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How to pickle Adyghe cheese. How to cook Adyghe cheese at home

How to pickle Adyghe cheese. How to cook Adyghe cheese at home

18.09.2022

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.

Among the population of our planet there are many lovers of cheese in all its manifestations. Many gourmets prefer a fragrant homemade product to purchased cheese from the nearest store. Someone orders it in small private cheese factories, and some know how to make cheese themselves!

In any creative business (and cheese making can, no doubt, be attributed to such) there are little secrets:

it is better not to buy milk or cottage cheese in a store, but to find a supplier who sells only their own, farm product. Practice has shown that there is a high percentage of unsuccessful cheese preparation from shop milk;
if there is no way to buy farm products, then when buying, pay attention to the fat content of milk - the higher it is, the better. And don't use ultra pasteurized;
ripening will take place at the highest level, if you take more than 500 g of its mass;
the tenderness of cheese directly depends on its fat content - the higher it is in the original products, the tastier the finished product will be;
keep hard cheese a little longer - then its taste will be much richer;
there is no special mold for making cheese? No problem! We take a colander and all problems are solved! A deep-fryer mesh is also suitable;
don't let whey go to waste, use it for pancakes and other baked goods.

Now you're ready to start making delicious treats!

Homemade Adyghe cheese - tasty and healthy

Cheese or Adyghe cheese is not very difficult to cook at home. With a little work, you can enjoy an amazing and magical taste.

For cooking you need:

milk (fatty 3.5%) - 1 l;
cottage cheese (preferably homemade) - 1 kg;
chicken eggs - 3 pieces;
soft butter - 100 g;
salt - from 1 to 1.5 teaspoons;
soda (food, of course) - 1 teaspoon.

Cooking time for Adyghe cheese is 5 hours.

Calorie content of the finished product (100 g) - 240 kcal.

We prepare a simple soft cheese from milk as follows:

In this form, the cheese can be served on the table. It is better not to store it for a long time, as it does not contain special additives to extend the shelf life, which is used in industry. Although, such cheese will not linger for a long time in the refrigerator.

Cooking hard cheese at home

The most versatile is hard cheese. It is eaten in its pure form, made sandwiches, used to make pizza, etc. Consider the recipe for hard cheese at home.

For him you need:

skim milk - 1 l;
dry cottage cheese - 1 kg;
chicken eggs - 2 pieces;
butter - 100 g;
salt - 1 teaspoon;
soda - 1 teaspoon;
spices - to taste.

Cooking time - 1 hour (excluding freezing in the refrigerator).

Calorie content - 325 kcal per 100 g.

Cooking method:

Such cheese will bring true pleasure to those who try at least one piece!

Curd cheese from homemade milk

Good curd cheese is incredibly tender and tasty. It can be prepared at home just as well as store-bought. Or maybe several times better.

Cream Cheese Ingredients:

homemade cow's milk - 3 l;
acetic acid - 1 tablespoon;
dill - 1 bunch;
garlic (young) - 2 cloves;
salt - to taste.

The time to prepare curd cheese is 75 minutes of the cooking process itself.

Calorie content - 215 kcal per 100 g.

We prepare curd cheese as follows:

pour milk into a stainless steel saucepan, add salt and put it on medium heat;
at the moment of boiling milk, add acetic acid to it. There will be an instant curdling of milk, that is, the curd will separate from the whey;
boil the mixture in this form for another couple of minutes and remove from the stove;
pour the mixture from the pan into a colander with gauze and let the whey drain;
as soon as the excess liquid drains as much as possible, we collect the ends of the gauze and form a bag. In this form, we hang the bundle over any container for several hours;
as soon as the set time has passed, squeeze the gauze bag well and place the contents under the press and put in the refrigerator to get rid of the liquid even more;
in this form, curd cheese should stand in the cold for 6 to 8 hours;
after, add spices and spices to it, mix well.

Thus, the result is a very tender curd cheese for morning sandwiches, holiday snacks.

Processed cheese with your own hands - perhaps delicious

Processed cheese has been known to many since childhood. Their purpose is very different: for hot toasts, for making soups, for salads, etc.

You will need:

cow's milk - 1 l;
cottage cheese - 1 l;
butter (softened is better) - 100 g;
regular baking soda - 1 teaspoon;
salt - 1 tablespoon.

