Adyghe Cheese on Kefir
Description
The appetizer is quick and easy to prepare. The listed ingredients yield 150–180 grams of fresh cheese. Serve it chilled with fresh vegetables, bread, croutons, or toast. The cheese can also be used as a filling for pastries, pies, and savory tarts. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy full-fat kefir and let it sour at room temperature for a day or two. If the drink is not full-fat, you will also need an additional 50 grams of butter.
- 2
Step 2
Pour the kefir into a kazan or a pot with a non-stick bottom. Place the container on the stove and turn on moderate heat. Do not use high heat, as when it boils, the curd granules will break apart into small pieces.
- 3
Step 3
After 10-12 minutes, the kefir will warm up almost to boiling and the entire mass will curdle, separating into cheese curds and whey. Turn off the heat.
- 4
Step 4
Pour the contents of the container into a colander lined with a double layer of cheesecloth or special fabric for making cheese and cottage cheese. Let the whey drain and mix salt into the curd. If desired, you can add caraway seeds, chopped herbs, pieces of sun-dried tomatoes, etc. — to taste. If the kefir is not full-fat, melt butter and pour it into the mixture. Then gather the edges of the cheesecloth or fabric and tie them to form a ball. Hang the cheese over the sink for 1–2 hours to drain off the excess whey.
- 5
Step 5
Then place the cheese in the refrigerator and chill for at least 5–6 hours. After that, transfer it to a plate — it's completely ready!
- 6
Step 6
Serve Adyghe cheese chilled with vegetables, green onions, and fresh bread. Enjoy your meal!