Adyghe cheese at home from Shefmarket

Monday, February 20, 2021

Homemade Adyghe cheese can be easily and simply prepared at home - if you wish. Unlike a store-bought product, homemade cheese is much softer and is always fresh. Adyghe cheese itself is quite bland, but its taste can be easily improved by adding regular salt.

Adyghe cheese is a product that is distinguished by its fermented milk taste and relatively delicate, slightly dense consistency. Analogues include cheeses such as feta cheese, ricotta, feta or mozzarella. Being a national dish of Circassian cuisine, Adyghe cheese is usually prepared from cow's milk (but it can also be based on sheep or goat milk) by adding whey.

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

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

Second point: not just any cow’s milk is suitable for homemade Adyghe cheese. Ideally, take whole, market-quality cheese - then the cheese will turn out more tender, and the yield of the finished product will be greater. Choose pasteurized from the store (nothing will come of ultra-pasteurized, since everything that is alive is already killed in it).

From the specified 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 the whey came from making cottage cheese from kefir (also 2.5% fat). I think you understand that the yield depends both on the fat content of the raw materials and on the degree of moisture of the cheese (if desired, the whey can be squeezed out mechanically). In both versions (read about this in the steps), the Adyghe cheese is not dry, it cuts perfectly with a knife, and practically does not crumble.

How to make Adyghe cheese at home

What Adyghe cheese is made from is a question that interests many housewives. Like other cheeses, this product is made from milk with the addition of fermented milk products and other components that cause the milk to curdle. Knowing some simple rules will help you prepare this product very tasty:

It is better to use homemade milk.
If you want to get a denser product, add vinegar, lemon juice or whey to boiling milk. And if these products are added to milk cooled to 95 degrees, the Adyghe cheese will turn out more tender and soft.
Adding soda makes the cheese structure more porous; this component promotes the formation of holes.
To improve the voxen qualities, herbs and favorite spices are added to the product.

Adyghe whey cheese at home

To make homemade Adyghe cheese from milk with lemon juice, you need to use high-quality natural products. It is better to use homemade milk, because an artificial store-bought product may not curdle as needed, and then you won’t be able to get delicious Adyghe cheese.

homemade milk – 1.5 liters;
lemon – 1 pc.;
salt.

The preparation of Adyghe cheese begins by bringing the milk to a boil.
Turn off the stove and allow the milk to cool slightly for 3 minutes, to about 95 degrees.
Add salt, spices as desired and lemon juice.
After about a minute, protein clumps will form and the whey will come off.
The resulting mass is filtered and left in the mold until completely cooled.

Homemade Adyghe cottage cheese

The recipe for Adyghe cheese at home is simpler than it might seem at first. The product is prepared simply from available products. With a little time and effort, you will get a delicious cheese that you can safely offer even to small children, because this is an exclusively natural and healthy treat.

milk – 1 liter;
homemade cottage cheese – 1 kg;
eggs – 3 pcs.;
soft butter – 100 g;
salt – 1.5 teaspoons;
soda – 1 teaspoon.

Place cottage cheese into boiling milk and after boiling, boil for about half an hour.
Place a sieve on the pan, cover it with gauze and spread the boiled mass.
When the whey has drained, the warm cheese mass is placed back into the pan, salt, soda, butter and eggs are added.
Stir and put on fire.
Stirring, boil for 10 minutes.
Grease a suitable container with oil, place the cheese mixture into it and level the top.
After cooling, remove the Adyghe cheese from the cottage cheese for 3 hours in the cold.

Adyghe goat milk cheese

Adyghe cheese can be made at home from goat milk. This is a real salvation for those who for some reason cannot consume cow's milk products. In this recipe, only salt is indicated as an additive, but you can add any spices or chopped herbs to taste.

goat milk – 2 liters;
salt – 40 g;
vinegar 9% – 4 tbsp. spoons.

A pan of milk is placed on the stove.
Bring it to a boil and, stirring, pour vinegar into the container.
The milk will begin to curdle.
Keep the mass on the stove until a dense clot forms.
Cover the colander with gauze, put the cheese mixture and salt in it and stir.
Form a cake, place it in a dry cast-iron frying pan and place over medium heat.
After the mass has melted, put the Adyghe goat cheese in the cold until it hardens.

Adyghe cheese made from milk at home

Adyghe whey cheese is prepared simply and very quickly. If you want the product not to turn out rubbery, then it is better to add whey not to boiling milk, but to milk that has been cooled to a temperature of 95 degrees. And it’s better for the whey to sit for a couple of days at room temperature beforehand and become more acidic.

milk – 3 liters;
whey – 1 liter;
salt.