Cooking time - only half an hour of the process itself and 6-8 hours for solidification in the refrigerator.

Calorie content per 100 g of processed homemade cheese - 150 kcal.

How to make homemade processed cheese:

pour the milk into a saucepan of a suitable size and bring it to a boil;
we move all the cottage cheese into milk and mix without turning off the fire;
cook this mass for 5 minutes on low heat;
it is necessary to prepare a colander with high-quality gauze and transfer the milk-curd mass to it in order to allow the liquid whey to drain;
next, you need to take a large frying pan and melt the butter in it;
put a mass of milk and cottage cheese into the pan and melt for 15 minutes. It is necessary to stir the contents continuously so that it does not stick to the bottom and sides of the pan - this is very important;
as soon as the mass stops sticking to the walls of the pan and does not look like cottage cheese, it begins to stretch - it means the processed cheese is ready;
it is recommended to put the processed cheese in the refrigerator for some time before eating so that it hardens a little.

In some recipes, chicken eggs can be found among the ingredients. They are not found in classic processed cheeses, but for the sake of variety, they can be used in the amount of 2 pieces, which must be added to a hot frying pan before placing the milk-curd mixture in it.

To give processed cheese interesting flavors, you can use greens, nuts, ham pieces and even chocolate, which can be added to the cheese before hardening.

Excellent homemade Italian mozzarella

Italian cheese consists of the following ingredients:

milk - one and a half liters;
pure distilled water (this is important!) - 250 ml;
Pepsin or acidin-pepsin - 2 tablets are enough;
citric acid - a third of a teaspoon;
salt - 1 teaspoon.

The mozzarella will take 60 minutes to cook.

Calorie content - 270 kcal per hundred grams.

How to make mozzarella cheese at home step by step:

You can supplement the product with herbs (basil, dill or other herbs).

Homemade recipe for the famous "Philadelphia"

Many have tried this cheese as part of many varieties of rolls and sushi. However, this cheese is also great on sandwiches and toast as an appetizer.

Cooking Ingredients:

milk - 1 l;
kefir - half a liter;
chicken eggs - 1 piece;
sugar - 1 teaspoon;
sugar - the same amount;
citric acid - enough on the tip of a knife.

Cooking time - 40 minutes.

Calorie content - only 68 kcal per 100 g.

How to make Philadelphia cheese at home:

pour milk into a saucepan and bring to a boil, add sugar and salt to it, turn off the heat on the stove;
immediately pour all the kefir into milk and mix;
pour the liquid onto gauze, collect it in a bundle and let the serum drain for 20 minutes;
beat the egg and citric acid well with a mixer or blender;
add the gauze mass to the beaten eggs and beat well until smooth;
so the cheese is ready.

It would not be superfluous to add greenery to Philadelphia.

With the advent of multicookers in household use, the preparation of various dishes began to be performed in a new way. Cheese can also be prepared using this miracle of technology.

So, for example, you can take a liter of milk and mix it with sour cream and kefir (each in a tablespoon), leave it all night in some warm place. In the morning, waking up, pour the liquid into a slow cooker and heat for 1 hour. Discard the mass on cheesecloth or a sieve and allow excess liquid to drain freely. So, it can turn out to be a very tasty cheese.

For the preparation of hard cheeses, it is better to stock up in advance on such items that can be used as a very heavy press. So, the cheese will really become hard, as it should be!

You can store homemade cheese in the refrigerator strictly no more than 7 days. After this period, various undesirable reactions will begin to occur in truly natural cheese, which can lead to unpleasant and painful sensations in the human body.

Another interesting and detailed recipe for making cheese at home is in the next video.

Homemade Adyghe cheese can be easily and simply prepared at home - there would be a desire. Unlike a store-bought product, homemade cheese is much more tender and it is always fresh. Adyghe cheese itself is quite bland, but its taste can be improved without any problems by adding regular salt.

Adyghe cheese is a product that has a sour-milk taste and a relatively delicate, slightly dense texture. Among the analogues are such cheeses as brynza, ricotta, feta or mozzarella. Being a national dish of the Circassian cuisine, it is customary to cook Adyghe cheese most often from cow's milk (but it can also be based on sheep or goat's milk) by adding whey.

