Adyghe cheese at home from cow. Crockery and equipment

Dairy products are common throughout the world, and many cultures have their own recipes and secrets for preparing such dishes. The main differences depend on the characteristics of the milk used and the specifics of the chosen starter. As the consumer market developed, many stores began to see new products made according to recipes from other countries. And one of them is curd cheese - Adyghe. He came to us from India, where he is called differently - paneer. And each of us can easily make it on our own - in our own kitchen. For those who do not yet know how homemade Adyghe cheese is prepared - the recipe for making it at home, which I will give below, I think will be very useful!

There are several recipes for making Adge cheese at home. The resulting product has a natural interesting taste, it can be consumed both on its own and as a raw material for creating other dishes.

The basis of this cheese is milk. When choosing this product, it is best to give preference to natural and homemade. But if you do not have such an opportunity, store-bought is quite suitable - with a high fat content and a minimum shelf life.

Lemon juice or citric acid, as well as drinking yogurt without any additives (natural), can be used as a starter for making Adyghe cheese at home.

How to cook homemade Adyghe cheese at home?

To prepare this version of the Adyghe cheese, you will need to prepare four liters of milk, half a liter of natural yogurt, heated to room temperature. You can also use as much salt as you like.

First of all, take an enameled pan, pour four liters of milk into it and stir it over a medium heat. Wait for the surface of the contents to go like waves, and bubbles begin to form along the edges. Next, pour the yogurt into the pan in a thin stream. At the same time, the contents of the pan must be constantly stirred with a spoon, preferably a wooden one.

The milk will begin to curdle, and a greenish whey will be visible in it. Wait until this liquid becomes completely transparent, and remove the pan from the heat.

Next, you should prepare a colander and line it with gauze, the latter can be folded into a couple of layers. Pour the curd mass from the pan inside and carefully collect the ends of the gauze. You can leave the gauze bag in a colander so that the whey gradually drains from it. At the same time, it is necessary to lift such a bundle from time to time so that as much liquid as possible comes out of the cheese.

In order for the process to go faster and more efficiently, the gauze bag can be hooked on the ends and hung. However, do not forget to make sure that a little whey still remains in the finished product, otherwise it will turn out to be too dry.

Having prepared Adyghe cheese on your own, you will get an almost full pan of whey. In no case do not pour it out, but use it to prepare various culinary masterpieces - pancakes, pies, etc. By the way, whey can be frozen and used as a starter for the subsequent preparation of Adyghe cheese.

Cheese can be used in different ways. It is quite possible to put it on a plate and consume it in its natural form. Also, this product is great for making toast. Fry a slice of bread in a toaster or in a frying pan, sprinkle it with olive oil, and place some homemade Adyghe cheese on top. Also, such a curd product can be seasoned with your favorite seasonings and fried in butter.

Adyghe cheese on lemon sourdough

To prepare this version of cheese, you will need one and a half liters of milk, one medium lemon, and salt, depending on your taste preferences. First of all, you need to boil the milk in a saucepan and let it cool down a little - to about ninety-five degrees, for this you will need only three to four minutes. In the event that you cook cheese from too hot milk, it will turn out as if rubbery, and not tender. While cooling, dissolve salt and, if desired, spices in the liquid. Also squeeze the juice from the lemon.

Next, pour the resulting juice into the hot milk and mix the resulting mixture well. After one or two minutes, you can drain the prepared milk into a colander with gauze. Then proceed according to the scheme from the previous recipe.

One more recipe

To prepare this version of Adyghe cheese, you will need two and a half liters of milk, a couple of tablespoons of kefir, four fresh eggs and a teaspoon of salt. Half a liter of milk needs to be slightly warmed up and combined with a couple of tablespoons of kefir. Leave for a day to infuse. After that, combine a couple of beaten eggs with sour milk and mix well.

