Traditional turkish beyaz peynir (translation White cheese)
- 6 lt. whole milk
- Calcium cloride(0.02%)
- Mesophilic and thermophilic starters in ratio 1:2 (1-2%
- Cheese salt
- heat the milk to 30-32C (in summer) 34-35C (in Winter) . Add CaCl2 and starters and let set covered ½ hrs.
- Add the diluted rennet at the same temperature, so that the curd is ready to cut in 90 Min.
- Cut the curd into 1 inch cubes. And allow the curds to set 10 Min.
- Pour the curds and the whey in a cheesecloth lined in the cheese mold (take a rectangular mold not cylindrical) and press the cheese starting with light weight (same weight as the mass of curd , than enlarge that to 2.5kg.) for 4 to 6 hours.
- Cut the curd first horizontal, than vertical twice on the half, so that you get 4 pieces of curd. (2x top and 2X bottom)
- Place the cut curd undisturbed in a sterile brine solution (16%) and let set 4-5 hours.
- Take a plastic rectangular pot (Maybe the same size of the mold) and spread a thin layer of flake salt on the ground. Place 2 bottom layers of the cheese on this layer. Spread another thin layer on the first cheese blocks and put the 2 top blocks of the cheese on that. Finally spread an additional thin layer of salt on the whole mass.
- Let the cheese set 2 to 4 days in that pot, top covered with a thin cheesecloth against drying, and allow the preripening or acidification at room temperature.
- Notice that the cheese looses more whey in this time, due the act of the salt.
- After 4 days (maybe earlier) the Ph value drops to 4.9 . Now prepare a 5% brine solution to cover the mass and fill the pot until flowing out. Put a clean light weight on the cheese, against floating , close the pot with an airtight cover and age the cheese 3-6 months at 3-4C.
Beyaz Peynir is a wet semisoft white cheese in own brine, has a typical salty-sour taste with a fine flavor. It should be washed before serving with water. Together with sweet melon Beyaz Peynir is an indispensible food on the RAKI-Table (turkish traditional spirits).
Many thanks go to Dr. Ceyhun Cilasun for this wonderful Turkish recipe.