Adyghe cheese is a unique product with many useful properties. It contains amino acids, phosphorus, proteins, B vitamins, and a daily intake of 80 g of cheese satisfies the body's daily calcium requirement. In addition, Adyghe cheese has a relatively low calorie content (240 kcal per 100 g) and is perfect for those who follow the figure.
Pick your recipe
You will need
-
- 3 liters of pasteurized milk;
- 1 liter of kefir;
- 1-2 teaspoons of salt.
Instruction manual
1
In Russia, there is a national standard that imposes requirements on the composition of soft cheeses. According to this document, all producers should make Adyghe cheese only from cow's milk, and salt is also allowed. It is easy to make Adyghe cheese from these simple and affordable ingredients at home. Just keep in mind that pre-training will take you a couple of days.
2
Adyghe cheese refers to brine cheeses obtained using fermented milk sourdough. At the factory, various chemical compounds are added for milk coagulation; at home, they can be replaced with ordinary kefir. So, from 1 liter of kefir, boil the serum. To do this, place a container with kefir on a slow fire. After about 5 minutes, you will notice how cottage cheese separates from kefir and floats to the surface. Heating must be stopped.
3
Strain the resulting mixture through cheesecloth. We do not need cottage cheese, but pour the light green serum into a jar and leave at room temperature for 2 days for souring.
4
After 2 days, you can start cooking Adyghe cheese. Pour fresh pasteurized milk into a pan and bring to a boil. Continuing to boil the milk over low heat, add the prepared whey to it. After 5-7 minutes, the milk will begin to curl, and the pieces of cheese will separate from the whey.
5
Remove the pan from the heat. Strain the mixture through cheesecloth or flip it over a colander. Salt the cheese to taste, mix thoroughly.
6
Without removing the gauze, form the head of cheese from the resulting mass. Put the cheese under the press, put it in the refrigerator for the night.
7
In the morning, drain the released liquid, get the Adyghe cheese from gauze. You can start tasting!
note
Adyghe cheese is used to make khachapuri, dumplings, sandwiches, salads. To diversify its somewhat fresh taste, combine this cheese with herbs (parsley, cilantro, dill, basil, mint) or garlic.
Useful advice
The simplest press can be built using two plates, between which a cheese billet is placed. A liter jar of water is placed on top of this design.
- Adyghe cheese
- making Adyghe cheese