How to make Adyghe cheese at home. Adyghe cheese with herbs

Hello dear readers. I really love homemade cheese. I like the recipe to be simpler. But at the same time, the dish turned out very tasty. True, I’m not going to cook hard cheese, but I need to tinker with it a little. I have never cooked Adyghe cheese at home. But I tried it in the Crimea and I really liked it. I'm talking about homemade Adyghe cheese.
Very gentle, not sour with a creamy aftertaste. And we also used Adyghe cheese to make Greek salad, as well as feta cheese.

I know how to cook cheese from cow's milk. Previously, they often cooked, then they ate. And all the time I want to try something new and interesting. My recipe is simple, my mother often used it to prepare cheese for us.

To be honest, I like homemade cheese more than plastic cheeses that are sold in our supermarket. One thing, the presence of village milk. And it is better if the village milk is thick.

The advantage of Adyghe cheese is the natural raw materials for its preparation. It is useful for children and adults, and pregnant and lactating women.

The calorie content of Adyghe cheese is approximately 270 kcal per 100 grams of product.

How to cook Adyghe cheese at home

Soft and delicate taste will not leave you indifferent. Moreover, the ingredients are more than simple.

Ingredients for making cheese:

Are you surprised by the amount of ingredients? Me too when I got the recipe. Our friends shared the recipe with us. I don't know how they make it in dairies, but you can make it at home. If you know how to cook Adyghe cheese correctly, write the recipe below in the comments.

Making Adyghe cheese is even easier. From this amount of ingredients, we got 550 grams of delicious homemade Adyghe cheese.

I try to cook cheeses at home and try different recipes because I like to have a cup of fragrant tea with a piece of cheese for breakfast. Sometimes I eat cottage cheese with honey. Well, there is oatmeal. But every day for breakfast, oatmeal gets boring and I want to diversify breakfasts. So that it is tasty and healthy.

I made homemade cheese from a liter of milk, eggs and sour cream. It turned out 300 grams of cheese. But the cheese was also very tasty. I recommend trying it if you haven't tried it yet. The recipe is very simple.

Milk bought at the local market from friends. Kefir is made from milk. You can say all the products are rustic. I must say right away that I don’t know whether the cheese will turn out from store products or not, I don’t know. Because I have never made cheese from them. As you know, the milk there is powdered.

To make cheese, you need to boil 3 liters of milk. I took a larger saucepan so that the milk would not “run away”. In boiling milk, you need to pour kefir in a thin stream while stirring the milk.

But I read, after searching the Internet, that kefir can be replaced with ordinary whey or even lemon juice. But I have an original recipe with kefir. Therefore, I try and cook with kefir.

The milk will curdle. Leave the milk on the stove until it boils. When you see pieces separated from the whey, then the cheese must be strained. It boiled for me for about a minute. It is important not to overexpose on fire, otherwise the cheese will be hard.

Usually you need to wait until the serum turns greenish. So that the milk curdles well.

There is a lot of whey left. I have over 3 liters left. Serum is delicious, not acidic. From it you can cook many different dishes or drink just like that. Moreover, there is no salt in the serum. The serum is not acidic, I would even say sweet. Very pleasant to the taste.

Then the whey drains and we collect the cheese in a ball, while I tied the cheesecloth. Be careful the mass is hot. Next, you need to put a press on the cheese. I cover it with a plate and put a bottle filled with water on top.

You need to leave it for 2-3 hours under pressure. But I did not leave it so long and left it for 1 hour. The cheese turned out amazing. I had it with cheese. I left it under pressure for a long time and it was rubbery and dry.

I pour 0.5 liters of whey and dissolve half a tablespoon of salt in it (1 tablespoon of salt per 1 liter of whey) and dip the cheese into the salt solution. Then I covered it and put it in the fridge.

But of course, before that, we tried the Adyghe cheese. Very, very tasty cheese.

Do not be afraid that it will not work, everything will work out. Moreover, you already know how to cook Adyghe cheese at home.

It can be added to salads, eaten with honey, as well as greens and vegetables. I add this cheese to a Greek salad. Sometimes I cook with cheese, sometimes with Adyghe cheese. It turns out very tasty. You can cut cheese on the festive table. A natural and healthy product is obtained in a matter of hours.

We ate half of it almost immediately. Our children love homemade cheese, especially my daughter. She eats it without bread, tea and vegetables.

So try and get ready. You will succeed. Enjoy your meal.

It is not difficult to make Adyghe cheese at home, and the benefits of consuming a natural product made by oneself are undeniable. The taste of soft cheese, easily cooked within an hour, milky with a delicate texture.

