One of the most beloved foods of most people is cheese. There are many different varieties, tasty and healthy. In some countries, this product is considered the main source of health. One of the very useful, but, unfortunately, not very popular, is Adyghe cheese. Most often, people prefer harder varieties. We are used to using the variety that parents gave us from childhood, because then there was no such abundance of this delicious product in stores.
Of course, it is worth paying attention to the Adyghe cheese, its benefit lies in the fact that it is this product that can with certainty be called dietary. Its fat content is different. It depends on the original product used for cooking. This variety became especially loved 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 Adyghe cheese made from? Its composition is sheep or goat, and possibly cow's milk with the addition of salt and the introduction of special whey. To date, most often they add to it a Bulgarian stick for ripening. If the initial product is goat milk, then it is pasteurized at high temperature.
Adygea cheese contains vitamins B necessary for the body, they normalize the human vital activity. In addition, this product has a lot of calcium and phosphorus. It is very important that this is a low-calorie cheese, in one hundred grams of which contains only 240 kilocalories. This means that with the help of such yummy, you can lose weight. This dietary product contains the greater fat content, the more it is in the original product for manufacture. Extraordinarily tender and tasty, but at the same time Adyghe cheese made on the basis of goat milk is obtained more fat . The average fat content of this variety is forty percent.
This tasty and healthy food product is used to prepare a wide variety of dishes. In the Caucasus, delicious Khachapuri is made with its help, in addition, cheesecakes are made from it and added to a wide variety of salads.
Adyghe cheese has a relatively short shelf life of 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 foreign odors, so as not to spoil the unique milk flavor of this beautiful cheese.
Let's try to cook such a product yourself. To do this, thoroughly clean a small piece of calf’s stomach. We put it in a jar and pour 600-800 milliliters of serum. After all this has been infused for four hours at room temperature, pour a little serum and put the jar in the refrigerator. We take out a large pot and pour 6 liters of whole raw milk into it. It should be heated to a temperature of approximately 70 degrees. Now, having removed the pan from the fire, pour a cup of serum into it. All this is mixed and insisted for two hours. We put the pan again on a small fire. For ten minutes, slowly heat and constantly stir the milk, while the temperature should not exceed 70 degrees, otherwise the cheese will be "rubber".
Remove the pan from the stove and mix the cooled contents with your hands for five minutes. After that we take out the mass and put in several times folded cheesecloth. Serum should be decanted through a colander and stored in a clean saucepan. The cheese mass should be salted to your taste and then mixed. Leave it on for 10 minutes to allow excess liquid to glass. Then you should transfer almost finished cheese into a colander without gauze and, setting it over a bowl, press it with a plate. Leave it for six hours in a cool place. So your delicious and fragrant Adyghe cheese is ready. Bon Appetit!
To prepare whey, add sour cream in warmed milk in advance, then strain the mixture. So you will also get tender, tasty home-made cottage cheese.