Step-by-step recipes for making homemade cheese. How to make Adyghe cheese at home

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 traditional dish 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 edible salt and 1 liter of kefir.

The technology of the production process is simple:

1. 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.
2. Boil fresh whole milk after two days.
3. 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.
4. Strain the mixture through cheesecloth and squeeze well.
5. Salt the resulting clot, mix and leave for a while in a suspended state so that excess moisture can drain.
6. 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 previous version. For work you will need: a glass of yogurt, 2 liters of fresh whole milk and some salt.

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

1. First, put a pot of milk on the stove and bring it slowly to a boil over low heat.
2. With constant stirring, add yogurt in portions. Continue the cooking process until the liquid (whey) becomes almost transparent.
3. Strain the mass through a colander.
4. Leave the cheese in it for about an hour. This time will be quite enough to glass excess whey.
5. Transfer the cheese to the form prepared for this.
6. 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 yogurt, 4 chicken eggs and 80 grams of peeled walnuts.

Cooking technology:

1. Put the milk somewhere in a warm place for the whole day.
2. In a separate bowl, beat the eggs with salt, and then pour them into the multicooker bowl.
3. Add sour milk there and mix everything well.
4. Turn on the “baking” mode on the panel and set the timer for 30 minutes.
5. Allow mixture to cool for at least 5 minutes.
6. After that, it must be filtered through two layers of gauze.
7. In a blender, chop the nuts with chopped herbs.
8. Mix them with the clot that remained in the gauze.
9. 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 one more interesting recipe Adyghe cheese at home. Step by step recipe in this case, it will be very useful, since with its help you can control the intermediate result and avoid unnecessary errors. The following ingredients are used for cooking: a liter of whole milk, 3 raw eggs, a kilogram 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:

1. Boil fresh milk.
2. Add cottage cheese. Wait for the mixture to boil again.
3. Make the fire smaller and cook the mass for half an hour, stirring occasionally.
4. 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.
5. Transfer the clot to a bowl, adding soda, oil and eggs to it, and then mix everything thoroughly until a homogeneous mass.
6. Put the prepared product back into the pan and cook it over low heat for 10 minutes.
7. Treat a clean container from the inside with the remaining oil.
8. Pour the still warm cheese mixture into it.
9. 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

Deserves special attention classic recipe Adyghe cheese. 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 acid whey and various spices.

The whole process usually takes several days:

1. 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.
2. Slowly bring the milk to a boil over low heat.
3. Introduce serum. The mass will immediately begin to be divided into two fractions (liquid and solid). Continue heating until the liquid becomes almost transparent.
4. 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.
5. Let the remaining clot lie down for another 30 minutes.
6. Grate the resulting cheese on both sides with salt.
7. Transfer it to a colander and hold for 3 hours, turning the product over every 30 minutes.
8. 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. simple and diet recipe 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:

1. 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.
2. Add lemon juice and stir. After that, milk clot flakes will immediately begin to appear.
3. Strain the contents of the pan through a sieve or cheesecloth and wait until all the whey has drained.
4. 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.
5. Prepare brine. To do this, take a glass of whey remaining after filtering and add salt to it.
6. Put the pressed cheese into the brine and leave it there overnight.

Ready in the morning 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:

1. Pour milk into a large saucepan and heat it to 70 degrees (no more).
2. Add pepsin, mix and leave covered for 2 hours.
3. Place the contents back into the pan and heat it over low heat with constant stirring for 10 minutes.
4. Mix the resulting mass, and then pour it into a colander lined with several layers of gauze. The sifting process takes approximately 15 minutes.
5. 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.
6. 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 natural milk, salt and 2.5 kilograms of sour cream (fat content 25 percent).

Sequencing:

1. 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.
2. With constant stirring, slowly add sour cream.
3. 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.
4. 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.

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 for cooking Greek salad, as well as brynza.

I know. 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.

soft and delicate taste will not leave you indifferent. Moreover, the ingredients are more than simple.

Ingredients for making cheese:

• 3 liters of milk
• 1 liter of kefir

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 drink a cup for breakfast fragrant tea with a piece of cheese. Sometimes I eat cottage cheese with honey. Well, it also happens oatmeal. But every day for breakfast, oatmeal gets boring and I want to diversify breakfasts. So that it is tasty and healthy.

