Adyghe cheese can be prepared at home; there are a huge number of recipes. It is mainly made from dairy products. In the article we tried to collect a wide variety of methods, resulting in a list of 7 recipes.
Adyghe cheese made from milk at home
Recipes for making Adyghe cheese have helped housewives more than once. The cheese is made simply from regular milk. The fermented milk product turns out to be tender, moderately salty and completely natural.
- Cow's milk 2 (liters)
- Kefir 3 Art. or curdled milk, whey
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How to prepare Adyghe cheese at home? Pour milk into a saucepan and boil. Then add 3 cups of fermented milk product to it. -
Continue cooking the mixture. After several stirrings, the milk mass will begin to separate into whey and curd flakes. After this, turn off the fire. -
When the flakes float to the surface and the whey turns a clear, slightly greenish color, drain the contents of the pan into a colander. -
To settle the cheese, you can use a special form with a weighting agent into which water is poured, or simply place any other container with water on the cheese. -
After 10 minutes, turn the cheese over in the mold and leave it for 10-12 hours. During this time, excess whey will drain from the cheese. -
Salt the finished cheese to taste or soak in saline solution. Salt to water ratio: 3 tablespoons per liter of water, soak for 2 to 5 days. Store Adyghe cheese in the refrigerator.
Bon appetit!
Simple and delicious Adyghe cheese made from kefir
Adyghe cheese is prepared very simply and quickly; this recipe can be used for your first introduction to cheese making. The cheese turns out delicious, and most importantly natural and, which is doubly pleasant, made with your own hands.
Cooking time: 24 hours.
Cooking time: 15 minutes.
Servings: 4-5.
Ingredients:
- Kefir – 2 l.
- Salt - to taste.
Cooking process:
1. Pour kefir into a saucepan, add a little salt to taste, place on low heat and bring to a boil without stirring. After this, the curd flakes will begin to separate from the whey.
2. After the process of rolling the kefir is completed, place the contents of the pan in a colander lined with gauze.
3. Then squeeze out the curd mass and transfer it to a special container for molding cheese.
4. If there is no special device, then place the curd mass in a container of suitable size and place a pressure on top. Leave the cheese in the refrigerator for 24 hours.
5. Ready Adyghe cheese can be stored in the refrigerator for 3-5 days.
Bon appetit!
How to make Adyghe cheese from goat milk?
Even at home you can make Adyghe cheese if you want.This cheese has a light, loose structure and a pleasant, lightly salted taste. It can be prepared from either cow's or goat's milk.
Cooking time: 2 days.
Cooking time: 50 min.
Servings: 10.
Ingredients:
- Goat milk – 4 l.
- Acid whey – 0.5-0.7 l.
- Salt – 1 tsp.
Cooking process:
1. Heat the milk in a water bath until the first bubbles appear, but do not bring to a boil.
2. After this, gradually add warm whey to the milk, without stopping stirring. As soon as the first curd flakes begin to appear on the surface, pour in the remaining whey, remove the pan from the heat and leave for half an hour.
3. Then, using a slotted spoon, transfer the resulting cheese mass to a colander or into a special cheese mold. Compact the mass and leave under pressure for 1.5-2 hours.
4. After this, turn the cheese wheel over to the other side, add salt and leave for another 1-1.5 hours so that all the whey drains away.
5. When the cheese has settled, leave it for another 1-2 days in the refrigerator and you can take a sample.
Bon appetit!
Delicate Adyghe cottage cheese at home
Delicate, salty, porous Adyghe cheese has a large number of fans. It is very easy to prepare at home at minimal cost using the most affordable dairy products.
Cooking time: 3 hours.
Cooking time: 30 min.
Servings: 1.
Ingredients:
- Milk – 1 l.
- Cottage cheese – 1 kg.
- Chicken eggs – 3 pcs.
- Butter – 100 gr.
- Salt – 1-1.5 tsp.
- Baking soda – 1 tsp.
