Patrick Oconnell
Urda is a fresh whey cheese produced in the Balkans, particularly in Romania and Serbia, and is made from the whey of sheep's, goat's, or cow's milk. It is a light, low-fat, sweet cheese with a soft, spreadable consistency and a characteristic sour and milky taste. The process of making Urda involves heating the whey to 90°C, adding rennet, and constantly stirring to prevent the mixture from boiling. The mixture is then cooled, allowing the urda to form a layer on top of the whey. The cooled urda is drained in a cheesecloth, hung, and then served.
| Characteristics | Values |
|---|---|
| Type of Cheese | Whey Cheese |
| Milk Source | Cow, Sheep, or Goat |
| Texture | Soft and Spreadable |
| Taste | Sour and Milky |
| Water Content | 70% |
| Dry Matter Content | 30% (20% protein and 5% fat) |
| Production Location | Dimitrovgrad, Homolje, and Podunavlje in Serbia |
| Annual Production Quantity | 5000 kg per year |
| Production Method | Heating strained whey to 90°C, adding rennet, stirring, and draining |
| Fire | Used to give natural color and smoked cheese flavor |
Explore related products
What You'll Learn
Urda is a whey cheese made from raw sheep's milk
Urda is a type of whey cheese made from raw sheep's milk. It is a fresh, soft, and spreadable cheese with a characteristic sour and milky taste. It is produced in the Balkans, particularly in Romania and Serbia, and is also found in Greece.
To make urda, raw sheep's milk is first poured into a wooden barrel with a strainer cloth on top. Lamb rennet, which comes from the stomach of newborn lambs, is added to the warm milk to speed up the curdling process. After about 30 minutes, the enzymes will separate the curds and whey. The curds are then broken into small pieces, placed in a draining cloth, and hung to drain.
The whey that is strained off during this process is then used to make the urda cheese. It is heated to 90°C in a large cooking vessel, and rennet is added at a ratio of one teaspoon per liter. The mixture is constantly stirred for 20 minutes without reaching a boil. As the whey cools naturally in the container, urda forms as a layer on top.
Once the urda has separated from the whey, it is placed into a cheesecloth and hung to drain for about 30 minutes. The final product is a light, low-fat cheese with a soft and spreadable consistency. Urda is often used as a dessert or spread and is similar to Italian ricotta cheese.
The Birth of Stilton Cheese: A Historical Overview
You may want to see also
It can also be made with a mixture of sheep and goat milk
Urda is a fresh, light, low-fat, whey cheese produced throughout the Balkans. It is made from the whey of sheep's milk and has a soft, spreadable consistency with a characteristic sour and milky taste. It can also be made with a mixture of sheep and goat milk.
To make urda, the raw milk is poured into a wooden barrel with a strainer cloth on top. Lamb rennet is added while the milk is still warm to speed up the curdling process. The enzymes separate the curds and whey in about 30 minutes. The curds are then broken into small pieces, placed in a draining cloth, and hung to remove the remaining whey. The whey that has been strained is then heated to 90°C and rennet is added. The mixture is stirred constantly for 20 minutes and then removed from the heat. As the whey cools, the urda forms as a layer on top of the whey. The urda is then placed into a cheesecloth and hung to drain for 30 minutes.
A study on the semi-industrial production of Kashkaval of Pindos cheese found that there were no significant differences between the physicochemical, textural characteristics, soluble nitrogen fraction, and total fatty acid content of Urda cheese made with 100% sheep milk and Urda cheese made with 90% sheep milk and 10% goat milk. Both cheeses received high scores during the organoleptic evaluation.
Cheese for Nachos: The Ultimate Melty Combo
You may want to see also
It is a fresh, soft, low-fat cheese with a sour taste
Urda is a fresh, soft, low-fat cheese with a sour taste. It is a whey cheese produced throughout the Balkans, made from the whey of cow's, sheep's, or goat's milk. Urda is the Romanian shepherd's version of Italian ricotta.
To make urda, the whey strained during the separation of the cheese mass is put into a large cooking vessel and heated to 90°C. To prevent the cheese from sticking to the bottom of the vessel, it must be constantly stirred. Once cheese lumps begin to float on the whey, it is removed from the heat. Urda then forms as a layer on top of the whey as it naturally cools. The cooled urda is placed into a cheesecloth and hung to drain for around 30 minutes.
The process of making urda cheese begins with milking sheep by hand. The milk is then carried to a hut for traditional cheese-making. The raw milk is poured into a wooden barrel with a strainer cloth on top. To speed up the curdling process, lamb rennet is added while the milk is still warm. The lamb rennet comes from the stomach of newborn lambs, no older than 6-7 days. After 30 minutes, enzymes will separate the curds and whey. The whey is then removed, and the cheese is broken into small pieces.
