Adyghe cheese at home: a recipe. Homemade cheese from milk

Preparing Adyghe cheese at home is not as difficult as it may seem at first glance. The benefit of such a product is obvious, as you will know its composition and will be assured of the quality of its components. How to make Adyghe cheese at home? The answer to this question you will learn from our article.

Adyghe cheese benefits

Adyghe cheese, whose fat content is usually 40%, is an excellent source of vitamins and trace elements. It is rich in protein, calcium and phosphorus. It includes amino acids that are irreplaceable for humans. Low caloric content of this wonderful product allows you to keep the figure in great shape and not gain weight. That is why soft milk cheese is recommended to include in the diet of athletes, children, pregnant women and people with weakened health. Traditionally, Adyghe cheese is made from sheep, goat or cow's milk, which is pasteurized at a temperature of 95 degrees. To add special taste to it, salt is added at a certain stage. What should be a quality Adyghe cheese? The fat content of the product directly depends on the fat content of the milk, therefore it varies from 14 to 40% for different manufacturers. The taste of cheese is pure, milky, moderately salty and slightly spicy.

Application of cheese

Adyghe cheese is tasty in itself, and therefore it is often used as an independent dish. This product can be used as a filling for pies, dumplings and chebureks, and it is an indispensable ingredient in vegetable salads and a variety of snacks. It can be served on the table as cheese with greens, with fruit, prepare with it the first dishes or pasta.

Homemade cheese from milk

Prepare a delicious treat for the whole family from regular milk, kefir and spices. How to make Adyghe cheese at home (recipe):

• Pour two liters of milk into a saucepan and put it on the fire. When the liquid is sufficiently heated, but does not boil, pour in 600 grams of kefir (you can replace it with curdled milk).
• Stir the contents of the pan until white lumps begin to appear on the surface.
• Turn off the fire and continue to interfere with dairy products with a wooden stick for a few more minutes.
• In a large bowl that is suitable for size, install a sieve, cover it with gauze and pour the contents of the pan into it.
• When the serum goes down, shift the future cheese into a separate bowl. Now it can be salted and add any spices.

The finished product should be cooled at room temperature, and then it can be served to the table or put in the refrigerator. Serum place in a dark place for several days. When it turns sour, it can be used as the basis for pancakes or pancakes.

Adyghe cheese at home. Recipe

Home-made way of making this cheese differs from the industrial by its simplicity. That is why every experienced hostess has her own secrets of this process. Read how you can quickly make cheese from milk at home:

• Pour into a pan two liters of milk and put it on a strong fire.
• Once the bubbles begin to appear on the surface, pour 250 ml of yogurt into the saucepan with a thin trickle (natural "Activia" is perfect for this purpose).
• Stir foods until they begin to be divided into white flakes and serum.
• When the serum becomes transparent, you can remove the pan from the fire. Keep in mind that if you overpower the future cheese on the stove, it will turn out too dense.
• Put a gauze in a sieve, folded in several layers, and then strain through it the contents of the pan.
• Collect the ends of the fabric in the form of a bag and hang it together with the cheese mass.
• When the whey drains, put the cheese into a mold and let it stand at room temperature for several hours.

Ready-made Adyghe cheese you can serve as an independent dish or use it as an additive to vegetable salad. Also from this homemade cheese is a very delicious filling for chebureks and cheesecakes.

Home Adyghe cheese

This recipe suggests that you will spend more on the cheese making process. However, the result obtained will undoubtedly please you. Will help you learn how to make Adyghe cheese at home, the recipe given below:

• First you need to prepare a leaven. To do this, mix half a liter of milk with two teaspoons of yogurt and leave them to wander at room temperature for a day.
• The next day, start cooking cheese. Whisk the four chicken eggs with a whisk and mix them with the yoghurt prepared on the day before.
• Two liters of milk put on the fire and wait for the beginning of the boil. After this, pour the egg mixture into it and cook everything together, not forgetting to stir it.
• When the curd mixture separates from the whey, remove the pan from the heat and strain its contents through the cheesecloth.
• Salt mass and salt, if desired, with greens and spices. Put the cheese into a mold and leave to infuse at room temperature for several hours.

Store the finished product should be in the refrigerator, in a container with a closed lid not more than five days. From the remaining whey, cook pancakes, pancakes or a leaven for the future cheese. Agree that wasteless production in your kitchen is a very big achievement.

Delicate home-made cheese

You will be very easy to prepare this product yourself. Remember that such cheese can not be kept in the refrigerator for a long time, since the storage period will not exceed four days. Read further on how to cook Adyghe cheese at home. The recipe is as follows:

• One and a half liter of fresh milk, pour into a saucepan and put on fire.
• When the liquid starts to boil, reduce heat, pour in a juice of one lemon and cook, stirring, a few minutes.
• When the serum becomes transparent, and the cottage cheese completely separates from it, the pan should be removed from the plate.
• Drain with sieve and gauze excess liquid, and stir the cheese with salt and transfer into a suitable silicone mold.

In a few hours you can already treat your relatives with delicious natural cheese of your own preparation. Use this product for making various sauces, which also include sour cream, greens, coriander and garlic. Do not forget that if slices of Adyghe cheese are fried in butter, then as a result you will get a snack that will decorate any festive table.

Conclusion

If you liked to cook the Adyghe cheese yourself, then you will never want to buy its industrial counterparts. Agree, it is very pleasant to treat your relatives and friends with a natural and useful delicacy.