For culinary purposes, Adyghe cheese is used very widely. It can be eaten by itself, added to vegetable salads or various snacks. First courses, spreads, casseroles, cheesecakes, stuffing for pies, pies or dumplings - not the whole list of uses for this cheese. In addition, the product goes well with vegetables and fruits, herbs, pasta. It is even fried in butter - it turns out very tasty and satisfying.

I cannot but dwell on some points that relate directly to the preparation of Adyghe cheese at home. First of all, an important condition is the presence of acidic, namely acidic whey. If you take fresh (for example, immediately after making homemade cottage cheese), the cheese may not work - the whey simply does not curdle the milk. Therefore, you need to give her a chip - we leave the fresh one at room temperature for about a day, after which we let it stand in the refrigerator for another 3-4 days.

The second point: cow's milk for homemade Adyghe cheese is not suitable for everyone. Ideally, take whole, market - then the cheese will turn out more tender, and the yield of the finished product will be greater. From the store, choose pasteurized (nothing will come of ultra-pasteurized, since everything that is alive has already been killed in it).

From the indicated amount of products, I get 440 grams of finished cheese and 2.1 liters of fresh whey. My milk had a fat content of 2.5%, and whey - after making cottage cheese from kefir (fat content is also 2.5%). I think you understand that the yield depends both on the fat content of the feedstock and on the degree of moisture content of the cheese (if desired, the whey can be squeezed out mechanically). In both versions (read about this in the steps), I have Adyghe cheese that is not dry, it is perfectly cut with a knife, and practically does not crumble.

Ingredients:

Cooking step by step with photos:

The recipe for homemade Adyghe cheese includes the following ingredients: whey, milk and salt (optional). Products do not have to be at room temperature - milk and whey can be used directly from the refrigerator.

Pour milk into a suitable volume (I have a four-liter saucepan). Put on the stove and heat almost to a boil. Boiling is not necessary, unless you have homemade milk. To speed up the heating process, I advise you to cover the pan with a lid, just make sure that the milk does not boil to the bottom - stir it.

Ideally, the temperature of the milk should be 95 degrees, but in the absence of a cooking thermometer, navigate visually (dense steam will appear above the surface). Now, while constantly stirring the milk, pour the whey.

Literally before our eyes, the milk will curdle, forming curdled flakes. Turn off the fire and remove the pan from the stove.

Here I wanted to show closer how curd flakes look like. They are not very large, but not small either - medium, in a word. Let the contents of the dishes rest on the table for 5-7 minutes (no need to interfere) - during this time the clots will thicken and the whey will separate well. By the way, the more you keep the liquid on fire (even if you let the milk with whey boil), the tougher the homemade Adyghe cheese will turn out.

Then you have a choice of how to shape the future Adyghe cheese. Special molds for making cheese are best suited for molding, but I don’t have any, unfortunately. You can also just throw the mass on a sieve or colander, after lining it with 3-4 layers of gauze. Do not forget to substitute a volumetric container into which the whey will drain.

After 10-15 minutes, most of the whey will drain (pour it into another bowl and use it as needed) and it will be possible to shape the future cheese. To do this, tightly twist the head into gauze, trying to make as few folds as possible.

We put something flat on top and put a load (for example, a jar of water). When the cheese has cooled, we place the structure in the refrigerator for 8-10 hours. During this time, the head will compact well, while excess whey will leave.

Now another option for molding (for the site I prepared Adyghe cheese for the second time, as soon as I ate the first batch), since I don’t really like the method with a sieve - well, the head is not ideal, it’s flat. If taste is more important to you, and the form is not so important, skip the next step. Here I (not without the advice and help of my husband, of course, I admit) built such a structure: I took 2 plastic cups (with a capacity of 400 milliliters each) from sour cream. The husband made many holes (using an awl) at the bottom and along the bottom of the walls. When the curd flakes in the whey thickened, she transferred them to glasses with a slotted spoon. I placed cookie cutters in a deep bowl at the bottom so that the bottom of the glasses and the container did not touch each other. Thus, the whey went into the container. As a load, when the whey was no longer flowing, but slowly dripping, I placed glasses (of a smaller volume) filled with water on top of the cheese. I also put it in the fridge overnight.

Adyghe cheese is a welcome guest on both the festive and everyday tables. In view of the original taste, low fat content and benefits, every housewife dreams of preparing such a treat. The process looks complicated at first glance, but do not be intimidated. Today we will look at step-by-step recipes for making Adyghe cheese at home.

