Sour Urda

Milk and milk products - Serbia

Urda or whey cheese belongs to category of fresh cheeses produced from raw sheep's milk. It has soft, spreadable consistency with 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). It is made in the areas of Dimitrovgrad, Homolje and Podunavlje in Serbia in quantities of about 5000 kg per year. To make urda, 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 ration of one teaspoon per liter. The whey should not reach boiling point and should be constantly stirred for 20 minutes. Next, it is removed from the heat, and urda forms as a layer on top of the whey. This separation processes continues during the natural cooling of they whey in the container. The cooled urda is placed into cheesecloth, which is hung to drain for 30 minutes. The fresh urda is then ready for serving or to be stored in a cool place for later use. While urda can still be found on the market today, the introduction of new food safety standards means that its future is uncertain. It is mainly produced in small quantities in households by producers who do not have the money to invest in new, registered dairies to sell traditional products.