We bring to your attention the simplest recipe for Adyghe cheese, which includes exclusively dairy products. To start the process, we need primary sourdough serum. What it is?
To obtain whey, you need to take a liter of kefir or yogurt and cook the cottage cheese over low heat. It will turn out a little, a few grams, but it is fresh and can be eaten during the work. We decided on the cottage cheese, but we will need serum.
Pour the whole amount into a small container and leave it to sour for a couple of days at room temperature. Serum acidity is not always enough for the fermentation of the next portion to prepare a real product using our Adyghe cheese recipe. For reliability, add 200 g of yogurt or kefir to the whey.
Further even simpler:
- Bring 3-4 ml of fresh milk in a saucepan to a boil;
- as soon as the foam appears, you need to pour in acid serum;
- stir until flakes begin to form, and heat until the serum is a clear greenish color. This means that milk has given us its protein;
- when the whey has departed, transfer our obtained mass of cheese into a colander in a hot form and form a neat head while the cheese is hot, crushing it slightly;
- after 15 minutes salt on both sides.
That's the whole procedure! Adyghe cheese does not need to ripen, it can be eaten as soon as it cools down, and how many dishes can be cooked with it: both fry and lavash, and use as a filling for pancakes.
The remaining serum can be used for re-souring, adding a glass of kefir or yogurt to it and preparing another dish using the Adyghe cheese recipe above.
Now let's look at how to make delicious Adyghe cheese dishes using the example of ravioli with vegetables and cheese. You can start with a vegetable filling. 150 g of Bulgarian yellow pepper cut into not very large cubes. Fresh green zucchini (100 g) is also cut into small cubes. Grate 100 g carrots on a coarse grater. The colorful filling must be fried with vegetable oil in a heated pan. Roasting vegetables should be easy so that the vegetables do not lose their shape and are not too soft.
Then you can start cooking cheese filling using a gentle soft Adyghe cheese. It will take 150 g. Cut the cheese into slices, transfer to a deep plate and use a fork to knead. Adyghe cheese is quite elastic, and to make it more elastic, you need to add 20 g of butter. Also in the cheese filling you can put a bouquet of herbs to taste: fresh basil, dill and parsley. Spicy aroma goes well with Adyghe cheese. It remains to beat and add one egg to make the cheese mass elastic and viscous.
The cheese filling is ready, the vegetables have cooled, now they need to be combined. It turns out a very mouth-watering, aromatic, elegant filling.
To prepare the dough for ravioli , pour 200 g of sifted flour into a large container. Flour, sifted through a sieve, is saturated with oxygen, becomes airy and light. Form a slide in the middle of the vessel, and make a small depression in the center, into which 1 egg must be broken. You can add 1 tablespoon of milk powder, it will give the flour and dough a very delicate creamy taste, and the dough will become elastic. It is better to knead the dough with your hands, combining the egg with flour. You can roll it out on a cutting board, sprinkling it lightly with flour. The dough should be rolled into a thin cake. You can give ravioli any shape. Press the edges firmly with your fingers. It remains only to boil them in salted water. Literally 3 minutes after the ascent, the ravioli will be ready. They can be decorated with rings of pepper and a sprig of greens. Eat with pleasure!
You can cook numerous cheese dishes, the recipes of which are diverse, and in this article all of them can not be counted. Here is another interesting salad recipe: you will need 300 g of Adyghe cheese, 150-200 g of Chinese cabbage, 200-250 g of tomatoes, 200 g of ham, 1-2 pickled cucumbers depending on size, 1 tbsp. spoonful of sesame seeds, 1-2 cloves of garlic, half a large sweet red pepper, unrefined olive oil, about 50 g, red hot pepper on the tip of a knife, black pepper, 1 tsp, optionally. oregano. Wash the vegetables and be sure to dry them from moisture on a towel. Cut all the ingredients except cheese and cucumbers into thin strips. Crush 100 g of cheese, cut 200 g of cheese into small thin slices, and if possible, use the same thin strips.
Put chopped Chinese cabbage in a thin layer on the dish , then plate of Adyghe cheese, put half of the pickles on top, the next layer of sweet pepper, then ham, chop finely chopped or minced garlic on top of the ham, then spread the tomatoes, the last layer is the crushed Adyghe mix the cheese with the remaining cucumbers and spread on top.
Sprinkle with sesame seeds. Laying out each layer, slightly press, press the previous one. Add spices to olive oil and water the salad on top. Salad can be prepared immediately in separate portions, can be made in a large flat salad bowl and spread out, gently prying a flat wide spatula and holding the serving on top with a spoon. If spices and garlic are mixed with olive oil and left warm for a day, the dressing will acquire a characteristic, interesting aroma.
Adyghe cheese does not have a pronounced aroma, fresh, so the choice is up to the hostess how appropriate this option will be. You can prepare a salad and mix all the ingredients in the salad bowl, it will be beautiful, due to the combination of colors - red, white, green. However, the salad is laid out in layers. It is better not to salt it in addition, the combination in layers of fresh and salty just gives this salad a special highlight. Instead of ham, you can use smoked meat, boiled shrimp, fried thin slices of chicken. Instead of olive oil, sesame or walnut (hazelnuts, walnuts) are great.
It must be remembered that it is important for us not to overwhelm with too strong flavors and aromas of other ingredients the fresh taste typical of Adyghe cheese, but only to complement it. We hope that the Adyghe cheese recipe is useful to you, as well as the given options for dishes from it. Enjoy your meal!