Adygei cheese
Description
A tasty appetizer for any gathering. Watch,
Instructions
- 1
Step 1
1. Before making Adyghe cheese, you need to prepare the starter. Pour the kefir into a saucepan and place it over low heat. After about 5 minutes, the kefir will gradually separate into two components: curds and whey.
- 2
Step 2
2. The cottage cheese can be eaten. Cover the whey with cheesecloth and leave it to sour for two days. In summer, one day is enough.
- 3
Step 3
3. After the allotted time has passed, pour fresh milk into a saucepan and bring to a boil. Add the starter culture. The milk should curdle and separate the curds. This process will take up to 7 minutes.
- 4
Step 4
4. Scoop the curd out of the whey and strain through cheesecloth.
- 5
Step 5
5. Season the cheese to taste and mix well. Hang it over the sink to drain for half an hour. Place the cheese under a press and refrigerate for 4 hours.
- 6
Step 6
6. The product is ready. The remaining whey can be used to make pancakes or as a starter for the next batch of Adyghe cheese.