1. Prepare the Milk: Pour 2 liters of 3% milk or whole milk into a large pot. Heat it slowly over medium heat until it reaches just below boiling point, approximately 176-194°F (80-90°C). Ensure the milk does not boil, as this can affect the texture of the curds.

2. Curdling the Milk: Once the milk is hot, add the juice of 1-2 large lemons or 50-100 ml of white vinegar. Adjust the amount based on how much curdling you observe. Optionally, add a pinch of salt for flavor. Gently stir to combine the acid with the milk, which will cause the milk to curdle and separate into curds and whey.

3. Forming the Curds: Maintain a medium to low heat and watch as the milk curdles, turning the liquid a yellowish hue. This process takes about 5-10 minutes. Avoid excessive stirring to keep the curds intact. Once the curds have formed and the liquid is mostly clear, remove the pot from the heat. Let it sit undisturbed for a few minutes to allow the curds to firm up.

4. Draining the Curds: Line a colander with cheesecloth and place it over a bowl to catch the whey. Gently pour or scoop the curds into the cheesecloth. For a firmer Urda, let the curds drain longer or gently press to expel additional liquid.

5. Seasoning and Storing: Season the curds with salt if desired. You can also mix in herbs or spices at this stage to add flavor. Once adequately drained, transfer the Urda to a container and refrigerate. The Urda is best enjoyed fresh and should be consumed within a few days. It can be eaten as is or used in various recipes. 🧀✨
   
   

   ————
   
   

   TYPES OF MILK FOR MAKING URDA: When making Urda, a traditional Balkan whey cheese, the choice of milk can greatly influence the flavor, texture, and overall quality of the final product. Here’s a detailed guide to selecting the best milk for making Urda:

🐄 Whole Cow's Milk:

• Pros: Readily available and affordable, whole cow's milk provides a neutral flavor base and creamy texture, suitable for those new to cheesemaking.

• Cons: Opt for non-homogenized milk if possible, as the natural fat globules in non-homogenized milk enhance the texture of the cheese.

🐑 Sheep’s Milk:

• Pros: Traditionally used in many regions for Urda, sheep's milk is richer in fat and protein than cow's milk, yielding a denser, creamier cheese with a distinctive, slightly sweet flavor.

• Cons: It can be more expensive and harder to find outside of specialty stores or regions where sheep farming is prevalent.

🐐 Goat’s Milk:

• Pros: Goat’s milk provides a unique tangy flavor and firm texture. It is also slightly easier to digest due to its fat molecule structure.

• Cons: The distinct flavor of goat’s milk might not appeal to everyone and can dominate the mild nature of Urda.

🥛 Raw, Fresh Milk:

• Pros: Offers a depth of flavor unmatched by pasteurized milk due to its natural enzymes and bacteria, which can also aid in the cheesemaking process.

• Cons: Availability is restricted in some areas due to health regulations, and there is a slight risk of pathogens, which can be mitigated by sourcing from reputable farms.

KEY FACTORS:

• Fat Content: Higher fat content in milk results in creamier, richer cheese. Whole milk (3-4% fat) is ideal, but you can also use milk with higher fat percentages for a richer Urda.

• Pasteurization: Avoid ultra-pasteurized milk as it doesn’t curdle well. Regular pasteurized milk is acceptable, but raw or low-temperature pasteurized milk is preferable for better flavor and texture.

• Freshness: Fresh milk yields better cheese. Stale or older milk can affect the flavor and might not curdle as effectively.