How to make Adygei cheese at home

Adyghe cheese is a welcome guest on both a festive and a daily table. In view of the original taste, low fat content and benefits, such food treats every hostess to cook. The process looks complicated at first glance, but do not be afraid. Today we will look at step-by-step recipes for making Adyghe cheese at home.

Adyghe cheese

The original fermented milk product has a fat content of 40%. It accumulates a lot of mineral compounds and vitamins that are necessary for a person for 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 nutrition and proper nutrition.

Raw materials are not deprived of amino acids, most of them can not be produced by the body offline, so it should come from 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 indicator of fat.

Due to the accumulation of proteins, the Adyghe product is introduced into the diet of athletes who need to gain muscle mass and “dry”. 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's milk. In the process of manufacturing the raw material is 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. Adyghe cheese is made by different manufacturers in different ways. It may be 14% fat or 40%. According to taste, raw materials are moderately salty, spicy with a light milky sheen.

Adyghe cheese according to the original recipe

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

1. Make sure you have a stainless steel pot or enamelled pot on hand. It is important that the refractory container in volume exceeds the amount of dairy products by 2 or more times.
2. Fold the gauze fabric in 4-5 layers, strain through it the cow's milk. Now prepare the same filter for the goat composition. After filtering, pour the ingredients into the cooking pot.
3. Set the power plate to the minimum mark, wait an hour. Watch the process carefully. Each time the milk starts to boil, inject the whey in small portions.
4. Ingredients need to be stirred without interruption, so that the mass is evenly thickened. You will see that in the mixture will soon appear the strings, which are separated from the total 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 from its contents.
6. Prepare a clean and dry pan, put a colander on it, cover it with gauze. Pour all the milk mixture with clots into a filter colander,expect draining serum.
7. Wait for the moment when the cheese becomes dense due to its own weight, and all the serum will flow into the lower container. Then roll up the edges of the gauze to make a bag. Suspend it for 2 hours.
8. Next, free the product from gauze, put in a colander and sprinkle with ground salt from all sides. Allow the product to ripen for about 20-22 hours, then transfer to a container and clean in a cold. Shelf life - 4 days.

Adyghe cheese from whole milk and cottage cheese

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

1. When cooking cheese, you should use only homemade products. Take the cottage cheese maximum fat and carefully grind it through a fine sieve. The composition must be combined with 2 liters. of milk.
2. As a result, you should get a homogeneous mass without lumps. The remaining milk is heated in parts enameled in a saucepan. Take about 300 ml. composition and achieve a temperature of 90 degrees.
3. Thus it is necessary to warm the entire animal product. After the pasteurization of the composition, start pouring the prepared curd mixture into it. Manipulation should also be carried out in portions, away from the walls of the container.
4. The mass of the curd at the same time must be cooled. The coagulated protein must be caught with a skimmer and sent to a colander, covered with gauze cloth.
5. Continue the procurement process. After that, take the cheese in the bag, squeeze a little and hang it until the liquid is completely drained. Give it shape and refrigerate for a few hours.

Adygea sour cream cheese and milk

• fat cream - 2.6 kg.
• homemade milk - 7.6 l.

1. To make cheese, it is necessary to use chilled ingredients. Take 2.5 liters. milk and combine with sour cream in a separate container. Get from the composition of uniformity. Next, proceed to the pasteurization of milk residues.
2. The temperature of the liquid should be closer to boiling. Consider, milk in no event should boil. After complete pasteurization of the product, begin to enter the sour cream mixture. During the process of making cheese, do not forget to stir the ingredients.
3. Catch the coagulated protein and send it to cool. Next, collect all the cheesy mass in a container with holes. For a certain time, all excess moisture should be drained.
4. After compaction of the cheese under its own weight, you need to salt it a little. Invert the prepared mass and transfer to a food container. Store the product in a cool place to infuse.

Practical recommendations

1. To cook the cheese properly, it is recommended to use a cooking thermometer. This way you can prevent the milk from boiling during the heat treatment.
2. Consider, if the milk boils, the cheese does not work, the product will be irrevocably spoiled. In cooking cheese it is important to respect the proportions. Per 1 kg Adyghe product accounts for about 6.5 liters. animal milk.
3. In the production of cheese is allowed to use any dairy products. The main requirement is that they are completely natural. If you have a smokehouse in your house, you can make smoked cheese.
4. First, you need to prepare the head of the cheese in any way described above. Next, the product is placed in a domestic installation for 4 hours. To languish composition is necessary in the mode of cold smoking at a temperature of not more than 25 degrees.
5. Before smoking, the head of the cheese must be lubricated with butter.As a result, you get the finished product a perfect new taste. The composition of the cheese can also include various herbs, spices and spices.

It is easy to cook Adygei cheese at home, if you follow the step by step instructions. The most popular is the product brewed according to the original recipe. As a result, the cheese turns out dairy, low-calorie and pleasant to taste. But you can also consider options that are more to their liking. Store the product in an airtight container on the middle shelf of the refrigerator.

Video: Step-by-step recipe for Adyghe cheese