Belper (quark cheese) in oil
| Ingredient | Qty, g | |
|---|---|---|
| Milk | ||
| Calcium chloride | ||
| Water | ||
| Mesophilic culture | to taste | |
| Coagulating enzyme | to taste | |
| Product release: | 700 g ?The product output is specified by the default number of ingredients. This recipe cannot be scaled to arbitrary ingredient proportions. | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 10 min | ||
| 2 h | ||
| 12 h | ||
| 12 h | ||
1 day 2 h 20 min | ||
|---|---|---|
| Proteins | 23.6 g |
| Fats | 25 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0 g |
| Calories | 300 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 55 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.30 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 4 286 |
| Weight loss | Detention | Set |
|---|---|---|
| 31% | 22% | 19% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
The preparation of belper starts with the pasteurization of milk.
Pasteurization of Milk
To do this, the milk must be heated to 68 degrees Celsius and maintained at this temperature for 10 minutes.
Then the milk should be cooled to 33 degrees Celsius by placing the pot in a bath of cold water to slow down the process and prepare it for the next stage.
Addition of Ingredients
When the milk reaches a temperature of 33 degrees, mesophilic cultures are added.
The cultures are evenly distributed over the surface of the milk, then wait for 3 minutes and mix well.
Let the milk sit for 2-3 hours.
Next, calcium chloride (1 g per 10 l of milk) is added to the milk. The calcium is first well dissolved in 30 ml of water, after which the solution is poured into the milk and thoroughly mixed.
Then, milk-clotting enzyme (1/5 of the norm for 1 l of milk) is added. The enzyme is also first diluted in 30 ml of water and introduced into the milk.
After adding the enzyme, mix the milk thoroughly and then stop its movement.
Leave the milk for 12 hours to form the curd.
After this time, carefully transfer the curd into cheesecloth and hang it for 12 hours to let the excess whey drain.
After the whey has drained, the cheese can be shaped into balls or seasoned to taste by adding garlic, herbs, and other spices.
Additional articles
- Title ▶️
- Recipe ▶️
- Pasteurization of Milk ▶️
- Addition of Ingredients ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