Bring the milk to a boil, turn off the heat, pour in the whey and stir until the milk curdles.
Cover the pan with gauze and pour out the contents of the pan.
When the liquid has drained, add salt and stir.
The gauze is tied and hung to allow the remaining whey to drain.
After this, the Adyghe soft cheese is placed under a press directly in gauze and left in the cold for a couple of hours.

Adyghe cheese made from milk and kefir

homemade milk – 2 liters;
kefir – 700 ml;
salt, spices.

Pour milk into a saucepan and place over medium heat.
When a film begins to form on the surface, gradually pour in the yogurt.
Stirring, boil the mixture until the milk curdles.
Line a colander with gauze, spread the resulting mass, and leave until the whey drains.
Transfer the cheese to a bowl, add salt and spices and refrigerate.

Adyghe cheese with vinegar at home

Adyghe cheese is a simple and quick recipe to make at home, and the result is very tasty and satisfying. Vinegar allows the milk to curdle well. To make the taste of the finished product more interesting, before the press is installed, you can add herbs to it and mix it.

The milk is boiled, salted and vinegar is added.
All this time the mass must be stirred.
After all the milk has curdled, pour it into a colander lined with gauze.
When most of the whey has drained, place a press on top and leave overnight.

Adyghe cheese with herbs

How to preserve Adyghe cheese

Homemade Adyghe cheese is a product that cannot be stored for a long time even in the refrigerator. Therefore, if it happens that you have prepared a lot of it and do not have time to use it all, you need to know how to extend the shelf life of Adyghe cheese.

The cheese is placed in a waterproof bag with a zipper, a piece of sugar is placed inside, which will absorb excess liquid and sent to the refrigerator on the coldest shelf.
The cheese is sprinkled with coarse salt, placed in a bag and refrigerated.
The hermetically sealed product can be stored in the freezer.
In the refrigerator, Adyghe cheese is stored only in sealed packaging, because the product strongly absorbs all foreign odors.

Cheese made from whole milk and kefir

Adyghe cheese is a white (sometimes light yellow) color product with a delicate, moderately dense consistency and a characteristic sour-milk taste. It is usually prepared from whole milk (cow, goat or sheep) and is a traditional dish of Circassian cuisine. Local housewives very often prepare 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 table salt and 1 liter of kefir.

The production process technology is simple:

First, you need to pour the kefir into a saucepan and put it on the stove. As it heats, 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. You can simply eat the cottage cheese or use it to prepare other dishes.
After two days, boil fresh whole milk.
Add the previously fermented whey to it and turn the heat down. The milk protein will begin to gradually separate, and after 7 minutes the cheese will float freely to the surface.
Strain the mixture through cheesecloth and squeeze well.
Salt the resulting curd, mix and leave for a while in a suspended state so that excess moisture can drain.
Place the product under a 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.

This is the easiest way to prepare Adyghe cheese at home. The recipe is extremely simple; even the most inexperienced housewife can cope with such work.

Adyghe cheese at home: recipes

Enterprises that produce dairy products prepare cheeses of various brands and varieties. There is always a large assortment of so-called homemade cheeses. The Adyghe cheese recipe is used according to all preparation standards. During production, manufacturers take into account all the subtleties and nuances. But a product purchased at a retail outlet is not able to convey all the richness of the taste of a hand-brewed dairy delicacy. Good housewives give preference to proper, healthy nutrition and make Adyghe cheese at home.

Only on your own can you prepare a high-quality dairy product that retains all the vitamins and microelements present in milk.

Homemade cheese from Adygea has national Caucasian roots and ancient origins. The cheese making recipe is passed down from generation to generation and consists of individual flavors and traditions. In the Caucasus, dairy products are very popular and irreplaceable. Sophisticated gourmets, when tasting many varieties of cheeses, give preference to cheese from Adygea. The unique special taste can conquer even the most fastidious lover. The dairy product has enough competitors; the external characteristics of the dairy product are no different from such creations as: mozzarella, ricotta, feta, feta cheese. Only technological features give Adyghe cheese incomparable taste properties. During preparation, the raw materials used are pasteurized at high temperatures, which is unacceptable when making similar cheeses. Thanks to a special production technology, home-brewed Adyghe cheese has acquired its own individuality and popularity.