I was preparing. 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 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. You can cook a lot from it. different dishes or just drink. 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 delicious cheese turned out.

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. Sometimes I cook with cheese, sometimes with Adyghe cheese. It turns out very tasty. You can cut cheese festive table. natural and useful product 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.

Adyghe cheese is quite simply prepared at home in modern city apartments. Of course, it won't work like in the Caucasus, in a Circassian village, but it will be at least no worse than in a store.

Adyghe cheese: reference

Adyghe cheese belongs to the group soft cheeses. He is kept company by such famous varieties like ricotta, mozzarella, mascarpone, blue cheeses, curd cheeses, cheese, feta, etc. Of course, this is very different products, but there is something in common between them: being unripened cheeses, they are made using a technology that excludes secondary heating and forced pressing.

Adyghe cheese has a delicate, but at the same time dense texture, and a sour-milk, slightly “whey” taste, moderately spicy, moderately salty. Adyghe cheese is fresh and light. It does not have a crust, but has a slight layering on the surface.

Adyghe cheese is made from goat's, sheep's or cow's milk. The cooking technology is quite simple (which makes it easy to make Adyghe cheese at home): the milk is heated to almost 100 degrees, sour-milk whey is introduced, as a result of which the milk curdles. Then the cheese mass, still warm, is kept in special vessels, squeezed out of the whey and salted.

How to make Adyghe cheese at home

Of course, the homemade Adyghe cheese of a modern city dweller will have its own characteristics. In addition, you can cook it in different ways. The difference is expressed mainly in what your starter, or whey, will be.

The most important thing about products

Milk. If you manage to get real village cow's milk, it will be great. I cook with regular packaged milk 2.5%. You can take milk with a higher fat content, then the cheese will turn out to be more fatty.

Sour cream. It is “urban” sour cream that is suitable, since it is made on sourdough, and this is very important in our recipe. Rustic, separated sour cream will not work!

Serum. In my recipe, sour cream and eggs act as a starter, but you can use kefir, yogurt, or make your own whey. However, I prefer my own version, since it has been tested by me and always works out.

Bonus. After cooking (more precisely, as a result of it), you will have almost 1 liter of whey left. It makes great pancakes!

Recipe Ingredients

• milk 1 l
• salt 1 tbsp
• sour cream 200 g
• eggs 3 pcs.

Instructions for cooking Adyghe cheese

I usually make cheese in the evening to leave it in the fridge overnight under pressure. In the morning the Adyghe cheese will be ready. You will be pleased with its fresh soft taste and aroma.

Many believe that cheeses, presented in abundance on store shelves, cannot be prepared at home on their own. However, it is not. Cheesemaking is a whole science, but anyone can master it. Especially if you start with the most simple cheeses, for example, Adyghe. In this recipe, we will tell you how to cook Adyghe cheese at home, for this you will not need special tools, just the kitchen utensils that you have at your disposal in the kitchen. Surprisingly, this process also takes quite a bit of time. The only condition is the presence of sourdough. But with the development of homemade cheese making, this is no longer a problem. It can be bought on the Internet, sometimes such starters for cheeses are sold in pharmacies.

Taste Info Various Snacks

Ingredients

• 2 liters of milk
• sourdough for Adyghe cheese on the tip of a knife,
• heaping tablespoon of salt.

How to cook homemade Adyghe sourdough cheese

Milk must be homemade and preferably with a high percentage of fat. Unfortunately, the quality of store-bought dairy products in most cases leaves much to be desired. And from milk restored from powder, cheese will not work in any way. Milk is best left to stand for a day in the refrigerator. Then pour it into a saucepan and heat it up a little. You don't need to boil. The temperature of the milk should be no higher than 40 degrees, that is, when you dip your finger into it, the heat should hardly be felt.


Remove the sourdough from the refrigerator first. Let it lie down for half an hour at room temperature. Then dilute it in a tablespoon of boiled and chilled water and add to milk. Leave for 20 minutes. When the milk curdles into jelly, cut it with a knife so that the clear edges of the clot can be seen. Run a spoon along the bottom, but do not stir very carefully, the jelly should not turn into porridge. Leave for another 10-15 minutes, but no more.