Urda has a soft, spreadable consistency and a characteristic sour and milky taste. It contains around 70% water and 30% dry matter, 20% of which is protein, and 5% of which is fat. The fat content of urda cheese is low, making it a healthy product for consumers.
The Gouda Cheese-Making Process at Castello
You may want to see also
Explore related products
The cheese is made by heating whey to 90°C and adding rennet
Urda is a fresh whey cheese produced in the Balkans, particularly in Romania and Serbia. It is made from the whey of cow's, sheep's, or goat's milk. To make urda, the whey strained during the cheese-making process is collected and put into a large cooking vessel. This vessel is then heated to 90°C, and rennet is added at a ratio of one teaspoon per litre. The mixture should not be allowed to reach boiling point, and it must be constantly stirred for 20 minutes. After this, the mixture is removed from the heat, and the urda forms as a layer on top of the whey. This separation process continues as the whey cools naturally in the container.
The process of making urda begins with the traditional preparation of cheese. After milking sheep or goats by hand, the raw milk is poured into a wooden barrel with a strainer cloth on top. To speed up the curdling process, lamb rennet is added while the milk is still warm. Lamb rennet is derived from the stomach of newborn lambs, not older than 6-7 days. In about 30 minutes, enzymes will separate the curds and whey. To remove the whey, the cheese is broken into small pieces, put into a draining cloth, and hung to drain.
The whey collected from this process is then used to make urda. The whey is heated to 90°C, and rennet is added. The mixture is stirred constantly for 20 minutes, preventing it from reaching boiling point. As the mixture cools, the urda forms as a layer on top of the whey. This natural cooling and separation process is crucial to the formation of the cheese. Once the urda has formed, it is placed into a cheesecloth and hung to drain for about 30 minutes.
Urda is a light, low-fat, sweet cheese with a soft, spreadable consistency. It has a characteristic sour and milky taste. It contains around 70% water and 30% dry matter, with 20% protein and 5% fat. The semi-industrial production of urda cheese involves using sheep or a mixture of sheep and goat milk. The traditional methods of making this cheese have been adapted for semi-industrial manufacturing, ensuring the preservation of its standard characteristics and traditional recipe.
The Making of Cabecou Cheese: A French Delicacy
You may want to see also
It is then hung in a cloth to drain and cool
Once the curds and whey have been separated, the next step in making Urda cheese is to drain and cool the mixture. The whey, a byproduct of the cheese-making process, is strained and heated to 90°C in a large cooking vessel over a fire. It is important to constantly stir the mixture to prevent it from reaching a boil. After heating, the mixture is removed from the heat, and as it naturally cools, the Urda begins to form as a layer on top of the whey.
At this stage, the Urda is carefully collected and placed into a cloth, typically a cheesecloth. The cloth is then hung, allowing the Urda to drain further and complete the cooling process. This step ensures that any excess liquid is removed, resulting in a light and low-fat cheese. The cloth acts as a strainer, allowing the Urda to retain its soft and spreadable consistency while also aiding in the development of its characteristic sour and milky taste.
The hanging cloth method is a traditional technique used in the Romanian villages of Bucovina. It is a crucial step in the production of Urda, a type of fresh whey cheese. By draining and cooling the Urda in this manner, the cheese maker ensures that the final product has the desired texture and flavour. The process also helps to extend the shelf life of the Urda, as removing excess moisture inhibits the growth of bacteria.
Additionally, hanging the Urda in a cloth allows for a certain level of control over the moisture content of the final product. Depending on the desired consistency and texture, the cheese maker can adjust the draining time. A shorter draining period will result in a creamier and softer cheese, while a longer draining time will yield a drier and firmer cheese.
The natural cooling process, aided by the hanging cloth method, also contributes to the unique characteristics of Urda. Slow cooling allows the proteins and fats in the Urda to align and form a cohesive mass, resulting in a cheese that is not only delicious but also has a pleasing mouthfeel and texture.
Cheetos Cheese: What's in the Bag?
You may want to see also
Frequently asked questions
Urda is a fresh whey cheese produced throughout the Balkans. It is made from the whey of cow's, sheep's, or goat's milk. It has a soft, spreadable consistency with a characteristic sour and milky taste.
To make Urda, the whey that is strained during the separation of the cheese mass is put in a large cooking vessel and heated to 90°C. Then, rennet is added in a ratio of one teaspoon per liter. The mixture should not reach boiling point and should be constantly stirred for 20 minutes. After that, it is removed from the heat and the Urda forms as a layer on top of the whey. The Urda is then placed into a cheesecloth, which is hung to drain for 30 minutes.
Urda is the Romanian shepherd's version of Italian ricotta.