How to make Adyghe cheese at home

Making your own Adyghe cheese at home is not difficult. Of course, modern kitchens are not capable of creating the characteristic atmosphere and flavor of national Circassian cuisine, but a culinary product made with your own hands will bring pleasure to those who want to eat healthy food.

Homemade Adyghe milk cheese has a delicate dense consistency, the fermented milk is slightly spicy and slightly salty in taste. The product consists of some layering on the surface and, when finished, appears fresh and airy for a long time.

Adyghe cheese is made by pasteurizing milk. Also, whey present in the composition makes the product dietary with high nutritional value. Cheese is very healthy; it contains essential microelements and fatty acids for humans.

The creation made from milk is widely used in culinary recipes. It is consumed as an independent dish, added to vegetable salads and all kinds of cold appetizers. The product goes well with fruit dishes, herbs, and flour products.

Sandwiches with a fresh Caucasian invention are extremely tasty. Cheese is also good with wines and flour baked goods. It can be fried , after which completely different sides of the product are revealed.

Naturally, to make Adyghe cheese at home in urban conditions, you should take into account some features . Making real Adyghe cheese has many methods and subtleties. Anyone can learn how to make Adyghe cheese with their own hands and enjoy the taste of a handmade product, since making it yourself is not so difficult.

Cheese is made from milk to which various fermented milk products are added to promote rapid curdling. Having learned the clear, correct recipe, not too complicated cooking steps and all the necessary components, you can confidently get down to business.

Ingredients

The recipe for making Adyghe cheese can be varied. A self-cooked product turns out to be much tastier and healthier than one made on a production scale. Making Adyghe cheese at home makes it possible to use the highest quality ingredients, resulting in fresh, tasty products.

Many housewives are interested in how to make Adyghe cheese at home. It is very important to understand what the most important components determine the composition and initial taste of a culinary product. To prepare Adyghe cheese at home you will need:

Fresh whole cow's or goat's milk. You should know that you cannot prepare a Caucasian dish from just any dairy raw material. For preparation, only milk from the market or pasteurized milk from the store with a high percentage of fat content is used. Making Adyghe cheese at home is possible only from natural ingredients. Such a product turns out much more tender, and the yield of finished products is greater.
Some cooking recipes require the presence of sour cream. It is better to use store-bought raw materials made with sourdough. It is impossible to prepare real Adyghe cheese from village separated sour cream.
You can cook Adyghe cheese at home only with the presence of starter; this function is performed by whey, kefir, liquid yogurt, and eggs.
If you want to obtain a denser product, prepare the following ingredients for the process: nine percent vinegar, lemon juice, whey. These substances are added to milk during boiling. To obtain a soft, delicate consistency, the components are added to cooled milk.
In order for Adyghe cheese to have a marketable appearance at home, the composition of the batch is mixed with baking soda. The substance gives the cheese structure porosity and promotes the formation of small holes.
The cooked product can be supplemented with flavoring additives. For this purpose, salt, a variety of aromatic herbs, herbs and spices are used to taste.

Cheese made from whole milk and kefir

Every housewife would like to know how to prepare Adyghe cheese at home. Only making a dairy product by hand makes it possible to fully experience the unique range of quality and taste. Cheese making is not a very common or accessible process for many novice cooks.

To cook a dairy product, you can use the simplest, completely uncomplicated method. The recipe for preparing kefir milk from the main ingredients is particularly simple. Adyghe cheese recipe, which is the most accessible at home, is distinguished by its low calorie content and natural product.

The volume of the original product is determined by the number of ingredients. Using a traditional delicious recipe for preparing a Caucasian dish, you will need the following components:

Adyghe cheese is prepared at home from domestic cow's milk in the amount of three liters.
Sourdough is made from kefir or yogurt. The required volume is 1 liter.
To form the main taste, use 20 grams of coarse table salt.
When preparing homemade Adyghe cheese, the recipe proposed as a basis can be supplemented with all kinds of food additives. To regulate taste and color, capers, garlic, and spices are added to the composition.

It is also impossible to prepare Adyghe cheese at home without some equipment. To prepare a dairy product, you will need a large saucepan, a bowl, a sieve or colander, an improvised oppression, and a large piece of gauze.

A completely simple, understandable process technology will tell you how to make Adyghe cheese at home. In a very accessible form, he will inform you on how to prepare Adyghe cheese at home with a video from which you can accurately recreate the culinary work. You can also take the recipe with photos proposed for preparing Adyghe cheese as a recommendation.

