Characteristic of Lor peynier and various manufacturing options. Calorie content, composition, benefits and harms to the body. Cooking Uses and the History of Turkish Curd.
Lor Peinir is a soft, unsalted Turkish cheese with a grainy texture that resembles cottage cheese in consistency. The taste can be bland, indistinct or salty, even slightly bitter, the color is white or darkish, the smell is milky, slightly sour. It is packaged in cling film, vacuum packaging or food grade plastic containers. The farm version can be pressed into small heads, shaped like a disk, a ball or a "drop". In Turkey, unsalted cheese is preferred.
How is Lor Peynier made?
In Turkish cuisine, there are several options for making curd cheese. All types of milk are used as raw materials - cow, goat, sheep, a mixture of several types, as well as whey remaining after preparing another variety.
Each farmer has his own recipe explaining how to make Lor Peinier:
- From milk … The cottage cheese made according to this recipe is usually made for one's own needs. Raw milk, 4 kg, is heated to a boil and in this phase 250 ml of freshly squeezed lemon juice and 1 tbsp. l. apple cider vinegar or balsamic vinegar. Boil for 5-6 minutes. If you plan to get a salty version, add salt. Boil over low heat for 5-6 minutes. They are thrown back in a colander, covered with gauze, folded in several layers, squeezed well. Allow to stand in a sealed container at room temperature and then refrigerate. Now the product according to this recipe has begun to be produced in dairy factories. It is called Kakhvaltilik Lor, and it tastes the closest to European cottage cheese.
- With serum … With an additional ingredient, Lor Peinir is prepared, as already described in the previous recipe, only pour in whey - 5 liters are taken for every 1 liter of milk. The starting material is first boiled well, stirring constantly to prevent sticking to the bottom of the pan. Pour in cool whey, acetic acid and lemon juice. The contents of the container are kneaded until the whey becomes completely transparent. For a more complete coagulation, the vat with the intermediate raw material is placed in a moderately heated oven and kept for about an hour. Then the serum is drained, the knot with gauze is suspended for 2-3 hours. Salt, if necessary, is also added at the boiling stage. To compact the cheese mass, it is placed under oppression, for 4-6 hours, periodically turning it over.
- Lor Peinier with a sour taste … The initial stages are similar to those described, but when the cheese mass is squeezed out, it is again broken into small pieces, washed with whey and rubbed with a spoon. Squeeze out again and rinse again.
Changing the way Lor Peinier is prepared has a significant impact on flavor and texture. It can be completely bland, sour and with varying degrees of salinity, bitter; crumbly and dense, with small grains, or delicate, almost uniform consistency. Dairy factories often produce a product with a small amount of salt or completely bland, but the farm product is salty, with bitterness, more fatty.
Composition and calorie content of cheese
The energy value of the product depends on the type of raw materials and the method of preparation. When using sheep's or goat's milk it is higher, cow's milk is lower, reducing the nutritional value of the addition of whey.
The calorie content of classic Lor Peynir with whey is 72 kcal per 100 g, of which:
- Proteins - 10, 34 g;
- Fats - 6, 66 g;
- Carbohydrates - 0.29 g.
Vitamins are represented by vitamin A - 8 mg per 100 g.
Minerals per 100 g:
- Sodium - 372 mg;
- Potassium -137 mg;
- Calcium - 86 mg;
- Iron - 0.16 mg.
The calorie content of Lor peynir, made on the basis of a mixture of milk, is 97 kcal per 100 g, of which:
- Proteins - 11, 15 g;
- Fats - 38.6 g;
- Carbohydrates - 3, 39 g.
Vitamins per 100 g:
- Vitamin A - 36 mg;
- Vitamin B6 - 0.050 mg;
- Folic acid - 12 mg;
- Vitamin D2 - 0.1 mg;
- Vitamin E - 0.09 mg;
- Vitamin B12 - 0.42 mg;
- Vitamin B1 - 0.026 mg;
- Vitamin B2 - 0, 160 mg;
- Vitamin B3 - 0.098 mg.
Minerals per 100 g:
- Calcium - 82 mg;
- Magnesium - 8 mg;
- Phosphorus - 158 mg;
- Sodium - 365 mg;
- Iron - 0.08 mg;
- Potassium - 103 mg;
- Zinc - 0.42 mg.
Fats per 100 g:
- Cholesterol - 16 mg;
- Trans fats - 0, 905 g.
For people with a history of diabetes mellitus, when compiling a daily menu, it is necessary to take into account the content of milk sugar in Lor peynir - 2, 66 mg / 100 g.
The Lor Peinir Kaanlar variety has a higher calorie content - 122 kcal per 100 g, of which:
- Protein - 16 g;
- Fats - 3, 8 g;
- Carbohydrates - 6.1 g.
The calorie content of Kahvaltilik Lor cheese is 175 kcal per 100 g. Salt is not added during production
When choosing Turkish cottage cheese, you need to focus not only on your own taste, but also on the fat content of the product in terms of residual dry matter - from 3 to 6%. It is difficult for a European to navigate the first time, the same manufacturer can offer both fresh and salty products. Therefore, at first, it is advisable to buy your favorite Lor in supermarkets.
Useful properties of the product
Salt-free versions of cottage cheese can be introduced as a supplementary feed for children from an early age, pregnant and lactating, to replenish the vitamin and mineral reserve. The raw materials are boiled, so the microbiological hazard is low.
Benefits of Lor Peinier:
- Increases the activity of lacto- and bifidobacteria colonizing the small intestine area, improves peristalsis, stops fermentation and putrefactive processes, helps to get rid of bad breath.
- Thanks to whey protein, it helps to strengthen the immune system. The same component has antioxidant properties, stops the degeneration of existing neoplasms, and reduces the incidence of breast and rectal cancer.
- The calcium-phosphorus complex replenishes the energy supply, has a tonic effect, and prevents the development of osteoporosis and degenerative changes in bone tissue. Teeth and nails become denser, hair grows faster and does not split.
- Thanks to the potassium in the composition, it normalizes the heart rate and stabilizes the work of the myocardium.
- B vitamins improve nerve-impulse conduction, develop memory and have a beneficial effect on hearing.
Lightly salted product regulates acid-base and water-electrolyte balance. Fresh - lowers blood pressure. With a high salt content - prevents fluid loss and relieves attacks of hypotension.
Low-calorie curd diet helps to quickly get rid of excess weight, preventing the loss of nutrients necessary to support the metabolic processes of the human body. Athletes are advised to use varieties with a relatively high energy value, such a diet accelerates recovery from grueling workouts and the healing of torn muscle fibers after overload.