The benefits of Adyghe cheese

The original fermented milk 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 high content of calcium, phosphorus and protein. That is why it is so in demand in the field of dietetics and proper nutrition.

Raw materials are not deprived of amino acids, most of them cannot be produced by the body offline, therefore, they must be supplied with food.

Due to the low calorie content and high nutritional value, cheese is introduced into the menu of those who lose weight. It is suitable even for the most strict 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 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.

A high-quality fermented milk composition should not be too fatty. Different manufacturers prepare Adyghe cheese in different ways. It can be 14% fat or 40%. In terms of taste, the raw material is moderately salty, spicy with a slight milky sheen.

Adyghe cheese according to the original recipe

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

Make sure in advance that a stainless steel or enameled pan is at hand. It is important that the refractory container exceeds the amount of dairy products by 2 or more times in volume.
Fold the gauze fabric in 4-5 layers, strain cow's milk through it. Now prepare the same filter for the goat composition. After filtering, pour the ingredients into a cooking pot.
Set the power of the stove to the minimum mark, wait an hour. Follow the process carefully. Each time the milk begins to boil, introduce whey in small portions.
Stir the ingredients without interruption so that the mass thickens evenly. You will see that threads will soon begin to appear in the mixture, which are separated from the general contents.
Stir and collect them into one ball to get a milk clot. When the ball appears, turn off the burner and remove the pan with the contents from it.
Prepare a clean and dry pan, put a colander on it, line it with cheesecloth. Pour the entire milk mixture with clots into a colander filter, wait for the whey to drain.
Wait for the moment when the cheese becomes dense due to its own weight, and all the whey drains into the lower container. Then fold the edges of the gauze to make a bag. Hang it up for 2 hours.
Next, free the product from gauze, put it in 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 refrigerate. Expiration date - 4 days.

Adyghe cheese from whole milk and cottage cheese

fatty cottage cheese - 2 kg.
milk - 4.5 liters.

When preparing cheese, you must use only home-made products. Take cottage cheese of maximum fat content and grind it thoroughly through a fine sieve. The composition must be combined with 2 liters. milk.
As a result, you should get a homogeneous mass without lumps. Heat the rest of the milk in an enamel pan in parts. Take about 300 ml. composition and achieve a temperature of 90 degrees.
Thus, you need to warm up the entire animal product. After pasteurizing 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.
The mass of cottage cheese must be cooled. Curled protein must be caught with a slotted spoon and sent to a colander lined with gauze.
Continue the harvesting process. After that, take the cheese in a bag, wring it out a little and hang it until the liquid drains completely. Give it a shape and put it in the refrigerator for several hours.

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

To make cheese, you need to use chilled ingredients. Take 2.5 liters. milk and combine with sour cream in a separate container. Achieve uniformity from the composition. Next, proceed to the pasteurization of the remaining milk.
The temperature of the liquid should be closer to boiling. Keep in mind that milk should never boil. After complete pasteurization of the product, start introducing the sour cream mixture. During the process of making cheese, do not forget to stir the ingredients.
Catch the curdled protein and send it to cool. Next, collect all the curd mass in a container with holes. For a certain time, all excess moisture should drain.
After compacting the cheese under its own weight, you need to salt it a little. Turn over the finished mass and transfer to a food container. Remove the product to a cool place to infuse.

To cook the cheese correctly, it is recommended to use a cooking thermometer. In this way, you can prevent milk from boiling during heat treatment.
Keep in mind that if the milk boils, the cheese will not turn out, the product will be irretrievably damaged. Proper proportions are important when making cheese. For 1 kg. Adyghe product accounts for about 6.5 liters. animal milk.
In the production of cheese, it is allowed to use any fermented milk products. The main requirement is that they are completely natural. If you have a smokehouse in your house, you can make smoked cheese.
First you need to prepare a head of cheese in any of the above ways. Next, the product is placed in a domestic installation for 4 hours. It is necessary to simmer the composition in the cold smoking mode at a temperature of no more than 25 degrees.
Before smoking, the head of cheese must be lubricated with butter. As a result, you will receive a finished product of a completely new taste. The composition of the 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 milky, low-calorie and pleasant to the taste. 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: a step-by-step recipe for making Adyghe cheese

Any housewife can easily make Adyghe cheese at home. Is there any recipe for it? depending on the ingredients available. For example, it is worth carefully considering some of the most interesting options.

