Lor (cheese)

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Lor

Lor is a crumbly, low-fat, high-protein whey cheese . It is made in rural areas of Azerbaijan and Turkey from milk from cows , buffalos and sheep .

Lor is made from the whey that is used in the production of other cheeses such as Kaşar and Mihaliç cheese or pitch . The whey is heated for about 30 minutes at 100 ° C, which in combination with the low pH of the proteins contained denature and precipitate can. The resulting fine crumbs rise to the surface, are skimmed off and placed in a cloth bag to drain.

With a small amount of milk sugar left over , Lor tastes like slightly sweet cream . It has no pronounced fragrance, a soft consistency and is creamy-white in color. Fresh Lor is perishable very quickly.

Lor is low in salt and is eaten as a spread on bread mixed with walnuts, tomato paste and spices. It is also used to fill Sigara böreği as well as in Börek and Gözleme .

See also

Web links

Commons : Lor (cheese)  - collection of pictures, videos and audio files

Individual evidence

  1. ↑ a b c Yahya Shafiei Bavil Oliaei: Lor . In: Catherine Donnelly (Ed.): The Oxford companion to cheese . Oxford University Press , New York 2016, ISBN 978-0-19-933088-1 , pp. 445-456 .