Homemade Adyghe Cheese from Goat's Milk Recipe
Description
Perfect for the table and with drinks. If you like, you can mix salt and spices into the cheese mass, or dissolve them in water and soak the cheese in the brine for 2–3 days, keeping it in the refrigerator. Whichever salting method you choose, Adyghe cheese made from goat’s milk will turn out tasty and appetizing. It is best stored cold; shelf life is about 5–6 days.
Instructions
- 1
Step 1
Prepare the specified ingredients. It is best to use goat's milk that is not fresh—from the evening milking—so that it has rested a bit; this will make it easier to separate into whey and curd grains.
- 2
Step 2
Pour the goat's milk into a kazan with a non-stick bottom or a saucepan. Bring to a boil and turn off the heat. Cool the milk to 40–50 degrees and add kefir of any fat content. Stir gently, cover with a lid, and let stand for 30–40 minutes. During this time, the milk will separate.
- 3
Step 3
Heat the milk for 10–15 minutes — during this time it will fully curdle. The main thing is not to bring it to a boil; the temperature of the milk should not exceed 80 degrees. Turn off the heat.
- 4
Step 4
Line the colander with a double layer of cheesecloth or cheese-making mesh. Pour the contents of the pot into the colander, placing it over a saucepan or bowl. The whey will drain into the bowl, and the cheese will remain in the colander.
- 5
Step 5
Add salt to the cheese mixture and mix. You can add fresh herbs, chopped sun-dried tomatoes, and spices. Gather up the edges of the cloth or mesh to form a ball. Leave the cheese in a colander or hang it over the sink so the whey drains off for 1 hour. Then transfer to the refrigerator.
- 6
Step 6
Chill the cheese for 2-3 hours, then remove the cloth or mesh. Place the Adyghe cheese on a plate.
- 7
Step 7
Cut it into pieces and serve with fresh vegetables. Enjoy your meal!