Adyghe Cheese from Cottage Cheese
Description
The appetizer is quick and easy to prepare. Homemade Adyghe cheese made from cottage cheese is perfect for making canapés and bruschetta, sandwiches, and other appetizers. It can be added to pasta, porridge, mashed potatoes, and even soups. Don't limit your culinary imagination. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use cottage cheese of any fat content; the main thing is that it should not be too moist.
- 2
Step 2
Crumble the cottage cheese and place it in a kazan or a pot with a non-stick bottom. Pour in the milk, mix thoroughly, and place the vessel on the stove. Turn on medium heat and bring almost to a boil, stirring constantly. Thanks to the cottage cheese, the milk will separate.
- 3
Step 3
Line a colander or sieve with a double layer of cheesecloth or special cheese-making fabric. Pour the contents of the container into the colander. Discard the whey or use it to prepare other dishes. Drain the curd mass.
- 4
Step 4
Transfer it to a pot or cauldron with a non-stick bottom and add butter.
- 5
Step 5
Add the salt and baking soda. Rinse the dill and chop it, then add it to the bowl. You can use chopped sun-dried tomatoes instead, or add sweet paprika or turmeric—adjust to your taste and your family’s preferences.
- 6
Step 6
Place the container on the stove and mix its contents thoroughly once the butter has melted. The baking soda will puff up the cottage cheese crumble, and it will blend perfectly with all the ingredients and become smooth. Do not let the mixture brown—turn off the heat as soon as everything is well mixed.
- 7
Step 7
Press the cheese mixture into a round mold in portions and place the mold in the refrigerator until completely cooled, for 3-4 hours.
- 8
Step 8
After cooling, remove the cheese from the mold; it comes off easily because it contains butter.
- 9
Step 9
Cut the cheese with a warm knife, dipping it in hot water. Serve Adygei cheese chilled. Enjoy your meal!