Cheese is made from whole milk and kefir in this way:

Prepared dairy products can be used straight from the refrigerator, since their temperature during preparation does not matter.
Kefir or curdled milk is placed in a saucepan, which is placed on the stove with a low flame. Depending on the degree of heating of kefir, the whey moves away from the cottage cheese. It is poured into the next container and left for two days in a warm room to sour.
The remaining curd mass can be eaten or used to prepare culinary dishes.
After two days, boil whole cow's milk over medium heat. The temperature of the milk is determined by the degree of heating. It should not boil, just enough to form a thin film on the surface.
A pre-fermented liter of whey is introduced into a saucepan with milk that has not been brought to a 100-degree boil and dissolved; the heat is reduced. Within seven minutes, with continuous stirring with a wooden spatula, the milk protein slowly separates, forming into curd flakes. The cheese mixture floats to the surface. Remove the pan from the stove.
Cheese makers without a long experience in preparing the dish should know that milk and whey left over the fire make the cheese hard.
The whey is no longer needed, it is filtered and removed. There is no need to pour out the used milk liquid; many flour products can be made from it.
Line the sieve with gauze. The curd mass is discarded, the composition is carefully filtered, and squeezed well. A deep bowl is placed under the sieve into which the whey drains.
Add herbs, salt and spices to taste to the formed cheese mass. The future delicacy is mixed well, placed in gauze, tied and left in a suspended position until all the liquid that remains after squeezing has drained.
The resulting workpiece is laid out in a special form, pressed with an improvised press, and left in the refrigerator. During the pressing period, accumulated moisture is periodically drained.
The next day you get a healthy product of excellent taste and quality.

This is how Adyghe cheese is prepared; the recipe for making it at home is completely accessible. The extreme simplicity of the cooking process in kefir with milk is possible even for a novice and inexperienced cheese maker.

Cottage cheese

How to cook Adyghe cheese at home interests many adherents of a healthy lifestyle. Some experienced cheese makers are not too inclined to experiment and, according to tradition, cook Adyghe cheese using a recipe that is well known to them. The most popular, homemade Adyghe cheese, distinguished by its unsurpassed taste, is made from cottage cheese.

The recipe for homemade Adyghe curd cheese is also quite simple. It is interesting in its composition and components. A cook with no cheese-making experience can handle the preparation process, since making Adyghe cheese at home is quite an exciting activity. To implement the recipe you will need the following products:

The main ingredient in making cheese is milk. You will need one liter of it.
Chicken eggs in the amount of three pieces, preferably your own with a rich, high-calorie yolk.
Adyghe curd cheese is prepared from cottage cheese, one kilogram of which is purchased in advance. The fat content of the product should also be high.
Butter is suitable from the store; its quantity is 120 g.
You will need 20 g. iodized salt, 12 gr. soda

When producing Adyghe cheese at home, the recipe must be followed in a certain sequence. To do this, cheese makers are guided by the following actions:

For preparation, fresh whole milk is used, which is placed in a large saucepan and brought to the boiling stage.
All the cottage cheese is dipped into boiling milk and the heat is reduced. Cook the mixture until it boils again, stirring occasionally with a large wooden spoon.
The boiled mixture is filtered through a sieve with gauze and left for a while. After the main part of the whey has drained, the curd mass is placed in a deep bowl.
A curd of cheese is mixed with chicken eggs, butter, soda, and salt.
The composition is thoroughly mixed and brought to a homogeneous mass.
You can add herbs and spices to the cheese mixture if desired. Carefully chopped herbs will also improve the taste: parsley, cilantro, dill, basil.
The mixed mixture is placed in a saucepan and heated for 10 minutes over low heat.
The walls of a clean, dry container are lubricated with remaining oil. The warm curd mass is transferred.
The cooled product is placed in a cold place for several hours.
The finished cheese product is taken out from the cold. For tasting, cut into portions and serve during a planned tea party.

Having completed the process, beginners already know exactly how to make Adyghe cheese at home. Having convinced themselves of the simplicity of cheese making, they prepare a healthy product. They regularly cook Adyghe curd cheese, a recipe for which is completely simple.

Fried Adyghe cheese

Few people know how to make Adyghe cheese, but it has long been known that the dairy product is quite tasty and healthy. Due to its low calorie content, record protein and calcium content, it is recommended to use it during diets and simply for a healthy diet. Even a fried Adyghe cheese recipe with a photo of which can be found in culinary reference books does not cause surprise or bewilderment.