Now wrap the sieve with clean gauze, and put the sieve itself on top of a deep pan so that the whey has a place to drain. Pour the mass into a sieve. Leave it to drain for 1-2 hours.


Then cover the cheese mass with the free end of the gauze and turn it over so that the whey is completely glass. If you want the cheese to be denser, you can put a small weight on top, such as a jar of water, and leave it there for about another half hour. Transfer the finished cheese to a plate.

Pour 300 ml of whey from the pan and dissolve a tablespoon of salt in it.


Dip a piece of cheese with this serum and leave for half an hour - an hour.


Now you can take it out and eat. Although knowledgeable cheese makers still advise to wait a couple of days, supposedly this way the taste of cheese is revealed more fully. Store homemade Adyghe cheese in the refrigerator, wrapped in damp gauze. Its shelf life is not high, so it is advisable to eat quickly.
We have previously told

Adyghe - a type of pickled cheese, which is prepared without rennet. This fact refers it to vegetarian products. At home, Adyghe cheese is made from just 3 ingredients: milk, whey and salt. The taste is neutral, slightly salty, so it is used in many recipes.

Inventory: a large saucepan with a capacity of at least 7-8 liters, an average saucepan for 2 liters, a slotted spoon, a colander - 2 identical ones, a bowl, a kitchen thermometer.

Ingredients

The Right Components

• Whey acts as a folding enzyme for milk. So whey should be taken sour, yesterday.
• Milk, on the other hand, must be fresh. Otherwise, it will curdle prematurely when heated.
• The ratio of whey to milk depends on the ability of the milk to curdle. Therefore, the exact proportion is determined experimentally.

• If you plan to store the finished product in the refrigerator for more than a week, the milk heating temperature can be increased to 95 degrees. It is better to store such cheese in brine.
• In production, the addition of lemon or acetic acid, but in very small doses (no more than 0.3% of the total volume of milk).
• For better fermentation it is allowed to add 200 g of sugar to hot whey. And when the curdling process begins (after the fire is turned off), you can add a glass of cold whey to the pan.

Step by step cooking

You can store the finished product in the refrigerator for no more than 6 days.

Video

Homemade Adyghe cheese is often prepared at home, and it tastes better than store bought. The author of the video talks about the subtleties of preparing a delicious homemade product.

Adyghe cheese is not only tasty, but also very healthy. Its calorie content is relatively low: 240 kcal per 100 g of product, so it indicated for overweight people and high blood pressure. Thanks to its protein and amino acid content, it remains a favorite food for everyone who watches their figure or follows a diet.

The cheese is cooked very quickly, the milk in it does not pass for a long time. heat treatment. Thanks to this, all milk proteins and calcium are preserved in the product. He is rich in other mineral salts: potassium, sodium, iron, zinc. Enzymes help improve digestion nervous system. And the tryptophan in its composition makes this product a real antidepressant.

If you still decide to buy Adyghe cheese in a store, you should remember that it has a shelf life of no more than a week. The brine should be clear and the odor should be neutral. Crusts on the surface and mold are unacceptable. Contraindication There may be lactic acid intolerance.

Now that we have learned so many interesting things about Adyghe cheese, it's time to find out what can be cooked from it.

Recipes

Adyghe cheese eaten with sour cream, bread and even watermelon, added to salads, used in the filling of pies or pasties. By itself, it is combined with wine, fruits and herbs. Sometimes finished cheese heads are smoked. In this state, it is stored for up to one year.

When fried, Adyghe cheese does not melt, as, for example, mozzarella or suluguni. The pieces retain their structure and shape, which is why it is often used for grilling or deep-frying.

Quick Lavash Pie

We will need:

• Lavash thin - 2-3 pieces;
• Adyghe and hard cheese - 200 g each;
• sour cream - 250 g;

• greens (onions, parsley, dill) - a large bunch;
• egg - 2 pcs.;
• salt, pepper - to taste.

How to cook:

Serve with fresh vegetables or vegetable salad.

beetroot salad

We will need:

• Young small beets - 4-5 pieces;
• Adyghe cheese - 200g;