How to make Adyghe cheese at home

Adyghe cheese is a welcome guest on both a festive and everyday table. Due to the original taste, low fat content and benefits, every housewife wants to cook such a treat. The process looks complicated at first glance, but don't be scared. Today we will consider step-by-step recipes for making Adyghe cheese at home.

Adyghe cheese benefits

The original dairy product has a fat content of 40%. It accumulates a lot of mineral compounds and vitamins that a person needs for a full life.

Cheese is famous for its large amounts of calcium, phosphorus and protein. That is why it is so in demand in the field of dietetics and proper nutrition.

The raw material is not deprived of amino acids, most of them cannot be produced by the body in an autonomous mode, therefore it must be supplied with food.

Due to the low calorie content and high nutritional value, cheese is introduced into the slimming menu. It is suitable even for the most stringent diets, despite the fat content.

Due to the accumulation of proteins, the Adyghe product is introduced into the diet of athletes who need to gain muscle mass and “dry out”. Cheese is also an integral part of the diet of nursing mothers, children, pregnant women, the elderly and other categories of people.

According to traditional technology, cheese is produced on the basis of goat, sheep or cow milk. In the manufacturing process, the raw materials are heated to a temperature not exceeding 100 degrees. To add flavor at the final stage, salt and other spices are added as desired.

High-quality sour-milk composition should not be too fat. Different producers prepare Adyghe cheese in different ways. It can be 14% fat or 40%. By taste, the raw materials are moderately salty, spicy with a slight milky sheen.

Adygea cheese according to the original recipe

• whole cow's milk - 5.3 liters.
• whole goat milk - 4.4 l.
• natural sourdough (whey) - 3.8 l.
• salt - in fact

1. Make sure you have a stainless steel pan or enamel on hand. It is important that the refractory containers in volume exceed the amount of dairy products by 2 or more times.
2. Fold the gauze fabric in 4-5 layers, strain cow milk through it. Now prepare the same filter for the goat compound. After filtering, pour the ingredients into the cooking pot.
3. Set the power of the stove to a minimum mark, wait an hour. Watch the process carefully. Each time the milk begins to boil, inject the whey in small portions.
4. Stir the ingredients without interruption so that the mass evenly thickens. You will see that the mixture will soon begin to appear strings that are separated from the general content.
5. Stir and collect them in one ball to get a milk clot. When the ball appears, turn off the burner and remove the pan with its contents from it.
6. Prepare a clean and dry pan, put a colander on it, line it with gauze. Pour the whole milk mixture with clots into a filter colander, wait for the whey to drain.
7. Wait until the cheese becomes dense due to its own weight, and all the whey drains into the lower container. Then roll up the edges of the gauze to make a bag. Hang it for 2 hours.
8. Next, free the product from gauze, put on a colander and sprinkle with ground salt on all sides. Let the product ripen for about 20-22 hours, then transfer to a container and store in the cold. Shelf life is 4 days.

Adyghe cheese from whole milk and cottage cheese

• fat cottage cheese - 2 kg.
• milk - 4.5 l.

1. When cooking cheese, you must use only homemade products. Take the cottage cheese of maximum fat content and carefully grind it through a fine sieve. The composition must be combined with 2 liters. milk.
2. As a result, you should get a homogeneous mass without lumps. Warm the remaining milk in an enamel pan in parts. Take approximately 300 ml. composition and achieve a temperature of 90 degrees.
3. Thus, you need to warm up the entire animal product. After pasteurization of the composition, start pouring the prepared curd mixture into it. Manipulation should also be carried out portionwise, away from the walls of the tank.
4. The mass of cottage cheese should be cooled. Curled protein must be caught with a slotted spoon and sent to a colander covered with gauze.
5. Continue the procurement process. After that, take the cheese in a bag, squeeze a little and suspend until the liquid drains completely. Give it a shape and put it in the refrigerator for several hours.

Adyghe cheese made from sour cream and milk

• fat sour cream - 2.6 kg.
• homemade milk - 7.6 liters.

1. To make cheese, you need to use chilled ingredients. Take 2.5 liters. milk and combine with sour cream in a separate container. Get uniformity from the composition. Next, proceed to pasteurize the remaining milk.
2. The temperature of the liquid should be closer to boiling. Keep in mind that milk should never boil. After full pasteurization of the product, begin to introduce the sour cream mixture. During the process of making cheese, remember to stir the ingredients.
3. Catch clotted protein and let it cool. Next, collect the whole curd mass in a container with holes. For a certain time, all excess moisture should drain.
4. After compaction of the cheese under its own weight, it is necessary to salt it a little. Turn the finished mass over and transfer to a food container. Store the product in a cool brew place.

Practical recommendations

1. To cook the cheese correctly, it is recommended to use a culinary thermometer. Thus, you can prevent milk from boiling during heat treatment.
2. Consider, if milk boils, cheese does not work, the product will be irrevocably spoiled. In the preparation of cheese it is important to observe proportions. For 1 kg. Adyghe product accounts for about 6.5 liters. animal milk.
3. By production of cheese it is allowed to use any sour-milk products. The main requirement remains that they be completely natural. If you have a smokehouse in your house, you can make smoked cheese.
4. First you need to cook a cheese head in any of the ways described above. Next, the product is placed in a domestic installation for 4 hours. Stew the composition in cold smoking mode at a temperature of no more than 25 degrees.
5. Before smoking, the head of cheese must be lubricated with butter. As a result, you will get a finished product of a completely new taste. The composition of cheese can also include various herbs, spices and spices.

It is easy to cook Adyghe cheese at home, if you follow the step by step instructions. The most popular is the product, cooked according to the original recipe. As a result, the cheese is milk, low-calorie and tastes good. But you can also consider options that are more to your liking. Store the product in an airtight container on the middle shelf of the refrigerator.

Video: step by step recipe for making Adyghe cheese