Pour a couple of liters of milk into a saucepan, bring to a boil. After that, make the fire minimal and pour the milk-egg sourdough into the container. Boil at minimum power for five to ten minutes, stirring gradually, until the whey becomes transparent. Then proceed according to the scheme from the first recipe. The prepared cheese can be grated with salt and put in the refrigerator for a couple of hours to infuse.

By the way, the finished product is best stored in a tightly covered container, this will prevent it from weathering.

Homemade Adyghe cheese is notable for its special usefulness and attractive taste, and using a detailed recipe it is not at all difficult to make it at home. So try it and eat healthy!

The simplest of all cheeses and the most delicious is Adyghe cheese, cooked at home. The time for its creation varies within half an hour. As a result, a rather tasty dense mass comes out, slightly reminiscent of cottage cheese and strongly - white cheeses made from goat's milk. But the advantage of Adyghe cheese is that it does not smell like a goat or a cow.

Ingredients for Adyghe cheese

To prepare this delicious and tender snack, you need a minimum of ingredients. To get about one hundred grams of Adyghe cheese, which is called paneer in India, you need to prepare:
— one liter of milk with a fat content of at least 3.5%, can be pasteurized;
— five tablespoons of lemon juice or five hundred milliliters of whey.

Homemade Adyghe cheese. Recipe

The preparation of this cheese is quite simple. The main thing is not to digest the cottage cheese, from which the cheese head should be formed. The recipe for Adyghe cheese at home prescribes to put a pot of milk on the stove to heat up. So that the milk does not burn to the bottom of the pan, the latter should be placed in a frying pan. Milk should be heated gradually over low heat.

While this is happening, you need to add lemon juice or whey to the milk. Both of these contribute to the coagulation of milk, which is why it is formed. When the whey turns greenish and the curd turns slightly rubbery, the latter must be put into a cheese mold covered with a piece of clean cotton cloth and left in a colander, in a cup, until the liquid drains. To make dense Adyghe cheese, the recipe for cooking at home prescribes to put it under load.

As a load, you can take a glass jar filled with water. The smaller the curd mass, the smaller the jar you will need. Adyghe cheese should stand under load for about twelve hours. After that, it should be removed from the mold, salted and placed in the refrigerator. I keep this cheesecake in a closed plastic container. The longer it sits, the tastier it becomes.

Mistakes in the preparation of Adyghe cheese

Many people believe that milk for Adyghe cheese can be sour by any means. To this delusion. Dairy fungus creates kefir, from which it is difficult to form a dense cheese head. Gets rather a curd mass, which crumbles very much. Using store-bought kefir or yogurt as an acidifier, you also cannot cook full-fledged Adyghe cheese at home. Most likely, you will end up with a semi-liquid curd mass that will not form into a cheese head.

Where can I get a cheese mold?

At first, when I was just starting to create Adyghe cheese at home, I simply threw the curd mass onto a piece of cotton fabric with which I lined the colander. But then, in pursuit of the beautiful shape of the cheese head, I purchased a metal stand for ladles, in which holes were made on all sides. I cover it with a cloth and put cottage cheese in it. In this form, after twelve hours, a full-fledged and dense cheese head is formed, famous in India, and throughout the world, paneer.

If you want to make Adyghe cheese at home for a large family or for sale, then you will probably need special forms. They can be bought at the famous in Russia. Or popular, in the West. I would recommend purchasing the molds from the German Amazon. They sell quality products at low prices.

Adyghe cheese, at home, it will turn out in the form of a sausage, if you place the curd mass in a new nylon stocking. This forms a cheese sausage. I have not tested this method. It doesn't seem right to me. After all, the cheese should be dense, not dry. Therefore, it should be under the load, and not just hang down while the whey drains.

Among the existing varieties of cheese, Adyghe cheese is in great demand among buyers. Such popularity arose due to the unusual, unique taste this product. The secret of this taste lies not only in the ingredients and technology.

The fact is that this variety owes its name to the Republic of Adygea. It is customary for Circassians to make cheese from whole sheep's or goat's milk. The taste of Adyghe milk is also special.

