To cook cheese it is not at all necessary to have special knowledge. There are such types of product that even beginner housewives can do. One of them is Adyghe cheese. For its preparation does not require exotic ingredients or special equipment. But on the palate, such a product is just a jumble. Each housewife will be able to verify this by trying to make Adyghe cheese from milk at home.
Material Content:
Classic Adyghe cheese recipe
Cooking Adyghe cheese at home is not difficult, especially since the cooking time will take no more than an hour. But you will have to be patient, because the cheese must not only be cooked, but also matured, acquiring a unique taste.
Ingredients:
- pasteurized milk - 2 liters;
- sour milk or kefir - 700 ml;
- table salt - to taste.
It is recommended to pour boiling water over the pot, skimmers, spoons and other used equipment for sterilization.
Technology:
- Pasteurized milk is poured into a five-liter pan and heated over low heat. Bring to a boil, stirring occasionally. At this stage, it is better not to leave the plate: milk can "run away".
- Kefir or yogurt is poured into boiling milk without stopping stirring.
- After a few minutes, it will become noticeable how the contents of the pan are divided into fractions: cottage cheese flakes will come up, and liquid whey will remain below. When it becomes transparent, you can turn off the stove.
- Next, you need a colander, which is covered with gauze (another similar fabric will do) in two layers. It is placed over a sink into which serum will later drain. Since many housewives prefer to leave the serum, instead of a sink, a colander can be placed over a bucket or other suitable container.
- The thick mass from the pan is transferred with a slotted spoon to a colander, gently pressing down on top with your hands to shape.
- Leave the cake mix for half an hour, letting the liquid drain completely.
- On both sides, the resulting cheese formation is rubbed with dry salt.
- After the ambassador, it is turned over and again placed in a colander. Leave for another 2.5-3 hours.
- Every 30 minutes, the cheese is turned over.
- After this time, the colander is put on a plate and put in the refrigerator for 7-12 hours. This is necessary for the cheese to finally mature and harden.
All that remains is to chop the finished cheese and serve.
Calorie Cheese Product
Adyghe cheese is often recommended by nutritionists as one of the lowest-calorie cheeses.
Per 100 g of this useful dairy product accounts for 225 to 240 kcal. That is, in one piece for a sandwich for breakfast contains about 60 kcal.
Moreover, the nutritional value of such cheese is quite high. 100 g of product contains 19 g of protein, 1.5 g of carbohydrates and 16 g of fat.
Adyghe cheese made from cottage cheese, especially a fatty product, will be more high-calorie, but its indicator will not exceed 300 kcal.
Cooking from whole milk and kefir
Another no less interesting cheese recipe. It has one significant difference: instead of sourdough, it uses kefir or homemade sour milk.
Ingredients:
- homemade milk - 2 liters;
- kefir - 700 ml;
- salt and seasoning to taste.
The yield of the finished product is 600-700 g.
Technology:
- Pour milk into a large container. Put on medium heat.
- As soon as a milk film begins to appear on the surface, kefir is added to the container with a thin stream.
- The milk-kefir mixture is boiled until separation into cottage cheese and whey. It is imperative to stir with a slotted spoon.
- The resulting cheese mass is laid out in a colander previously lined with gauze. Serum is allowed to drain.
- Then the cheese is transferred to a plate, rubbed with salt and spices, and then sent to the refrigerator for ripening.
The product is stored no more than 7 days. But, thanks to the excellent taste, it will disperse much faster than this period.
Yogurt Cheese
To prepare the next version of Adyghe cheese, you will need fresh milk and shop yogurt. The brand does not play a role, the main thing is that it does not contain sweet fillers.
Ingredients:
- milk - 4 liters;
- yogurt - 500 ml;
- salt to taste.
Yogurt is taken out of the refrigerator in advance so that it warms up to room temperature.
Technology:
- Milk is poured into a large pot, put on a strong fire.
- When it begins to boil, bubbles and waves will go, yogurt is poured into a thin stream.
- Continuing to stir constantly, the mixture is brought to the stage of separation.
- When the whey becomes clear, remove the pan from the heat.
- The colander is lined with gauze in 2 layers and the cheese mass is transferred to it. You can not use a slotted spoon at the same time, but simply gently pour the contents directly from the pan.
- The ends of the gauze are collected upward, forming a pouch. It is lifted above the colander so that the whey drains faster.
- The cheese is transferred from gauze to a plate, hands form cheese, slightly pressing the base. If at the same time a little serum is released, it does not need to be drained. So the cheese will remain wetter, more juicy.
- The plate is placed in the refrigerator overnight.
The serum remaining after cooking can be used as a starter to cook the next portion of cheese.
In a slow cooker made from goat milk
A slow cooker will help you prepare delicious homemade goat cheese. It will greatly speed up and simplify this process.
Ingredients:
- acidified goat milk - 1 liter;
- raw chicken egg - 1 pc.;
- seasonings and salt to taste.
Technology:
- Beat the egg with salt.
- Sour milk is poured into the multicooker bowl, the egg is added there. Mix the ingredients well.
- Set the "Baking" mode by setting the time to 20 minutes.
- When the milk is divided into curd flakes and whey, the slow cooker is turned off. The contents of the bowl are laid out in a sieve or colander.
- When the liquid drains completely (it will take several hours), the cheese mass is spread in a plate, formed and seasoned with spices.
You can not add salt and spices to the cheese, then its taste will more resemble cottage cheese.
Fried Adyghe cheese recipe
Adyghe cheese can be consumed not only in its raw form. To diversify the menu, you should try to fry it. This will make the taste of the product more piquant.
Ingredients:
- Adyghe cheese - 300 g;
- cloves of garlic - 1 pc.;
- butter - 2 tbsp. l;
- salt, black pepper, paprika - to taste.
Technology:
- Adyghe cheese is cut into even plates or cubes.
- Garlic is peeled, crushed with a press, or chopped very finely with a knife.
- Melt the butter in a pan, add garlic and seasonings to it. Fry the aromatic mixture for about 30 seconds.
- Pieces of cheese are laid out in a pan and fried on each side until a delicious golden crust appears. This will take 8-10 minutes.
Grilled cheese is perfect as an appetizer for wine or beer.
Delicious homemade whey cheese
Whey can successfully replace in the list of ingredients of cheese and yogurt, and kefir. Moreover, it has a very low price. And for those who have already made Adyghe cheese at home, you don’t even have to go to the store, but rather use the whey left over from the last cooking.
Ingredients:
- milk - 2 l;
- serum - 1.5 l;
- seasonings and salt to taste.
Technology:
- Milk is poured into a pan and set on fire. Stir continuously until it begins to foam.
- Pour the serum with a thin stream, again thoroughly stir the contents of the pan.
- When in the process of boiling cheesy lumps are formed, you can turn off the fire.
- The contents of the pan are transferred to a sieve and left for several minutes to drain the liquid.
- The resulting cheese is laid out in a mold, seasoned with salt and seasonings. Clean in the refrigerator.
After a few hours, you can enjoy fresh Adyghe cheese.
Adyghe cheese is not only a delicious treat, but also a product that is most useful for the body. Those who follow the figure can also add it to the menu without violating the rules of the diet. It is prepared in different ways, but in the end you always get a mouth-watering and satisfying product.
