Delicious and healthy Adyghe cheese

One of the most favorite products of most people is cheese. There are many different varieties, tasty and useful. In some countries, this product is considered the main source of health. One of the very useful, but unfortunately not very popular, is the Adyghe cheese. Most often people prefer harder varieties. We are accustomed to using the variety that our parents gave us since childhood, because then there was not such an abundance of this tasty product in the stores.

Of course, it is worth paying attention to the Adyghe cheese, its benefit lies in the fact that this product can be called dietary. Its fat content is different. It depends on the initial product used for cooking. Especially favorite this grade was in the North Caucasus. Here it is produced fresh or smoked. Prepare this unusual product in the hearth and smoke. The shelf life of such a product is sometimes several years. What is the source of the Adyghe cheese? Its composition is sheep or goat, and possibly cow's milk with the addition of salt and the introduction of a special serum. To date, most often it adds a Bulgarian rod for ripening. If the original product is goat's milk, then it is pasteurized at high temperature.

Adyghe cheese contains vitamins B necessary for the body, they normalize the vital activity of a person. In addition, this product has a lot of calcium and phosphorus. It is very important that this low-calorie cheese, in which 100 grams of it contains only 240 kcal. This means that with the help of such yummy it is possible to get rid of excess weight. This dietary product contains a higher fat content, the more it is in the original product for manufacturing. Extraordinarily tender and tasty, but at the same time, the Adygei cheese, cooked on the basis of goat's milk , is obtained more fat . The average fat content of this variety is forty percent.

This delicious and healthy food is used for cooking a wide variety of dishes. In the Caucasus, with its help, delicious khachapuri are made, in addition, cheese cakes are made from it and added to a wide variety of salads.

Adyghe cheese has a relatively short shelf life - about a month. But it is very important that during all this time all the useful qualities of this product are preserved in full. Keep this variety in the refrigerator, trying to protect it from extraneous odors, so as not to spoil the unique milk flavor of this beautiful cheese.

Let's try to cook this product on our own. To do this, carefully clean a small piece of veal stomach. We put it in a jar and fill it with 600-800 milliliters of whey. After all this is done for four hours at room temperature, we cast some serum and put the jar in the refrigerator. We take out a large saucepan and pour into it 6 liters of whole raw milk. It should be heated to a temperature of approximately 70 degrees. Now, taking off the pan from the fire, pour a cup of serum into it. All this is stirred and insisted for two hours. We again put the pan on a small fire. For ten minutes, slowly heat and constantly stir milk, while the temperature should not exceed 70 degrees, otherwise the cheese will be "rubber".

The pan is removed from the plate and within five minutes the cooled contents are mixed by hands. After that, take out the mass and put it in a folded several times gauze. Serum should be poured through a colander and stored in a clean pan. The cheese should be salted according to your taste, and then mixed. Leave it for 10 minutes to allow the glass to excess fluid. Then you should shift the finished cheese into a colander without gauze and, setting it over a bowl, press the plate. Leave it so for six hours in a cool place. So your delicious and flavored Adyghe cheese is ready. Bon Appetit!

To prepare the whey, pre-add sour cream to the warmed milk, then strain the mixture. So you will also get a delicious, delicious home-made cottage cheese.