Buko cheese

Soft cream cheese Arla Buko was invented in Denmark over 50 years ago. It is a curd young cream cheese with a special aroma and sour taste. Sometimes it is confused with another famous representative of dairy cheeses - philadelphia. They are really similar in appearance and taste characteristics, but Buko is cheaper and has a longer shelf life.

The name comes from two Danish words for cow, buh and ko. Buko is made from the milk of Danish cows, which gives it its unique creamy taste. Arla owns the recipe for brewing the product and actively sells it around the world. The curd base does not require aging, so Buko belongs to the so-called young cheeses. Buko's recipe is simple. To get 1 kilogram of the finished product, 5 liters of milk are needed, which is first pasteurized and then fermented by adding lactic acid bacteria. After that, the fermented milk is heated so that it is possible to separate the cheese itself from whey, salted and turned into a cream. While still hot, Buko is packaged in a package, then cooled. All kinds of additives are introduced into some varieties of the product, which make these types of cheese unique.

Danish dairy product is very useful because it contains many vitamins and minerals. The standard components for milk - phosphorus and calcium, do not disappear anywhere from cheese, so its use has a positive effect on bones and joints.

Buko curd is mostly eaten with sandwiches, but it is also occasionally found in seafood dishes, baked goods and desserts. By the way, the cheese itself belongs to low-calorie varieties, so you should pay attention to this if a person is on a diet. However, for those who suffer from chronic diseases of the cardiovascular system and gastrointestinal tract, the use of this product may be undesirable.

Produced varieties of the product

At the moment, quite a lot of varieties of this soft curd product are produced. All of them are in demand, because with their help it is always easy to cook something incredibly tasty and unusual.

In addition to the standard fat cheese, Arla has also patented a lighter version with fat only about 9 grams per 100 grams of product. This is a dietary type that is sure to please those who follow the calorie content of the meals consumed. The second and third types of Buko are cheeses with herbs of regular and reduced calorie content. They contain dill, onions, spicy spices and sweet paprika. Very unusual is the Blueberry Buko, which includes a dressing of fresh blueberries. It is great for desserts and breakfasts. An Italian note in the Buko line is Tapas cheese with basil, paprika and olives, Arugula Pesto with arugula, basil, garlic and lemon juice, and "Tuscany" with additives from eggplant, zucchini, tomatoes, thyme, onion and paprika. All these types of cheeses are quite fragrant.

More standard types of product include honey-mustard recipe, cheeses with horseradish, pineapple and onions. In these products, 1-2 ingredients are additionally introduced, which help to place the flavor accents of those dishes where the cheese is directly added.

Complex compositions of cheese with additives include such varieties as:

  • “Garden herbs” with spices, onions, parsley and dill;
  • "India" with turmeric, papaya, curry, chili ;
  • "Rose and black pepper" with a fragrant pepper base;
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  • " Goat cheese" with the addition of 5% goat cheese to the milk.

All varieties of creamy Buko are incredibly popular in many countries, so manufacturers do not stop and constantly expand their range. When choosing curd cheese, you need to carefully study the composition of the product. The original product uses only milk and milk culture, cream and salt. There are absolutely no stabilizers and preservatives in it, although it is stored longer than its famous analogue - Philadelphia cheese.

Home cooking

All cream cheese lovers can cook it at home on their own. In this case, Buko's calorie content can be adjusted to suit your own needs by choosing milk of the appropriate fat content. In addition, vegetables, herbs and spices can be added to the homemade product to get an original taste. Such cheese is very useful for snacking, and for use in recipes for other dishes, it is better to make classic cream cheese. Just keep in mind that it is the creamy taste that can be obtained using milk with a fat content of at least 10%.

The recipe for homemade Buko requires strict adherence to all instructions:

  1. Milk must be heated to 30 degrees.
  2. Dilute a package of calcium chloride in 50 ml of boiled water and add to milk strictly in proportion - 1 teaspoon per 10 liters.
  3. Pour live bacteria (sourdough) into milk, wait about 2 minutes and mix well.
  4. Cover the container with milk to ripen the cheese and do not disturb it for about a day. Willingness to determine the thin layer of whey over the entire surface of the milk.
  5. Taste the product for density - if the whey does not separate well, then Buko is not ripe, but it is also not recommended to overage the cheese, since the cheese may turn out sour.
  6. After ripening, the cheese is transferred to a colander, in which gauze is covered, and left for 2 hours so that all the whey is glassed. After that, the gauze is carefully hung by the edges, and the cheese flows down in the air for about 20 hours. At this time, it is best to add the finished product to your liking.
  7. To get a drier product, a longer drying time is needed. After drying, the cheese must be mixed and its consistency is evened out. In the same period, you can introduce any additives - herbs, spices, pieces of vegetables and salt again.

The finished product is stored in the refrigerator under the lid for two weeks. As a rule, during storage, the cheese can dry out a little more and release whey. To give a creamy consistency, it can be thoroughly stirred each time before use.

Culinary delights with Buko

Since Buko is the twin of Philadelphia cheese, it is not surprising that it is widely used in Japanese cuisine. Sushi and rolls with such cheese are no different from the original ones, but they are stored and remain fresh a little longer.

Buko is used in Mediterranean cooking. Any seafood dishes are perfectly mixed with sauces and gravies based on this cheese. Meat baked with Buko cheese and herbs is also tasty.

Delicate cheesecakes are made from soft and elastic cheese. Buko is one of the best bases for this dessert. The classic cheesecake recipe calls for 600 grams of cheese, 400 grams of shortbread or dough, 200 grams butter, 200 grams of cream, 150 grams sugar, 3 eggs, vanillin, chocolate.

Preparing the dish is very simple. First, the butter is melted, then crumbs of cookies or shortcrust pastry are added to it. To crumble cookies, you can grind them in a blender or crush them with a rolling pin. Mix butter with dough and place in a mold. Cool the form in the refrigerator. Buko is whipped with sugar, vanilla, cream and eggs, then this mixture is spread over a mixture of butter and biscuits. Melt a bar of chocolate in a water bath. Pour liquid chocolate over the cake and filling in the form. Wrap the mold tightly with foil so that water cannot seep through . Place the wrapped form in a larger form, half filled with water. Send both forms to the oven, heated to 180 degrees, for an hour.

When the cheesecake is ready, it should be cooled at room temperature, and then put in the refrigerator for a couple of hours. Only then can the dessert be cut.

Soft curd cheese can serve as a decoration for a festive table or as a snack on weekdays. Knowing how to cook dishes with Buko is not at all difficult, but even in its pure form this product is quite tasty and nutritious, so it should be kept on hand by all lovers of fast but healthy food.