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Cheese from North Macedonia and Montenegro
Urdă is a boundary entry, a whey cheese set by heat with no lactic fermentation and no ripening. Whey left from making kashkaval or white brined cheese is heated with stirring to 90 °C, sometimes with citric acid to bring it to pH 5.2–5.4, and held 20 minutes until the proteins float as curds. The curds drain about 8 hours and the soft, low-fat cheese is sold within days.
| Fresh whey from kashkaval or white brined cheese | Processed within 2 hours of draining in the industrial study[chadikovski2022][chadikovski2023] |
| 20 % citric acid solutionto pH 4.5–6.0 in the trials (best yield at 5.2–5.4) | [chadikovski2022] |
| Starter | none; whey cheese is made without lactic acid bacteria |
Total time across the recorded steps: 12 h
What changes: Fresh sweet whey is drawn off from a rennet cheese
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Urdă is a boundary entry, a whey cheese set by heat with no lactic fermentation and no ripening. Whey left from making kashkaval or white brined cheese is heated with stirring to 90 °C, sometimes with citric acid to bring it to pH 5.2–5.4, and held 20 minutes until the proteins float as curds. The curds drain about 8 hours and the soft, low-fat cheese is sold within days. Made in 4 steps over 12 h. The longest step, drain, takes 8 h (Chadikovski A 2022) and runs at 19–21 °C (Chadikovski A 2022).
| Main step | 8 hReported[chadikovski2022] | Drain |
|---|---|---|
| Temperature | 19–21 °CReported[chadikovski2022] | Drain |
| Acidity | pH 5.2–5.4Measured[chadikovski2022] | Heat and acidify |
Made from the whey left over from rennet cheese, set by heat (and a little acid) rather than by bacteria, so it has no fermentation and no ripening.
With no lactic bacteria and high moisture, urdă keeps only a short time and is kept cold (the study stored it at 4 °C).
Every number is labelled with how it is known. How this atlas is made
Chadikovski and colleagues call urda a Macedonian dairy product with a long tradition, usually made from the whey of kashkaval or 'beaten' cheese from sheep and cow milk. Bojanic Rasovic and colleagues (2017) describe it as a long-standing product of Montenegro's mountain areas, made mainly for its own use, fresh and unsalted, though it can be kept longer in a vat (kaca) and eaten as mature urda. Chadikovski and colleagues (2022) classify it as a low-fat soft albumin cheese.