Cheese from whole milk and kefir

Adyghe cheese is a product of white (sometimes light yellow) color with a delicate, moderately dense texture and a characteristic sour-milk taste. It is usually made from whole milk (cow, goat or sheep) and is a traditional dish of Circassian cuisine. Local housewives very often cook Adyghe cheese at home. Each of them uses the recipe that her parents taught her. For example, such a product can be made quite simply with only 3 liters of milk, 20 grams of edible salt and 1 liter of kefir.

The technology of the production process is simple:

First, kefir must be poured into a saucepan and put on the stove. As it heats up, the whey in it will separate from the curd. It will need to be poured into another container and left to sour for 2 days at room temperature. Cottage cheese can be simply eaten or used to prepare other dishes.
Boil fresh whole milk after two days.
Add the previously fermented whey to it and make the fire smaller. Milk protein will begin to gradually separate, and after 7 minutes the cheese will freely float to the surface.
Strain the mixture through cheesecloth and squeeze well.
Salt the resulting clot, mix and leave for a while in a suspended state so that excess moisture can drain.
Put the product under the press and leave it in the refrigerator for about a day. During this period, it is necessary to periodically drain the water that will be released.

In this way, the easiest way to cook Adyghe cheese at home. The recipe is extremely simple, even the most inexperienced hostess can cope with such work.

Souring with yogurt

Some chefs tend to use all sorts of non-standard solutions to prepare ordinary products. For example, replacing kefir with any yogurt, you can make wonderful Adyghe cheese at home. This recipe is slightly different from the previous version. For work you will need: a glass of yogurt, 2 liters of fresh whole milk and a little salt.

In this case, it does not take much time to make cheese:

First, put a pot of milk on the stove and bring it slowly to a boil over low heat.
With constant stirring, add yogurt in portions. Continue the cooking process until the liquid (whey) becomes almost transparent.
Strain the mass through a colander.
Leave the cheese in it for about an hour. This time will be quite enough to glass excess whey.
Transfer the cheese to the form prepared for this.
Sprinkle salt on top of it.

After that, the finished product can be eaten immediately. If necessary, it can be stored in the refrigerator. True, for this you need a container with a tight-fitting lid.

Technique to help

To prepare a delicious and healthy breakfast, it is not necessary to come up with some complicated dish. For this, ordinary Adyghe cheese is suitable. The recipe for cooking at home can be simplified if you use a slow cooker for work. You will need a rather interesting set of products: 3 liters of milk, a bunch of greens (dill and parsley), half a glass of curdled milk, 4 chicken eggs and 80 grams of peeled walnuts.

Cooking technology:

Put the milk somewhere in a warm place for the whole day.
In a separate bowl, beat the eggs with salt, and then pour them into the multicooker bowl.
Add sour milk there and mix everything well.
Turn on the “baking” mode on the panel and set the timer for 30 minutes.
Allow mixture to cool for at least 5 minutes.
After that, it must be filtered through two layers of gauze.
In a blender, chop the nuts with chopped herbs.
Mix them with the clot that remained in the gauze.
Put the mass under the press and leave it for 6 hours in the refrigerator.

A piece of this cheese for breakfast will be a good start to the day.

Cheese from cottage cheese

There is another interesting recipe for Adyghe cheese at home. A step-by-step recipe in this case will be very useful, since with its help you can control the intermediate result and avoid unnecessary mistakes. For cooking, the following ingredients are used: a liter of whole milk, 3 raw eggs, a kilogram of fat cottage cheese (minimum 9 percent), 120 grams of butter, 20 grams of salt and 12 grams of baking soda.

The recipe requires the following steps in sequence:

Boil fresh milk.
Add cottage cheese. Wait for the mixture to boil again.
Make the fire smaller and cook the mass for half an hour, stirring occasionally.
Strain the contents into another saucepan using one layer of cheesecloth. After that, let the cottage cheese lie on it for 3 minutes, so that the liquid is completely glass.
Transfer the clot to a bowl, adding soda, oil and eggs to it, and then mix everything thoroughly until a homogeneous mass.
Put the prepared product back into the pan and cook it over low heat for 10 minutes.
Treat a clean container from the inside with the remaining oil.
Pour the still warm cheese mixture into it.
After cooling, the container is sent to the refrigerator for 3 hours.

