure to please those who like tasty and healthy food, but carefully watches their weight.

What is inside

Usually, when buying cheese in a store, the buyer first of all is interested in what is good about the Serbian cheese. The composition of the product is able to give an exhaustive answer to this question. First you need to pay attention to what is made of cheese. In this case, only natural ingredients are used: milk, rennet, salt and special leaven. No food additives, flavors, thickeners and other chemical compounds. You can eat this cheese without fear for your health. Next, there are nutritional values, from which it can be seen that 100 grams of such a product contains: about 20 grams of protein, 19 grams of fat, about 0.5 grams of carbohydrates, about 5 grams of ash and 52 grams of water. The composition is more than eloquent. And if you consider that the energy value of such a product does not exceed 260 kilocalories, it becomes clear that it is simply ideal for a healthy diet. In addition, it is necessary to take into account the rich vitamin composition (A, B, E), which practically does not break down, as the cheese preparation process takes place at a relatively low temperature.

With my own eyes

A lot and a long time you can talk about the famous cheese for the whole world. Serbian cheese. The photo can best describe any product. The picture, of course, can not convey the original taste and delicate flavor. But it gives an opportunity to see first hand and evaluate how good the product itself or the dish that is prepared from it. Photos of many salads are so eloquent that you can cook them without even reading the recipes. Brynza is extremely popular in national cuisines of the Balkan countries, Ukraine and Moldova. Here, real miracles are created from it. For example, Bulgarians like to bake this cheese in the oven. To begin with, sprinkle it abundantly with pepper (red ground), then add a little butter and then wrap it tightly in parchment and send it to the oven. The taste of such cheese changes cardinally. It becomes more juicy and acquires a unique flavor. The rich imaginations of the chefs make it possible to discover the best qualities of a familiar product. it is natural fresh milk.

Who makes brynza

Very often recently on the shelves of shops meets the Serbian cheese. The manufacturer of this cheese - MLEKARA SABAC company - delivers its products to many countries of the world through distributors. The largest of them on the territory of Russia is the Moscow company "Foodland" and the firm "Market Line" from St. Petersburg. They are engaged in direct deliveries and provide the market with dairy products of Serbian production. The most famous for the Russian buyer is the products of the Adria brand. Cheeses with this name are of high quality, and the product itself attracts attention with convenient plastic containers and good packaging. Thanks to its representatives MLEKARA SABAC is known not only in Europe. Its products are bought with pleasure even in America. In addition to Serbia, the cheese is produced by Albena (Bulgaria), Prezident (France), Denmax, "Brynza from Uglich" and "Umalat" (Russia). However, it is the MLEKARA SABAC products that Russian consumers have recognized as the absolute leader.

With your own hands

Many people know that it is not necessary to buy cheese at the store. You can easily do it yourself. For example, Serbian feta cheese at home is made from the following products: for 2 liters of milk 6 eggs, 400 grams of sour cream and a couple of teaspoons of salt.

When everything is ready, you can start work:

1. Milk pour into a saucepan, add salt and bring the mixture to a boil.
2. At this time, the eggs are well shaken, and then combine them with sour cream.
3. Pour the egg mass into the hot milk.
4. Cook all together until the separation of cottage cheese and whey. This will take approximately 5-6 minutes.
5. Strain the hot mass through two layers of dense gauze, laid in a colander.
6. The remaining cheese should be wrapped with the ends of the material and put under the press for 5 hours. For better maturation, the product can be placed in the refrigerator.

If the ingredients to take quality and very fresh, then it will not be possible to distinguish such a cheese from the one sold in the store. Only the price of the finished product will noticeably please the landlady.