Basic recipe for Adyghe cheese

Initially, Adyghe cheese was produced from milk, goat or sheep. Currently, it is prepared from cow's milk, which makes it possible to get cheese at home, right in the kitchen. Several recipes are known.

So, to make a head of cheese weighing 500 grams, you will need the following products and materials:

• pasteurized cow's milk - 2 l;
• curdled milk (kefir) - 600 g;
• salt, spices (to taste);
• gauze;
• sieve (or colander);
• a saucepan with a volume of at least 3 liters;
• a saucepan (deep salad bowl) in which a sieve can be placed;
• deep dish (salad bowl, or cheese mold).

We execute sequentially:

1. Pour milk into a saucepan and place over moderate heat.
2. Wait for the appearance of small bubbles and films.
3. Without bringing to a boil, gently stirring the milk with a spoon, slowly pour yogurt (kefir) into it.
4. Continue stirring. In the meantime, the milk will begin to curdle and turn into lumps.
5. Wait for the moment when the whey, separated from the milk, becomes greenish, and turn off the heat.
6. Continue stirring for a minute.
7. Then prepare a saucepan (salad bowl), install a sieve in it. Put gauze in it.
8. Carefully put (pour) the contents of the pan into a sieve.
9. Allow excess liquid to drain, quickly transfer the cheese to a deep dish.
10. While the cheese has not cooled, season it with salt and add, if desired, spices.
11. After cooling, cover the cheese with a lid and refrigerate.

Important! The cheese must not be allowed to completely lose its liquid. Since this can affect its taste.

Cooking from whole milk and kefir

The birthplace of Adygei cheese is the Republic of Adygea, where local women cook it from whole milk and kefir.

To make this cheese recipe, you will need:

• whole milk (cow, sheep) - 3 l;
• kefir - 1 l;
• salt - 20 g.

Adyghe cheese is a favorite product of many people. This Caucasian dish is prepared on the basis of milk. Many people buy this product in stores and enjoy its taste, but you can easily make Adyghe cheese at home.

Many people are wondering: how to make Adyghe cheese at home? This is a rather difficult process, but if you follow all the rules, you can easily prepare a very tasty dish. Adyghe cheese is prepared from:

• Serums;
• salt;
• Milk.

In order for the dish to be really tasty, it is also recommended to cook the whey yourself. To do this, you need to take a liter of yogurt and pour it into a saucepan. In the absence of this product, you can replace it with kefir. The only condition for making whey is that these products must be homemade. The saucepan is placed on a slow fire. After 15 minutes, you can see how the whey is separated from the kefir. After the curd begins to float in the whey, the pan must be removed from the heat and its contents drained.

Cottage cheese can be used for any other dish, and whey is needed for Adyghe cheese. It must be put for two days in a dark place. In order for the whey to become sour, it needs to provide a temperature of 25-28 degrees. After preparing the whey, you can proceed to the Adyghe cheese.

Adyghe cheese, the home-cooking recipe of which is quite simple, is prepared on the basis of milk. This product will need three liters. Milk is poured into a saucepan and put on fire. So that it does not run away, it is necessary to choose a very large capacity. Milk must be brought to a boil. After the milk begins to foam, it is necessary to add sour whey to it. The fire is reduced to a minimum.

If white clots begin to appear in the mass, then you should not worry - this indicates that the milk begins to give off protein. After the serum becomes a transparent color with a green tint, the mass must be removed from the heat. During the preparation of cheese, it is necessary to prepare a colander. An ideal option would be a colander for pasta, in which gauze is placed. Strain the contents of the pot through a colander.

From the mass that remained in the colander, it is necessary to form a head of cheese. You can put it in a bowl, pre-salted. After the mass hardens, you can cut off a piece and enjoy the taste of cheese.

Adyghe cheese, the home-cooking recipe of which is simple, prepared according to such a plan, is very tasty and will please any gourmet.

The preparation of Adyghe cheese is carried out on the basis of:

• 4 chicken eggs;
• 2 tbsp kefir;
• 2.5 liters of milk;
• 1 tsp salt.

Making Adyghe cheese at home is very simple. On the basis of half a liter of milk and kefir, which are mixed and heated, and also infused in a warm place for a day, yogurt is prepared. After that, eggs are beaten and mixed with sour milk. The remaining milk is brought to a boil and the egg mixture is poured into it. After separating the whey, the mass is leaned back into a colander and a cheese head is formed from it.

How to cook Adyghe cheese at home

If you do not know how to cook Adyghe cheese at home, then use the simplest recipe. To prepare it, you need to take:

• 1 liter of milk;
• 3 eggs;
• 1 tbsp salt;
• 200 grams of sour cream.