Cooking features

In addition, Adyghe cheese has a softer and more delicate texture. This cheese does not need time to ripen, so its taste has a pronounced sour-milk tint. This cheese is fresh and smoked. Nutritionists recommend this product due to its moderate salt content and comparatively low mass fraction of fat - 40%. In addition, Adyghe cheese is rich in B vitamins, PP, calcium, magnesium, phosphorus, and sodium.

In the production of a real store product, milk heated to 95 degrees and sour-milk whey are taken as the basis. When milk and whey interact, milk clots are formed, which are collected and placed in wicker baskets made of willow branches. Thus, along with cooking, product disinfection. The heads of the finished cheese are in the form of a flattened cylinder weighing no more than 1.5 kg.

Unfortunately, the Adyghe cheese that we see on store shelves is not always a 100% natural product. Cheese manufacturers add all kinds of chemical components, flavor enhancers, flavorings, etc. for their better preservation. At the same time, the price of cheese remains high.

How to make Adyghe cheese yourself?

If preferences are still reduced to environmentally friendly products, then do not despair. Adyghe cheese can be prepared at home with your own hands. There are many recipes.

Let's give an example of making homemade Adyghe cheese from curd.

Recipe 1

This will require 1 kg of homemade cottage cheese, 1 liter of milk, 100 g of butter, 2-3 eggs and 2 teaspoons of salt.

Cottage cheese should be poured with milk and heated to a boil. After that, continue to cook it over low heat for another 30-40 minutes.

Then the whey must be drained, the curd mass is well squeezed. Add in cottage cheese eggs, butter and salt. Mix well. Put back on low heat and cook for about 10 minutes. Place the resulting mass in a hot form tightly in a container, cool and refrigerate for 8-9 hours. In total, the preparation of cheese according to this recipe takes no more than one hour.

Recipe 2

If it is not possible to make cheese from cottage cheese, you can do without it.

Here is another example of homemade cheese on kefir and yogurt e. This process will take much longer, 2-3 days. However, the effect exceeds all expectations.

So, you need to prepare 3 liters of milk, 1 liter of kefir and 1.5 teaspoons of salt.

We put kefir on a slow fire and heat until a curd mass appears on the surface. We stop heating, we carefully filter the mixture. Pour the whey into a separate container and leave it for two days at room temperature. This time is necessary so that she has time to ferment.

Two days later, we proceed directly to the preparation of cheese. To do this, pour milk into a saucepan, bring it to a boil and gradually add fermented whey to it. Soon you will notice how the milk begins to curdle and turn into cheese. Now the mixture must be removed from the heat, strain through cheesecloth, folded in 2-3 layers. Add to the resulting mass salt and form a cheese head out of it. It remains only to put it under the press, put it in the cold for about 8-9 hours. During this time, a certain amount of liquid may stand out from the cheese, which must be drained. You can start tasting.

In homemade Adygei cheese, you can add various spices or herbs to your own taste.

Adyghe cheese at home is prepared on the basis of goat or cow's milk with the addition of yogurt, cottage cheese and various spices, depending on the recipe. It is important to ensure a constant temperature of 95ºC when heating the milk, this will allow you to get the right consistency of the cheese.

Ingredients

Serum 4 liters Milk 5 liters goat milk 4 liters

Servings: 6
Preparation time: 20 minutes
Cooking time: 48 minutes

Recipe for classic Adyghe cheese at home

To prepare this variety of pickled cheese, choose enamelware or stainless steel pans. Its volume should be 2 times the amount of milk used.

Follow the step by step instructions:

strain the milk in advance, pour it into a saucepan and cook for about an hour on the lowest heat;
add whey in portions before the milk is ready to boil;
do not stop stirring, thread-like clots should appear, separated from the whey;
when the milk protein takes the form of a ball, remove the container from the stove;
take another pan, over which place a colander;
throw the cheese on it, and let the whey drain completely;
Put the resulting head of cheese on a grid or wire rack.

