Adyghe cheese is a very delicate whey product that has an original sour milk taste and curd consistency. It is the national product of the Adygeans. It is made only from the highest quality milk by coagulation with milk whey. This cheese, thanks to the large protein content and the optimal amino acid composition, is very useful for the body. Adyghe cheese contains vitamins of group B, which are necessary for the full vital activity of a person.
How and how long can you store Adyghe cheese? The period of its storage depends on the naturalness of the products used. Some shop cheeses can be stored even for several years. But the Adyghe cheese cooked at home is best wrapped in a towel and stored in a refrigerator, especially during the hot season and not more than one month. It is used as an independent dish for breakfast, as well as it can be made from cheese cakes, dumplings or cheese masses. Let's look at some recipes of Adyghe cheese with you.
Adyghe cheese in a multivariate
Ingredients:
- the sour milk is 2 liters;
- salt - 3 teaspoons;
- chicken egg - 3 pcs.
Preparation
How to make Adyghe cheese at home? Of course, using a multivark. To do this, pour the sour milk into the dry bowl of the multivarka. In a separate bowl, beat up the chicken eggs with salt until a strong foam is obtained and pour the resulting mixture into the multivark, thoroughly mixing with a plastic spatula or whisk. On the control panel, set the "Baking" mode and cook for about 25 minutes. The resulting serum accurately drained through cheesecloth or netchno, and pressed the cheese so put for 2 hours under the press and leave at room temperature. The longer it will be under the weight, the drier it will be as a result. Ready-made homemade Adyghe cheese is sliced in thin slices and served as a separate dish for breakfast.
Home Adyghe cheese
Ingredients:
- rustic milk - 2.5 liters;
- kefir - 2 tbsp. spoons;
- chicken egg - 4 pcs .;
- greens of dill, parsley, bell pepper, garlic - if desired;
- salt - 1 teaspoon.
Preparation
The recipe for cooking Adygei cheese is quite simple. So, first of all, we need to start with a half liter of milk. For this, pour it into a ladle, warm it up lightly and add a little kefir. Stir and leave the mass at room temperature for about a day to turn sour. During this time, our yogurt should be ready. The next day, whisk like eggs, add them to sour milk and mix well. The remaining 2 liters of milk, pour into a saucepan, put on medium heat, bring to a boil, then turn down the fire and, constantly stirring, gently pour in the milk-egg mixture. Prepare until the separation of milk into a homogeneous curdled mixture and a transparent-yellow serum. This will take approximately 10 minutes.
Then we put a gauze folded several times in the colander and recline the finished mass, letting drain all the liquid. In the finished mixture, add salt to taste and mix well. You can add also finely
Then we transfer the received mass in ware, from above we put a cargo and we leave for 8 - 10 hours at a room temperature. At the end of time, we pull out the cheese from the mold, rub it with salt and put it in the refrigerator for about 3 hours. We store it in a closed container so that it does not fade.
If cheeses are your weakness, then definitely try to cook melted cheese at home or home cheese from cottage cheese .