Now the cheese can be carefully cut into pieces and served with hot tea or coffee.

According to the recipe of Circassian cheese makers

The classic recipe for Adyghe cheese deserves special attention. At home, Circassian women, as a rule, use the following ratio of products to prepare it: for 4 liters of pasteurized milk - 15-20 grams of salt, 700 milliliters of sour whey and various spices.

The whole process usually takes several days:

First you need to ferment the whey. You can buy it in the store before that, cook it yourself, or use the one left after cooking another cheese.
Slowly bring the milk to a boil over low heat.
Introduce serum. The mass will immediately begin to be divided into two fractions (liquid and solid). Continue heating until the liquid becomes almost transparent.
Cover a colander with gauze and strain the cheese mass through it. To speed up the process, you can lightly press down with a slotted spoon.
Let the remaining clot lie down for another 30 minutes.
Grate the resulting cheese on both sides with salt.
Transfer it to a colander and hold for 3 hours, turning the product over every 30 minutes.
Transfer the cheese to a plate and put it in a cool place for 12 hours.

During this time, he will have time to ripen, take a certain shape and partially harden. Now the finished cheese can be eaten with pleasure. Experts say that it is very similar to the one that women cook in Circassian villages.

diet option

People who try to monitor their weight and are forced to constantly count the calories they consume can safely use Adyghe cheese for food. A simple and dietary recipe for its preparation provides for the following components: one and a half liters of milk (fat content 3.5 percent), 8 grams of citric acid, 10 grams of salt, as well as a teaspoon of dried chili and basil.

Making such cheese is not at all difficult:

First you need to heat the milk. It is not necessary to boil it. The temperature of the milk should be such that it can be touched with a finger and held for at least 2 seconds.
Add lemon juice and stir. After that, milk clot flakes will immediately begin to appear.
Strain the contents of the pan through a sieve or cheesecloth and wait until all the whey has drained.
Mix the remaining cottage cheese with dried spices, and then wrap it in clean gauze and put it under pressure for 3 hours. To do this, you can use, for example, a two-liter jar of water.
Prepare brine. To do this, take a glass of whey remaining after filtering and add salt to it.
Put the pressed cheese into the brine and leave it there overnight.

In the morning, the finished dietary product can be used to make sandwiches and all kinds of salads.

Simplified Recipe

Homemade curd cheeses are traditionally prepared in many Asian countries. For example, in India such a product is called "paneer". It is better known to the inhabitants of Russia as Adyghe cheese. The recipe, cooking process and composition of the ingredients can be very different. Any known option will do here. The easiest and fastest way to make this cheese is from the following set of basic ingredients: 6 liters of milk, a little salt and a few grains of pepsin.

The whole process consists of several stages:

Pour milk into a large saucepan and heat it to 70 degrees (no more).
Add pepsin, mix and leave covered for 2 hours.
Place the contents back into the pan and heat it over low heat with constant stirring for 10 minutes.
Mix the resulting mass, and then pour it into a colander lined with several layers of gauze. The sifting process takes approximately 15 minutes.
Transfer the remaining clot to a clean colander (without gauze) and set it over a deep bowl. Press the product on top with a plate.
Put the structure in a cold place for 7-8 hours.

If you start work in the morning, then by the evening you can already enjoy a fresh product. You just need to buy pepsin at the pharmacy in advance. There it is sold as a cheese sourdough.

Recipe with sour cream

There are dozens of ways to cook Adyghe cheese. Recipes, as a rule, differ from each other only in the type of fermenting component. For example, you can use the following composition for work: 7.5 liters of natural milk, salt and 2.5 kilograms of sour cream (fat content 25 percent).

Sequencing:

Heat milk in a saucepan without boiling. In this case, it is better not to take risks and stock up on a thermometer in advance. With it, you can easily control the level of heating of the original product.
With constant stirring, slowly add sour cream.
Put the cheese mass on a sieve and wait until the liquid has completely drained. In this case, the product itself will be compacted under the action of its own weight.
After that, it should be lightly salted on all sides and transferred to a container. In this container, the product can be stored in the refrigerator for a long time.

This cheese is very useful to eat. It contains a huge amount of minerals, vitamins and organic acids, without which the normal development of the human body is almost impossible.