Leave the cheese to ripen for about 2 days, before that, sprinkle it with salt. You can store the finished product in the refrigerator for no more than 3 days. Place it in a tightly closed container.

How to make Adyghe cheese on yogurt at home

This cheese will be an ideal addition to salads or a healthy independent dish. You will need the following products:

natural yogurt without additives - 1 stack;
whole milk - 2 liters;
salt - to taste.

Choose a deep enamel pan. The cooking process consists of several stages:

bring the milk to a boil over low heat;
Pour in yogurt in small portions, stirring constantly;
cook until the whey becomes transparent;
Throw the resulting milk clot in a colander and drain the excess liquid.

Place the cheese in a sieve for an hour to drain the remaining whey. Pour the cheese into a mold, sprinkle with salt on top. The product is ready to use. Store Adyghe cheese in the refrigerator in a tightly closed container. Leftover whey can also be used for culinary purposes.

In order for the product to turn out to be especially fragrant and piquant in taste, add lemon juice, chopped herbs, ground pepper, cumin or other spices to taste. This kind of cheese is best used in salads or snacks, for which cheese slices are fried in butter until golden brown.

Adyghe cheese is a national dish of Circassian cuisine. This product belongs to soft cheese varieties that do not require maturation. You can buy it ready-made or cook it yourself from cow, goat or sheep's milk.

How to cook Adyghe cheese at home

What is Adyghe cheese made of is a question of interest to many housewives. Like other cheeses, this product is made from milk with the addition of fermented milk products and other ingredients that curdle the milk. Knowing simple rules will help to cook this product very tasty:

Milk is best used at home.
If you want to get a denser product, vinegar, lemon juice or whey is introduced into boiling milk. And if these products are added to milk cooled to 95 degrees, then the Adyghe cheese will come out more tender and soft.
The addition of soda makes the structure of the cheese more porous, this component contributes to the formation of holes.
To improve the vksovy qualities, herbs and favorite spices are added to the product.

Adyghe whey cheese at home

To prepare homemade Adyghe with lemon juice, you need to use high-quality natural products. It is better to use homemade milk, because an artificial store-bought product may not curdle as it should, and then you will not be able to get delicious Adyghe cheese.

Ingredients:

homemade milk - 1.5 liters;
lemon - 1 pc.;
salt.

Cooking

The preparation of Adyghe cheese begins with the fact that the milk is brought to a boil.
Turn off the stove and for 3 minutes let the milk cool slightly, to about 95 degrees.
Add salt, spices as desired and lemon juice.
After about a minute, protein lumps form, and the whey will depart.
The resulting mass is filtered and left in the form until it cools completely.

Adyghe cheese from cottage cheese at home

The recipe for Adyghe cheese at home is simpler than it might seem at first. The product is prepared simply from available products. With a little time and effort, a delicious cheese will be obtained, which can be safely offered even to small children, because this is an exceptionally natural and healthy treat.

Ingredients:

milk - 1 liter;
homemade cottage cheese - 1 kg;
eggs - 3 pcs.;
soft butter - 100 g;
salt - 1.5 teaspoons;
soda - 1 teaspoon.

Cooking

Cottage cheese is put into boiling milk and after boiling, boil for about half an hour.
A sieve is placed on the pan, covered with gauze and spread the boiled mass.
When the whey drains, the warm cheese mass is placed back in the pan, salt, soda, butter and eggs are added.
Stir and put on fire.
Stirring, boil for 10 minutes.
A suitable container is lubricated with oil, put the cheese mass into it and level the top.
After cooling, the Adyghe cheese is removed from the cottage cheese for 3 hours in the cold.

Adyghe goat cheese

Adyghe cheese at home can be made from goat's milk. This is a real salvation for those who, for some reason, cannot consume cow's milk products. In this recipe, only salt is indicated from the additives, but you can add any spices or chopped herbs to taste.

Ingredients:

goat milk - 2 liters;
salt - 40 g;
vinegar 9% - 4 tbsp. spoons.

