Beyaz peynir

Beyaz peynir

Beyaz peynir is a traditional Turkish cheese known as wet semisoft "white cheese" made from unpasteurized sheep's milk, similar to feta. Mainly used in salads and incorporated into cooked foods like menemen, borek, gozleme and pide.

Ingredients Required:

Sheep's milk (4.5 liters)
Calcium chloride (0.02%)
Mesophilic and thermophilic starters in ration 1:2
Rennet (4.5g)
Cheese salt (4.5g)

Preparation Method:

You can make 2 rounds ofbeyaz peynir with mentioned ingredients
Heat the milk depending on season (30-32C in summer, 34-35C in winter)
Add calcium chloride (CaCl2) and let sit covered for half an hour
Add diluted rennet on same temperature, so that curd is ready to cut in 90 minutes
Cut the curds into 1 inch cubes or desired shape and allow the curds to set 10 minutes
Now put the curds into a cheesecloth lined in the cheese mold and start pressing cheese with light weight for 4 to 6 hours
Place the undisturbed curds in a sterile brine solution for 4 to 5 hours
Take a plastic rectangular pot and spread a thin layer of flake slat and place layers of cheese on it
Cover cheese with thin cheesecloth against drying for 2 to 4 days and allow the pre ripening at room temperature
Normally, after 4 days the PH value drops so, prepare 5% brine solution to cover the mass and fill the pot until flowing out
Put clean, light weight on the cheese against floating and close the pot with an airtight cover and leave the cheese for 3-6 months at 3-4 degrees of temperature  
After 3-6 months your wet semisoft Beyaz peynir (white cheese) is ready