An unrestricted area of ​​milk used in the profile industry (cow, sheep, goat, buffalo) serves to obtain a must-have by-product from dairy districts: urda. Sheep’s milk is used more frequently in the preparation of this assortment of cottage cheese sweet cheese.

Urda has a soft and crumbly texture, with a high protein content and low in fat. It is transported and stored, after draining, in the form of blocks weighing 1-1.5 kilograms, wrapped in clean textiles. Like the other cheeses from the Telemea family, the urda is eaten fresh. It is frequently recommended in weight loss diets, due to its high content of calcium, vitamins (A, B2, B12), protein and due to the total lack of salt. The traditional processes of stopping salt spoilage have long been abandoned, making the authentic urda, without preservatives and plastic packaging, to have, unfortunately, the disadvantage of rapid spoilage. Regardless of the storage conditions, the urda without preservatives ferments after three days, by way of putrefaction.

Simple, but careful

Being a product to which few ingredients are added, urda left room to be perceived easily, not only with direct reference to the digestive contribution. He unjustifiably assimilated this quality in the evaluation of the productive process, one not exactly superficial. To prepare the warp, the whey left over from the preparation of the sweet cheese is boiled for an hour, at 80-95 degrees Celsius, during which the rest of the protein precipitates.

During boiling, the whey is stirred continuously to avoid easy sticking to the bottom of the pot and smoking. The urda pieces gradually appear on the surface of the composition, where they separate, being then placed in the seats, for the whey to drain, an operation that lasts about 10-12 hours.

In this phase, the urda appears as a homogeneous paste, finely granulated and white-gray. It is eaten fresh, kneaded or salted. The only way to prolong shelf life is to preserve it in fir bark. From about 10-12 liters of whey results about a kilogram of urda.

For diets, for diversity

With only 8% saturated fat and an important high quality protein stock, urda is recommended for consumption by doctors in cases of obesity or atrophy of muscle quality. Small amounts of salt or other spices drive away the dominance of the bland taste. Due to the high nutritional density, the urda quickly offers the feeling of satiety, which is maintained for several hours after consumption.

Research by dietitians and nutritionists has confirmed the protection offered to the liver, in cases of occupational stress, by means of the essential amino acids with sulfur, which urda contains. 100 grams of urda have a content of 165 calories, protein: 18 grams, carbohydrates: 6 grams: sugars: 6 grams and lipids: 4 grams.

And this product enjoys more and more gastronomic recipes, ranging from the secular pancakes with urda and dill to the interesting cocktail with urda and strawberries. For diversity, here is a recipe, in tune with the season of this edition:

Urda ice cream.

For the preparation are needed, in addition to half a kilogram of urda: 25 grams of pistachios, 25 grams of walnuts, 25 grams of hazelnuts, 25 grams of sugared ginger cubes, 25 grams of cherries, 25 grams of apricots, 25 grams of grape compote, 2 tablespoons of brandy , 1 tablespoon vanilla essence, 4 egg yolks, 125 grams of powdered sugar, grated lemon or orange peel.

Pistachios, chopped walnuts and hazelnuts are finely chopped, then mixed with grated peel of a lemon or an orange. In a bowl, mix the ginger, cherries and grapes. Separately, rub the urda with vanilla essence and add over the fruit. The yolks, beaten with sugar until a foam is obtained, are put in a baine-marie, on the right heat, stirring until thickened. Leave to cool and pour everything over the first composition obtained. On a tray lined with foil, mix the mixture with the foil. After 12 hours of waiting in the freezer, the dish is waiting to be garnished with whipped cream, cherries and – of course – eaten. ( Teodora Chiorean )

Jintita, ricotta to the Romanian pastors

The whey left after straining the cheese forms small pieces of curd cheese, a product called tintita (jititiala, rimita). It is sometimes drunk, it is consistent as a food, but – unfortunately – it has become exotic due to its rarity, settling, rather, in the family of natural ingredients, irreplaceable in the recipes of some traditional foods. This by-product of pastoral craft rarely finds its place, in raw form, on tables dominated by standardized cheeses. A similar product, called ricotta and obtained by technical procedures similar to the target, has its origins in Italian Corsica and is making waves, by presentation. On the other hand, many of the Romanian dishes with historical tradition are inconceivable without intent,

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