Adyghe Cheese on Whey
Description
If desired, you can add chopped herbs, seasonings and spices, sliced sun-dried tomatoes, etc. to Adyghe cheese. They will give the cheese bright flavor notes. Store the cheese in the refrigerator for no more than 3-4 days, as it contains no preservatives. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use milk of any kind and fat content, as well as cottage cheese.
- 2
Step 2
Place the cottage cheese in a kazan or a saucepan with a non-stick bottom and pour in the whey. If cottage cheese is not available, double the amount of milk to obtain more curd mass.
- 3
Step 3
Pour in the milk and gently mix everything together. Place the container on the stove and bring it almost to a boil so the liquid curdles and the curd separates from the whey. It is very important not to let it boil, otherwise the curd will break up into small granules! Turn off the heat and let the mixture cool slightly for about 10 minutes.
- 4
Step 4
Line a fine-mesh sieve or colander with a double layer of cheesecloth or thin cotton fabric, or a waffle towel. Using a ladle, transfer the contents of the container onto the cheesecloth so the whey drains off and the cottage cheese remains in the cheesecloth.
- 5
Step 5
Then gather the edges of the cheesecloth and tie them together to form a ball. Hang it over the sink or over a bowl so the excess whey can drain for about 1–2 hours. Then place the cheese in the cheesecloth in the refrigerator for 24 hours. It is best to set it on a plate so the whey does not drip.
- 6
Step 6
After ripening, remove the cheese from the cheesecloth and slice it. Serve at the table with fresh herbs, sauces, and bread.