Cooking Adyghe cheese at home is not as complicated a process as it might seem at first glance. The usefulness of such a product is obvious, because you will know its composition and will be confident in the quality of its constituent components. How to make Adyghe cheese at home? You will learn the answer to this question from our article.
Adyghe cheese benefits
Adygea cheese, whose fat content is usually 40%, is an excellent source of vitamins and minerals. It is rich in protein, calcium and phosphorus. It consists of amino acids essential for humans. The low calorie content of this wonderful product allows you to keep your figure in great shape and not gain weight. That is why soft milk cheese is recommended to be included in the diet of athletes, children, pregnant women and people with poor health. Traditionally, Adyghe cheese is made from sheep, goat or cow's milk, which is pasteurized at a temperature of 95 degrees. To give a special taste, salt is definitely added to it at a certain stage. What should be quality Adyghe cheese? The fat content of the product directly depends on the fat content of milk, therefore, from different manufacturers it varies from 14 to 40%. The taste of cheese is clean, milky, moderately salty and slightly spicy.
Cheese application
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 pasties, 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 fruits, prepare first courses or pasta with it.
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 the pan and put it on the fire. When the liquid has warmed up enough, but has not yet boiled, pour 600 grams of kefir into it (you can replace yogurt).
- Stir the contents of the pan until white lumps begin to appear on the surface.
- Turn off the heat and continue stirring the dairy products with a wooden stick for a few more minutes.
- In a large, suitable-sized bowl, set the sieve, cover it with gauze and pour the contents of the pan into it.
- When the whey goes down, transfer the future cheese to a separate bowl. Now you can salt it and add any spices.
The finished product should cool at room temperature, and then it can be served on the table or refrigerated. Put the serum in a dark place for several days. When it turns sour, it can be used as a basis for pancakes or fritters.
Adyghe cheese at home. Recipe
The home-made way of making this cheese differs from the industrial one in its simplicity. That is why every experienced housewife has her own secrets of this process. Read how you can quickly make cheese from milk at home:
- Pour two liters of milk into the pan and place it on high heat.
- As soon as bubbles begin to appear on the surface, pour 250 ml of yogurt into a saucepan with a thin stream (for this purpose, the natural “Activation” is perfect).
- Stir the food until it begins to divide into white flakes and whey.
- When the whey becomes clear, you can remove the pan from the heat. Note that if you overexpose the future cheese on the stove, it will turn out too dense.
- Put cheesecloth, folded in several layers, and then strain the contents of the pan through it.
- Gather 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 in a mold and let it stand at room temperature for several hours.
You can serve ready-made Adyghe cheese as an independent dish or use it as an additive to vegetable salad. Also from this homemade cheese we get a very tasty filling for pasties and cheesecakes.
Homemade Adyghe cheese
This recipe suggests that you spend more on the cheese process. However, the result will undoubtedly please you. It will help you learn how to cook Adyghe cheese at home, the recipe below:
- First you need to prepare the leaven. To do this, mix half a liter of milk with two tablespoons of kefir and leave them to ferment at room temperature for a day.
- The next day, start cooking cheese. Whisk four chicken eggs with a whisk and mix them with yogurt cooked the day before.
- Put two liters of milk on the fire and wait until the boil begins. After that, pour the egg mixture into it and cook everything together, not forgetting to stir.
- When the curd mixture is separated from the whey, remove the pan from the heat and strain its contents through cheesecloth.
- Salt the cheese mass and, if desired, season with herbs and spices. Put the cheese in a mold and let it brew at room temperature for several hours.
Store the finished product in the refrigerator, in a container with a lid closed for no more than five days. From the remaining whey, prepare pancakes, pancakes or sourdough for future cheese. Agree that non-waste production in your kitchen is a great achievement.
Tender homemade cheese
It will be very easy for you to cook this product yourself. Remember that such cheese cannot be kept in the refrigerator for a long time, since its shelf life will not exceed four days. Read on how to cook Adyghe cheese at home. The recipe is as follows:
- Pour one and a half liters of fresh milk into a saucepan and set on fire.
- When the liquid begins to boil, reduce heat, pour in the juice of one lemon and cook, stirring, for several minutes.
- When the whey becomes clear, and the curd is completely separated from it, the pan should be removed from the stove.
- Drain the excess liquid with a sieve and gauze, and mix the cheese with salt and transfer to a suitable silicone mold.
In a few hours you will be able to treat your relatives with delicious natural cheese of their own preparation. Use this product for the preparation of various sauces, which also include sour cream, herbs, cilantro and garlic. Do not forget that if slices of Adyghe cheese are fried in butter, as a result you will get a snack that will decorate any holiday table.
Conclusion
If you liked to cook Adyghe cheese yourself, then you will never want to buy its industrial counterparts again. Agree, it is very pleasant to treat relatives and friends with a natural and healthy treat.