Kaimak curd cheese is a product that is offered by a domestic producer. Today, few people know that you can make it at home. Next, we consider the main features of the preparation of such a product, as well as its main properties and a list of the best domestic cheese producers.
General information
Kaimak cheese is prepared on the basis of the sour-milk product of the same name, which, in structure, resembles liquid curd. Such delicacies were prepared in ancient times. Today it is widely used in modern cooking, especially for cooking dishes traditional for the cuisine of Central Asia.
As practice shows, this product is most tasty if it was prepared on a fat basis, which is why cow or sheep’s milk is often chosen as the starting ingredient.
Kaimak, prepared in strict compliance with the established technology, has a pleasant, slightly sour aroma, light taste, and white color. It should be noted that after a certain period of storage, the cheese begins to change its properties: it becomes more salty, and its color acquires a yellowish tint.
Beneficial features
Speaking about the benefits of Kaimak curd cheese for the human body, first of all, it should be noted that this product contains a huge amount of useful minerals and vitamins. And there are a lot of proteins in it that are vital for maintaining a normal muscle condition.
In the reviews of kaimak curd cheese left by specialists in the field of gastroenterology and nutrition, it is often noted that this product is ideal for dietary nutrition. First of all, this is due to the fact that it is very easily and quickly digested in the stomach.
Kaymak is a product that helps maintain visual acuity, and also helps restore the nervous system. Moreover, due to the increased content of calcium in its composition, cheese can significantly strengthen the bone tissue of the body and normalize the level of pressure.
Kaimak contains potassium, which is vital for the normalization of the cardiovascular system of the human body.
About the dangers of cheese
Speaking about the negative properties of kaimak curd cheese, it should be noted that it is a fairly safe product to eat. An exception is the case when a person has an individual intolerance to its components.
Moreover, when eating such a treat, it is recommended to remember that it is not a dietary product - the average calorie content of Kaimak cheese is about 242 kcal. First of all, this should be remembered to those who want to lose weight or suffer from obesity.
Kaimak curd cheese composition
It should be noted that only cheese that consists entirely of natural ingredients is of high value. What should be included in the product? First of all, the components include milk or sour milk. But in order to get real cheese, these components are subjected to special processing. It should be noted that quite often kaymak is prepared on the basis of cow or sheep milk, which has a high level of fat content.
The composition of the cheese can also include natural cream, salt and lemon juice, which is used to improve the clotting process of the milk mass.
Curd Kaymak: how to cook
In order to cook Kaimak curd cheese at home, you need to take 800 g of sour cream, 1200 ml of fat cow's milk (it is advisable to use unpasteurized product), as well as three tablespoons of lemon juice. All components must be combined in one bowl, mix well and put on a slow fire. As soon as the mixture boils, it must be immediately removed from the fire, and then the solid mass is poured onto clean gauze, squeezing the formed serum.
After carrying out all the procedures, the edges of the gauze must be tied on top, and tightly fixing the mass, hang the resulting "knot". The cheese cooked according to this recipe is cooked quite quickly, after just 30 minutes it can be eaten.
Serbian Kaymak
It should be noted that, having visited the Balkans, many Russian tourists tend to try the Kaimak curd cheese, prepared according to the original recipe - it is considered a local culinary attraction. Its preparation is carried out exclusively from cow's milk, which is preheated to a rather high temperature (about 94 degrees), and then poured into special wooden utensils (rolls). Next, the mass is cooled to a minimum temperature, and then, after a day, the finished kaimak is collected.
To create cheese according to the traditional Serbian recipe, you need to take 4 liters of fat cow's milk and put on fire, bring to a high temperature, but not to a boil. After this, the resulting mass, in accordance with the technology, needs to be poured, and then, after a day, remove the selected cheese from the top.
As practice shows, you can eat cottage cheese Kaimak with sandwiches immediately after cooking. However, many culinary experts recommend letting it brew for several days (5-7 days). So it will gain a brighter and brackish taste.
Cooking use
As practice shows, in areas where kaymak is a traditional product, it is used in its pure form, with bread. And also cheese of this type goes well with vegetables and meat, due to which it sometimes harmoniously complements various salads and hot dishes served in elite restaurants.
This soft curd cheese is very often used for cooking pastries and baking. It goes well with jam and honey.
Culinary reviews that prefer to use Kaimak curd cheese for cooking often say that this particular component is able to give a lot of tenderness, as well as a special piquancy to the taste of the finished work of culinary art.
How to store
It is no secret that the proper storage of the cheese in question ensures the long-term preservation of its positive taste. As practice shows, the best period of use of this product occurs immediately after its preparation (in the first 4-5 days). It was at this time that it had a delicate texture and soft consistency. After the specified period, the cheese acquires a more salty taste and becomes harder, which, as a rule, harms the taste of many dishes in which it is included.
Top Kaymak Cheese Manufacturers
Which manufacturers are ready to offer the best kaimak in the world? In the ranking of such, the priority is occupied by cottage cheese Kaimak Sabao-AD 70% (2 kg), specially produced for use in the preparation of confectionery, as well as Japanese cuisine. Its official producer is Serbia. The average cost of this product on the Russian food market is around 850–900 rubles for a full package weighing 2 kg.
Culinary experts also quite often choose a natural curd product produced by Adria, which, in terms of taste, is more like Philadelphia cheese. And 200 g of this product can be bought at a price of about 90-100 rubles.