Cooking process:
1. Pour milk into a saucepan and bring it to a boil. Place cottage cheese in boiling milk.
2. When the mixture boils again, continue cooking for 25-30 minutes over medium heat, stirring occasionally.
3.Cover the pan several times with folded gauze or place a fine sieve on it. Pour in the curd mixture and let the whey drip off.
4. Then add eggs, butter, salt and soda to the curd mass.
5. Mix the ingredients and place over medium heat, heat, stirring continuously for 10 minutes.
6. Take a container of suitable size, grease it with butter and put the cheese mixture into it, compact it. Then place the container in the refrigerator for 2-3 hours.
7. After this, the cheese will be ready.
Bon appetit!
How to make Adyghe cheese from whey?
According to the classic recipe, Adyghe cheese is made from milk and soured whey; no enzymes or starter cultures are needed. This cheese has a dense but delicate structure and a pleasant salty taste.
Cooking time: 8 ocloc'k.
Cooking time: 30 min.
Servings: 6.
Ingredients:
- Whey – 1 l.
- Milk – 2 l.
- Salt – 1 tbsp.
Cooking process:
1. Pour milk into a saucepan with a thick bottom and place on fire.
2. Add salt to the milk and heat it to 90 degrees; bubbles should begin to appear on the surface. To prevent the milk from burning, stir it periodically.
3. Next, pour the whey into the milk.
4. Continue heating the milk mass for 10-15 minutes. The milk will begin to curdle and curd flakes will appear on its surface.
5. Take another container, place a sieve on it, cover it with gauze. Place the milk mixture on a sieve and let the whey drain.
6. Then squeeze out the curd mass.
7. Place the curd mass in a container of suitable size, place pressure on it and leave in the refrigerator for 8 hours.
8. After this, homemade Adyghe cheese will be ready to eat.
Bon appetit!
Delicious Adyghe cheese made from milk with vinegar
No store-bought cheese can compare with the taste of freshly prepared homemade Adyghe cheese. According to this recipe, the process of preparing the cheese will take very little time, if you do not take into account the time it takes for the whey to drain and the cheese to set aside.
Cooking time: 8 ocloc'k.
Cooking time: 40 min.
Servings: 8.
Ingredients:
- Milk – 4.5 l.
- Vinegar – 75 ml.
- Salt – 1 tbsp.
Cooking process:
1. Pour milk into a thick-bottomed saucepan, put it on the fire and bring it to a boil.
2. When the milk starts to boil, add salt and vinegar. Stir and continue heating until the milk begins to separate.
3. When the whey becomes transparent and acquires a greenish tint, turn off the heat and place the curd mass on cheesecloth folded several times.
4. Squeeze out the curd mass, transfer it directly into the gauze into a container of suitable volume, and place a weight on top. Leave the cheese in the refrigerator for 5-8 hours.
5. Remove the cheese from the mold, cut it and serve.
Bon appetit!
Adyghe cheese made from milk with citric acid
Now there is such a variety of cheeses on store shelves that your eyes run wild and it’s difficult to make a choice. However, the fashion for homemade cheeses will never go away. We invite you to prepare delicious Adyghe cheese from natural homemade milk.
Cooking time: 10 hours.
Cooking time: 50 min.
Servings: 5-6.
Ingredients:
- Milk – 2 l.
- Whey – 0.5 l.
- Citric acid – 0.5 tsp.
- Coarse salt – 1 tbsp.
Cooking process:
1. Pour milk into a saucepan and place over medium heat.
2. Dissolve citric acid in the whey.
3. When the milk warms up to 95 degrees, pour in the whey and lemon.In just a minute the milk will begin to curdle.
4. When the whey becomes transparent, drain the contents of the pan into a colander lined with gauze. Squeeze out the curd mass and place it in a container, compact it.
5. Place pressure on top of the curd mass and refrigerate for 5-6 hours.
6. After the specified time has passed, remove the cheese, pour off the whey that remains in the pan from the cheese, add salt, stir it well until it is completely dissolved.
7. After this, the cheese must be placed in a saline solution for 3-4 hours.
8. Remove the Adyghe cheese from the solution, dry it and you can eat it.
Bon appetit!
