Adyghe cheese is a unique product with many useful properties. It contains amino acids, phosphorus, proteins, B vitamins, and the daily consumption of 80 g of cheese satisfies the body's daily requirement for calcium. In addition, the Adyghe cheese has a relatively low calorie content (240 kcal per 100 g) and is perfect for those who follow the figure.
It is necessary
-
- 3 liters of pasteurized milk;
- 1 liter of kefir;
- 1-2 teaspoons of salt.
Instructions
Step 1
In Russia, there is a national standard that sets requirements for the composition of soft cheeses. According to this document, all manufacturers must make Adyghe cheese only from cow's milk; salt is also allowed. From these simple and affordable ingredients, it is easy to make Adyghe cheese at home. Just keep in mind that the preliminary preparation will take you a couple of days.
Step 2
Adyghe cheese refers to pickled cheeses obtained with the help of fermented milk sourdough. In production, various chemical compounds are added to curdle milk; at home, they can be replaced with ordinary kefir. So, cook whey from 1 liter of kefir. To do this, put the container with kefir over low heat. After about 5 minutes, you will notice how the cottage cheese separates from the kefir and floats to the surface. Heating must be stopped.
Step 3
Strain the resulting mixture through cheesecloth. We don't need cottage cheese, but pour the light green whey into a jar and leave at room temperature for 2 days to sour.
Step 4
After 2 days, you can start preparing the Adyghe cheese. Pour fresh pasteurized milk into a saucepan and bring to a boil. While continuing to boil the milk over low heat, add the prepared whey to it. After 5-7 minutes, the milk will begin to curdle and the pieces of cheese will separate from the whey.
Step 5
Remove the pan from heat. Strain the mixture through cheesecloth or discard in a colander. Salt the cheese to taste, mix thoroughly.
Step 6
Without removing the gauze, form a cheese head from the resulting mass. Place the cheese under a press, refrigerate overnight.
Step 7
In the morning, drain the released liquid, remove the Adyghe cheese from the gauze. You can start tasting!