Freshly prepared Adyghe cheese is very tasty; the recipe is exactly reproduced by the hands of hardworking housewives. The nourishing, healthy dairy product is consumed freshly prepared and some experiments are carried out with it.

There are gourmets who think that the taste of the Caucasian national dish is too bland. With a fresh cheese product available, they begin to experiment. They try to fry pieces of the delicacy, fried, fried, fried Adyghe cheese, a recipe, a photo of which can be seen on the page. For the cooking process you will need:

Ready fresh cheese.
Chicken eggs in the amount of 1-2 pcs.
Wheat flour 3 tbsp. spoons.
Breadcrumbs 50 gr.
Fine salt.
Sesame seeds.
Provencal herbs.
Dry curry mix
Vegetable oil.

The recipe for making fried cheese mass is completely accessible to every lover. The frying process is carried out as follows:

The cheese is cut into flat small strips with a sharp knife.
Beat the eggs thoroughly, add salt, spices, and chopped herbs.
Some lovers prefer spicy dishes. To increase the spiciness and taste, red hot pepper is added to the composition.
The breading is mixed with sesame seeds.
The flour is placed in a deep saucer.
The cheese strips are first rolled in flour. Then dip into beaten eggs and breadcrumbs.
The pieces are fried in a hot frying pan in vegetable oil. Each side is fried until golden brown.
After the frying process, the cheese is laid out on paper towels. These steps will help the dish get rid of excess fat.
When serving, you can add tomatoes, olives and herbs cut into slices to the culinary masterpiece.

After reading the information on how to prepare Adyghe cheese at home, you should know exactly how to make Adyghe cheese suitable for storage. A homemade product cannot be stored for a long time even in a very cold place. Not all manufacturers know how to extend the shelf life of a quickly perishable dairy product:

After preparing Adyghe cheese at home, the cooled product is immediately packaged in a waterproof bag. The ideal storage would be a bag with a tight, airtight seal. A piece of refined sugar is placed in a bag of cheese to absorb excess moisture. The bag of cheese is stored in a refrigerator on the coldest shelf.
The finished Adyghe cheese is sprinkled with coarse salt, placed in a sealed bag and stored in a very cold place.
For longer storage, the hermetically sealed cheese is placed in the freezer. A product frozen for a long time does not lose its taste and beneficial properties.
All cheeses quickly absorb foreign odors present in the refrigerator. The product is not stored open. To preserve the taste, the cheese is placed in tight packaging.

Properly organized storage of freshly prepared Caucasian dishes is the key to a high quality product.

Technology to help

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

Cooking technology:

Place the milk somewhere warm beforehand 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.
Let the mixture cool for at least 5 minutes.
After this, it must be strained through two layers of gauze.
In a blender, grind the nuts with chopped herbs.
Mix them with the clot that remains in the gauze.
Place the mixture under a press and leave it in the refrigerator for 6 hours.

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

Recipe for classic Adyghe cheese at home

To prepare this type of pickled cheese, choose enamel dishes or stainless steel pans. Its volume should be 2 times the amount of milk used.

Follow the step by step instructions:

strain the milk in advance, pour it into a saucepan and cook for about an hour on the lowest heat;
add whey in portions before the milk is ready to boil;
do not stop stirring, thread-like clots separated from the whey should appear;
when the milk protein takes the shape of a ball, remove the container from the stove;
take another pan and place a colander over it;
throw the cheese over it and let the whey drain completely;
Place the resulting head of cheese on a mesh or grate.

Leave the cheese to ripen for about 2 days, before that, sprinkle it with salt. The finished product can be stored in the refrigerator for no more than 3 days. Place it in a tightly sealed container.

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. The following ingredients are used for preparation: a liter of whole milk, 3 raw eggs, a kilogram of full-fat cottage cheese (minimum 9 percent), 120 grams of butter, 20 grams of salt and 12 grams of baking soda.

The recipe requires sequential execution of the following steps:

Boil fresh milk.
Add cottage cheese. Wait for the mixture to boil again.
Reduce the heat and cook the mixture for half an hour, stirring occasionally.
Strain the contents into another pan using one layer of gauze. After this, let the cottage cheese lie on it for 3 minutes so that the liquid completely drains.
Place the curd in a bowl, adding soda, butter and eggs, and then mix everything thoroughly until smooth.
Place the prepared product back into the pan and cook over low heat for 10 minutes.
Treat the inside of a clean container with the remaining oil.
Pour the still warm curd mixture into it.
After cooling, place the container in the refrigerator for 3 hours.

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