On store shelves you can find bright green and yellow cheese with the addition of spicy seeds. This is fenugreek, giving the product a pleasant nutty flavor.
What is fenugreek?
Fenugreek is an annual plant whose seeds have spicy aromatic properties. It is found under other names: Greek hay, shambhala, fenugreek, helba, chaman. It grows in Eastern Europe, in the mountains of Central Asia, Turkey, Iraq and Iran. Seeds no larger than 4 mm in size are ripened in pods. They have a sweetish taste, which is especially enhanced when frying. The plant itself has a pronounced bitter aroma of freshly cut hay.
By properties, fenugreek resembles an aphrodisiac. The substances contained in the seeds of the plant contribute to the production of male sex hormones and increase the level of testosterone in the blood.
Fenugreek contains vitamins, macro- and microelements, which allow its wide use in the pharmaceutical industry, traditional medicine and cooking.
The use of fenugreek in cooking
Fenugreek seeds are used as an aromatic spice both independently and in special mixtures (chutney, chaman, suneli hops, curry). On sale fenugreek (seasoning) is often offered in the form of a ready-made powder.
Young shoots, leaves and seeds of the plant are used in the preparation of many dishes, especially oriental cuisine. They give the food a pleasant, nutty flavor. The leaves are dried and used in this form for the preparation of "green cheese", which for many years has been a favorite delicacy of millions of Russians.
Green Fenugreek Cheese
Many European countries, France, Italy, Germany, the Netherlands, specialize in cheese making. They even became associated with certain types of cheese. Switzerland does not lag behind these countries. It is here that the very real green Shabziger cheese is produced.
The technology of its manufacture is slightly different from the traditional method. For cooking, only skim milk is used, in which dry grass is added - blue fenugreek. After that, the mass is heated to a certain temperature (90 degrees) and citric or acetic acid is added. As a result of milk folding, whey is formed, which is the basis for the preparation of cheese. It is poured in special forms in which it is stored for about a week. Then they are suspended and in this position left for a period of 2 to 6 months for ripening.
Thanks to the grass, fenugreek cheese Shabtsiger acquires an unusual green color, nutty flavor and strong aroma. It belongs to fermented milk hard varieties. It has a low calorie content compared to traditional cheeses (137 kcal), a minimum of fat (1 g) and a large amount of protein (33 g). It does not contain carbohydrates and lactose, so this fermented milk product is not only tasty, but also very useful. With a change in production technology, the fat content and calorie content of cheese can be significantly increased.
Fenugreek Cheese: Benefits
Hard cheese with the addition of fenugreek is sold in traditional round heads, in grated and powdered form. So it is added to the omelet and pasta, used in the preparation of sauces and baking bread. This dairy product perfectly combines the beneficial properties of cheese and fenugreek. It contains vitamins A, C, E, PP and group B, minerals (zinc, iron, calcium, magnesium, copper, potassium, phosphorus, sodium).
Fenugreek cheese has a high nutritional value. It is rich in protein, therefore it is useful for athletes who are gaining muscle mass, and for children for growth and bone health, and for older people for good health.
Belarusian cheeses with fenugreek: types
Fenugreek cheese is prepared not only in its homeland, in Switzerland, but also in other countries. The taste is not inferior to the original Belarusian cheese "Armel" with fenugreek.
It is not very strong, but spicy in moderation, with a light, unobtrusive shade of walnut. It is made from
normalized milk, so the fat content and calorie content of such cheese is much higher than that of real green cheese. This is a classic yellow fermented milk product with the addition of spicy fenugreek seeds. Tastes well with white wine.
Another Belarusian cheese with fenugreek "Alpental" recalls the quality of its beloved "Armel". It is fragrant, moderately acidic, with a pleasant creamy aftertaste. Cheese "Alpental" yellow with bright interspersed fenugreek seeds.
How to make cheese with fenugreek seeds at home
To cook cheese with a spicy nutty taste on your own, you will need 1 kg of cottage cheese (9-18%), a liter of pasteurized milk, 3 eggs, butter, salt, soda and the main ingredient is fenugreek seeds.
First, the cottage cheese must be combined with milk, mix well and put on low heat for heating. Make sure that the mass does not boil. After a while, the milk will curl. Discard the resulting mass on gauze, drain the whey. After about an hour, the dry curd will be ready.
Now you need to transfer it to a pan with non-stick coating, add eggs, 2 teaspoons of salt, soda on the tip of a knife, fenugreek seeds and butter (100 g). Stir well and put on low heat. Soon the mass will begin to melt and will begin to resemble a hot processed cheese in consistency. Remember to constantly stir the contents of the pan. When the mass becomes homogeneous, it can be poured into a mold for cooling. After 12 hours, cheese can be tasted. It will not be as dense as hard cheese from the store, but no less tasty and healthy.