Cooking

A pot of milk is placed on the stove.
Bring it to a boil and, stirring, pour vinegar into the container.
The milk will begin to curdle.
Withstand the mass on the stove until a dense clot is formed.
Cover the colander with gauze, put the cheese mixture, salt into it and stir.
Form a cake, spread it on a dry cast-iron frying pan and place over medium heat.
After the mass melts, the Adyghe is removed in the cold until it solidifies.

Adyghe cheese from milk at home

Adyghe whey cheese is prepared simply and very quickly. If you want the product not to turn out “rubber”, then it is better to add whey not to boiling milk, but to cooled to a temperature of 95 degrees. And it is better that the serum before this is infused for a couple of days at room temperature and becomes more acidic.

Ingredients:

milk - 3 liters;
whey - 1 liter;
salt.

Cooking

The milk is brought to a boil, the fire is turned off, the whey is poured in and stirred until the milk curdles.
The pan is covered with gauze, the contents of the pan are poured out.
When the liquid drains, add salt and mix.
Gauze is tied, hung up so that the remaining serum drains.
After that, right in the gauze, they put the Adyghe under the press and leave it in the cold for a couple of hours.

Adyghe cheese from milk and kefir

Adyghe is a completely natural healthy product. Instead of kefir, you can also use yogurt. From the specified number of components, about 600-700 g of Adyghe cheese will be obtained, which is not only tasty, but also healthy, because it does not contain preservatives, dyes and other harmful additives at all.

Ingredients:

homemade milk - 2 liters;
kefir - 700 ml;
salt, spices.

Cooking

Pour milk into a saucepan and place over medium heat.
When a film begins to form on the surface, yogurt is gradually poured in.
Stirring, boil the mass until the milk curdles.
The colander is lined with gauze, spread the resulting mass, leave until the whey drains.
Transfer the cheese to a bowl, add salt and spices and refrigerate.

Adyghe cheese with vinegar at home

Adyghe cheese - a recipe for cooking at home is simple and quick, and as a result it turns out to be very tasty and satisfying. The vinegar allows the milk to curdle well. To make the taste of the finished product more interesting, before the press is installed, you can add herbs to it and mix.

Ingredients:

milk - 3 liters;
vinegar - 100 ml;
salt.

Cooking

Milk is boiled, salted and vinegar is poured in.
All this time, the mass must be stirred.
After all the milk has curdled, pour it into a colander lined with gauze.
When the main part of the whey drains, a press is placed on top and left overnight.

Adyghe cheese with herbs

Homemade Adyghe cheese, the recipe of which is described below, is prepared with the addition of fresh aromatic herbs. It gives the dish a special piquancy and aroma. Dill and parsley are best suited for these purposes. Such cheese not only comes out very appetizing, but also looks great on the table.

Ingredients:

sour cream - 200 g;
salt - 2 teaspoons;
eggs - 3 pcs.;
milk - 1 liter;
cumin - 0.5 tsp;
greens - 30 g.

Cooking

The milk is boiled.
Separately, sour cream is mixed with eggs and salt.
Chop greens.
After boiling, the fire is reduced, the egg mixture is poured in a small stream and stirred.
Boil the mixture over low heat for 5 minutes to separate the whey.
Add herbs, salt, spices.
Pour the milk into a sieve lined with two layers of gauze.
And after that they transfer it to a small bowl, set oppression, put it in the cold and after 4 hours the cheese will be completely ready.

Homemade Adyghe cheese is a product that is not stored for a long time even in the refrigerator. Therefore, if it happened that a lot of it was prepared and you do not have time to use it all, you need to know how to extend the shelf life of Adyghe cheese.

The cheese is placed in a waterproof bag with a zipper, a piece of sugar is placed inside, which absorbs excess liquid and sent to the refrigerator on the coldest shelf.
The cheese is sprinkled with coarse salt, placed in a bag and cleaned in the cold.
The sealed product can be stored in the freezer.
In the refrigerator, Adyghe cheese is stored only in sealed packaging, because the product strongly absorbs all extraneous odors.