Description Kashar peynir and cooking method. Energy value and complex of useful substances. Influence on the body when consumed, use in cooking.
Kashar Peinir is a yellow hard or semi-hard cheese made in Turkey and is often compared to Parmesan or Cheddar. The initial raw material is a mixture of sheep, goat and cow milk yields. Produced in 2 types: Eski Kashar peynir - "old" cheese with an aging of at least 1, 5 years, Taze Kashar peynir - soft after 3-6 months of ripening. In Eski's version, the texture is firm, dense, in Taze's - elastic; little eyes. The color is light yellow in winter and greenish in spring and summer, as sheep feed only on grass. The taste is sweetish-creamy when matured, and when young it is pronounced salty with bitterness. The aroma is cheesy, sourish. Heads in the form of flat cylinders, weight - 1-9 kg, no crust.
How is Kashar Peinir hard cheese made?
Real matured Turkish cheese is expensive - only 1 kg of the final product is obtained from 10 liters of raw materials. Milk is poured into the tank in the following proportions: 45% sheep, 40% goat and 15% cow. The coagulant - cheese yeast - is prepared in advance by drying and then insisting in a small amount of sheep's milk the abomasum of the stomachs of newborn lambs. Quality and availability are analyzed visually.
How Kashar Peinir is made in farms:
- Each of the milk yields for the feedstock is filtered through a filter cloth or in-line filter unit equipped with a clarifier.
- The milk is heated to 30-33 ° C and left to coagulate. The duration of clotting is 45-50 minutes.
- The curd is cut into small pieces, 1.5x1.5 cm in size, and then crushed with a stirrer, stirring at a constant temperature - no heating is required. The cheese grains are allowed to settle several times, pouring out a little of the whey so that it covers the curd.
- The drainage table is covered with drainage cloth and intermediate raw materials are laid out. The curd mass is wrapped, pressed, gradually increasing the pressure.
- The curd layers are cut into pieces, left, checking the increase in acidity. The manipulations are repeated several times.
- The monoliths are crushed again, the curd grains are poured into a hot 20% brine and kneaded at 80 ° C for 5 minutes. Then the curd is scooped out and laid out in molds.
- Leave for 12 hours, turning over and increasing the pressure as it settles.
- The heads are transferred to a pre-maturation chamber - a room with a temperature of 14-16 ° C and high humidity up to 90%. After 20 days, Taze Kashar can be tasted.
- The heads are wrapped in oiled paper and then placed in cheesecloth bags, in the form of triple blocks. The microclimate in the ripening chamber is changed or, during in-line production, the workpieces are transferred to another room with a temperature of 4 ° C and a humidity of 80-85%, where they are kept for at least 160 days.
Modern farms or dairies are often equipped with vacuum packaging machines. In this case, the cheese is immediately packed, and fermentation, regardless of the duration, is carried out at low temperatures.
The method of making Kashar peynir, if young cheese is not planned to be sold, is slightly different. Before cutting the curd, the processes are similar, and then, when kneading, the quality and acidity of the curd mass is analyzed. As soon as, when lowering to the bottom, individual pieces begin to stick together into a monolith, they are transferred to a drainage table, left for further fermentation. Then cut into thin slices, put in baskets and dipped in 76 ° C hot water boiling tanks. Stir right in the baskets until you get a batter-free consistency.
The curd mass is spread on a drainage table, sprinkled with fine salt, and then rolled into a lump. They are rolled again into a layer and again sprinkled with salt, and then placed in a mold, where they are kept for a day. Leave to dry on wooden shelves with mandatory ventilation. The air flow should blow over the heads from all sides. With unilateral circulation, the heads will crack. Mold, if it appears, is removed with a brush dipped in brine and a little vinegar. Then again they return to the traditional method.
At home, Kashar peynir is prepared as in dairy factories, only automatic processes are replaced by manual ones. In addition, milk is often fermented naturally and only then separate species are combined.
Currently, expensive Eski Kashar is rarely made, preferring Taza. To increase the yield of the final product, the whey is separated after fermentation of the milk, passed through a separator and again poured into the curd mass. After such processing, the fat content of the cheese relative to dry matter reaches 22%.
If only sheep's milk was used for the production of cheese or its content in the raw materials is at least 40%, the shelf life of Kashar peynir in the refrigerator is up to 3 years. In the case of using milk from cows, the product begins to mold within 30 days.
C until crusty. This usually takes 15 minutes. The appetizer is served hot.
See also Lori cheese recipes.
Interesting Facts
Production of Kashar Peinir is seasonal and depends on the lambing of sheep and goats. Usually cheese is made in summer and autumn. The hardness of the final product is influenced by the quality of the milk and the weather conditions under which the maturation takes place in the first stage. In autumn, the room where the drainage table is installed is colder, in summer it is warmer.
In the hot season, the texture of Kashar is denser, with short-term aging, it tastes more bitter, and the taste remains even with the aged version. The cheese is even called "pepper". Despite this quality, if you try it once, then in the future it will be difficult to refuse it, since the bitterness is the special "charm" of the variety.
Autumn Kashar is called "lukumny" - it is soft and sweetish. If the Taze variant is made, then spicy herbs, caraway seeds, turmeric, dried garlic or dill are added.
Fresh Kashar began to be sold relatively recently - 18 years ago, and young people quickly switched to a new product. In addition, large manufacturers, in order to reduce the cost of production of final products, are switching to cow's milk. Such cheese for inexperienced consumers does not differ much in taste from the original product, but even with short-term storage it quickly grows moldy and deteriorates.
You can distinguish aged sheep's milk cheese from the cow's version as follows: you need to cut off a thin piece, wrap it in wax paper and leave it on the refrigerator door for 4-5 days. If the composition is "correct", the slice will dry out, if only the cow's milk will become covered with mold.
You should not chase cheapness. The real Eski Kashar peynir in Turkish markets and in stores is offered at 26-28 lira per 1 kg, and Taze - at 18-20 lira.
