Sour milk cheese

Sour milk cheese is a cheese that is made ​​from curdled milk or cottage cheese.

Production

When using thick milk clotting is not like Süßmilchkäse by rennet, but by lactic acid (for example: cheese Auer ) ( for example: citric acid or acetic acid) or acid and causes heating. When using Quark heating can be eliminated. The case separated liquid ( whey) has to be removed by draining (eg in a towel ). The curd is then seasoned and formed into small loaves. A typical spice is cumin, some varieties are also made with white or blue.

Properties

Sour milk cheese has a crumbly at first, curd-like consistency, which turns in the course of very short maturation from outside to inside in a compact - elastic. The color changes from white to a translucent, yellowish tone. Here, a spicy taste, accompanied by a strong odor developed.

Sour milk cheese is very rich in proteins (albumins ), low in carbohydrates, and contains, in contrast to most other cheeses very little fat. A typical sour milk cheese is made up almost 30 percent from proteins, but less than one percent from carbohydrates and fat. This property makes it a valuable food for people who are seeking a weight loss and / or muscle building. Furthermore, most sour milk cheeses are due to their low carbohydrate and therefore lactose content than virtually lactose free.

Varieties

Well-known varieties are Mainzer cheese, Limburger cheese, hand cheese, Olomouc curd cheese, cook cheese mites cheese Würchwitz, the Tyrolean gray cheese, sour cheese from the Montafon Vorarlberg, the Styrian cheese and The Blue from Leipzig.