Adyghe cheese at home according to this recipe is very simple to prepare, which any housewife can do.

Adyghe cheese at home from cottage cheese is prepared on the basis of:

• 2 eggs;
• 1 kg. cottage cheese;
• 1l. milk;
• 5 tbsp sour cream;
• 1 tsp salt.

Mix cottage cheese with milk and bring to a boil. The mass is then filtered through gauze. In a non-stick saucepan, mix this mass with sour cream, salt and eggs. Boil for 5 minutes until the mass comes together in one lump. The mass is laid out in a container and cooled.

If you want to cook Adyghe cheese at home from kefir, then for this you will need:

• 1.5 l. milk;
• 1 l. kefir;
• Salt.

Kefir must be simmered on fire until boiling. After that, the mass is filtered through a sieve. The serum is filtered and left for a day in a warm place. After this time, the milk is poured into a saucepan and brought to a boil. Next, whey is slowly introduced into the mass. It is boiled for 15 minutes until clots form. The mass is filtered and suspended in gauze, which is pre-folded several times. After half an hour, a lump forms from the cheese. It must be sent to the refrigerator to solidify.

Cooking Adyghe cheese at home according to this recipe is very simple. The most important thing in cooking is to stick to the proportions.

To prepare this dish, you need to take:

• 1 lemon;
• 2 l. milk;
• 1 tsp salt.

Initially, you need to pour the milk into a saucepan and bring to a boil. During this period, you need to squeeze the juice from the lemon. After boiling milk, turn off the heat and leave the pan for a few minutes until the temperature drops to 95 degrees. While the milk is cooling, salt must be added to it.

Next, add lemon juice to the resulting mass and mix very well. After that, the milk protein will almost immediately separate from the whey. After one minute, it is necessary to strain the resulting mass through a very fine sieve. In order to remove excess liquid, it is necessary to slightly press down the mass in the sieve with a spoon. Cheese must be laid out in a mold and left to cool completely. In order for the product to freeze, it must then be placed in the refrigerator.

Adyghe cheese at home with whey

The most popular recipe is Adyghe cheese at home with whey. To prepare it, you need to take:

• 2 l. milk;
• 1.5 l. serum;
• Salt.

To simplify the task, serum can be bought. It's best to keep it at home. Milk must be poured into a saucepan and put on medium heat. It is strictly forbidden for milk to burn, otherwise it will negatively affect its taste. That is why milk must be stirred regularly before it boils.

After the formation of foam, whey is added to the milk and boiled until flakes appear. Next, the mass must be passed through a sieve. A head is formed from the cheese and placed in the refrigerator to harden.

Adyghe cheese is characterized not only by good taste, but also by ease of preparation, which allows any housewife to perform this action.

Adyghe cheese at home is much tastier, more tender and healthier than a store-bought product. The dish is prepared simply and quickly (with the exception of the whey souring time).

Adyghe cheese is a valuable storehouse of protein and calcium. In addition, it is non-caloric, and therefore can be recommended for a dietary diet. Due to its wonderful taste, it is used as an additive to various salads, snacks. The dairy product goes well with herbs, vegetables and even fruits.

Ingredients

• kefir or yogurt - 1 liter;
• milk - 3 liters;
• salt;
• pepper, spices, herbs (optional).

About 500 grams of cheese comes out of the indicated amount of ingredients.

Adyghe cheese recipe at home

Before you start cooking, you need to make a starter from kefir. Pour kefir into a saucepan and bring to a boil over medium heat. As soon as it begins to boil, and small flakes form, immediately turn off the heat.

With the help of a fine sieve or gauze, we filter the whey from the cottage cheese. Pour into a convenient bowl and leave for 2 days at room temperature to sour. The cottage cheese remaining in the sieve can be eaten or used in baking.

When the whey turns sour, heat 3 liters of fresh milk in a large deep saucepan.

Bring to a low boil, stirring constantly so that the bottom of the pan does not burn. As soon as the foam begins to rise, immediately pour the acidified whey to the milk, mix well.

The milk will begin to separate the protein, the whey will turn clear green and flakes will form.

Let simmer for 1 minute, remove from heat. Drain into a fine sieve or colander.

While the cheese is still hot, level it with a spatula, crush and salt to taste. Leave for 15 minutes for the whey to glass, and the product thickens (the drained whey can be reused for making cheese or used in baking).

Then turn over, and repeat the procedure with salt on the other side, also leave for 15 minutes.

If you want the dish to be more compact, put it under pressure for a few minutes while the product is still hot. If desired, the appetizer can be seasoned on top with red pepper or herbs to give a piquant taste.

Ready cheese is good both warm and cold. It can be added to salads or used as a filling for pies. Bon appetit!