Making Adyghe cheese at home is not difficult, and the benefits of consuming a natural product made by yourself are undeniable. The taste of soft cheese, easily cooked for an hour, milky with a delicate texture.

Basic Adyghe cheese recipe

Initially, Adyghe cheese was made from milk, goat or sheep. Currently, it is prepared from cow's milk, which makes it possible to get cheese at home, right in the kitchen. Several recipes are known.

So, for the manufacture of a cheese head weighing 500 grams, you will need the following products and materials:

  • pasteurized cow's milk - 2 l;
  • yogurt (kefir) - 600 g;
  • salt, spices (to taste);
  • gauze;
  • a sieve (or colander);
  • a pan with a volume of at least 3 liters;
  • pan (deep salad bowl), in which it will be possible to place a sieve;
  • deep dish (salad bowl, or cheese pan).

We execute sequentially:

  1. Pour milk into a saucepan and put on moderate heat.
  2. Wait for the appearance of small bubbles and films.
  3. Without boiling, gently stirring the milk with a spoon, slowly pour in the yogurt (kefir).
  4. Continue stirring. In the meantime, milk will begin to curl into lumps.
  5. Wait until the whey that has separated from the milk turns green, and turn off the heat.
  6. Continue stirring for a minute.
  7. Then prepare a pan (salad bowl), install a sieve in it. Cover it with gauze.
  8. Carefully put (pour) the contents of the pan into a sieve.
  9. Allow to drain excess fluid, quickly shift cheese into a deep dish.
  10. While the cheese has not cooled, season it with salt and add, if desired, spices.
  11. After cooling, cover the cheese with a lid and put in the refrigerator.

Important! The cheese must not be allowed to completely lose fluid. Since this may affect its taste.

Cooking from whole milk and kefir

The birthplace of Adygea cheese is the Republic of Adygea, where local women prepare it from whole milk and kefir.

To make cheese according to this recipe, you will need:

  • whole milk (cow, sheep) - 3 l;
  • kefir - 1 l;
  • salt - 20 g.

We execute sequentially:

  1. Pour kefir into a saucepan and put on fire.
  2. Wait for the moment when the cottage cheese is separated from the whey, remove from the stove.
  3. Drain the serum and leave to sour for 2 days, without putting it in the refrigerator. From cottage cheese, you can make dumplings or cheesecakes, that is, use at your own discretion.
  4. After two days, boil the milk.
  5. Add the sour whey to the milk and cook over low heat.
  6. After about 8 minutes, the cheese rises to the surface, it remains only to catch it and strain it through cheesecloth.
  7. Formed a piece of cheese with salt, stir and hang in gauze to leave excess water.
  8. Then put the cheese in a mold and put in the refrigerator.
  9. Cheese periodically during the day, and drain the accumulated liquid.
  10. After a day, the cheese is ready for use.

Yogurt Cheese

You can make homemade Adyghe cheese without whey or kefir, replacing them with natural drinking yogurt.

So, for making cheese with the addition of yogurt you will need:

  • cow's milk (pasteurized or whole) - 2 l;
  • natural drinking yogurt - 1 cup;
  • salt, spices - to taste.

We execute sequentially:

  1. Pour milk into the pan and place on the stove.
  2. Wait for the bubbles to appear and, stirring gently, pour in the yogurt.
  3. Meanwhile, whey will begin to separate from the main mass, which will acquire a greenish tint. It is necessary to wait until it turns white again and remove from the stove.
  4. Slowly put the thick mass into a sieve covered with gauze.
  5. Give the cheese time to stand, so that the glass is excess liquid.
  6. Then transfer the cheese to a dish (form) and, if desired, season with salt and spices, put in the refrigerator.
  7. A day later, the cheese is ready.

In a slow cooker made from goat's milk

A multi-cooker will help to significantly facilitate the process of making Adyghe cheese at home.

To make goat cheese in a slow cooker you will need:

  • sour goat milk (or yogurt) - 1 l;
  • raw chicken egg - 1 pc.;
  • salt, spices - a couple of pinches (or to taste).

We execute sequentially:

  1. Beat the egg by adding salt.
  2. Pour milk (yogurt) into the bowl.
  3. Add beaten egg and mix.
  4. Turn on the slow cooker for baking for 20 minutes. During this period, the serum should separate from the bulk.
  5. Turn off the slow cooker and carefully put the contents into a sieve.
  6. Allow liquid to drain for several hours.
  7. Then put the mass in a form, seasoning with salt, spices to taste.

Important! Salt and spices can not be used at all, then the cheese will have a special natural taste. And, on the contrary, the more salt is added, the more cheese will resemble cheese.

Delicious homemade whey cheese

One of the most popular recipes for Adyghe cheese is cooking with whey (the product is sold in the store).

To make cheese you will need:

  • milk - 2 l;
  • serum - 1.5 l;
  • salt, spices - to taste.

We execute sequentially:

  1. Pour milk into the pan and place on the stove.
  2. It must not be allowed to burn, it is necessary to constantly stir.
  3. Wait until the foam forms on the milk, and, stirring gently, pour in the serum.
  4. Boil until thick lumps appear.
  5. Remove from stove. Put the contents of the pan in a sieve.
  6. Allow the cheese to settle so that the excess liquid is gone.
  7. Then put it in a mold, seasoning with salt and spices as desired.
  8. Remove the formed cheese head in the refrigerator.
  9. After solidification, the product is ready for use.

Tips of experienced cheese makers

  1. In the manufacture of Adygea cheese using an electric (gas) stove, it is possible to burn milk. In order to avoid this, it is necessary to do the following: before pouring milk into the pan, pour a little water into it, boil and only after that gradually pour milk. It is important that you add any ingredient to the pan gradually, while stirring constantly and gently.
  2. It must be remembered that the quality of the cooked cheese directly depends on its ingredients.
  3. Since the product has a moist consistency, whey residues can be used for additional moisturizing during storage.
  4. In addition to spices, spices and salt, when forming the head of cheese, you can add fresh herbs.
  5. Homemade Adyghe cheese can be kept in the refrigerator for only 4 days. The sealed product will be stored in the freezer for up to 10-12 days.
  6. Cheese easily absorbs the odors of other products, so it needs to be tightly packed.
  7. Sprinkle cheese with coarse salt.
  8. Serum left over from the preparation is used for various baking. Sour whey is stored in a freezer for a long time. In the future it can be used to prepare a new batch of cheese.

Everyone can master the art of cheese making, and it’s worth starting with the Adyghe cheese, the easiest to make.

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