Adyghe Cheese Recipe at Home with Milk and Vinegar
Description
This appetizer is quick and easy to make. Adygei cheese holds its shape well, so you can take it with you on a trip, to work, or on a picnic. You can use the cheese to fill canapes or tartlets if you mix it with chopped capers, tomatoes, sauces, etc. It keeps for about a week, but only when refrigerated. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Cheese can be made from milk of any fat content, but the fattier the products, the more tender and pliable the cheese will be!
- 2
Step 2
Pour the milk into a saucepan or pot with a non-stick bottom. Place the container on the stove and bring the milk to a boil, then turn off the heat. Cool the liquid to 60–70 degrees.
- 3
Step 3
Pour in the vinegar and mix gently, but not too vigorously. Leave the milk undisturbed for 10–15 minutes — during this time it will curdle, separating into cottage cheese curds and whey. Turn the heat back on and warm it slightly, but do not bring it to a boil! If you boil it, the curds will break into small granules and the cheese won't turn out.
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Step 4
Line the colander with a double layer of cheesecloth or special cheese-wrap film. Carefully pour all the liquid from the container into it. The cheese will remain in the colander, and the whey will drain off. By the way, you can make delicious pancakes with the whey. Hang the cheese for 1–1.5 hours so the whey drains out, and mix salt into the mixture.
- 5
Step 5
Prepare a round cheese mold with small holes in the bottom. Put the cheese into it, pressing it down firmly with a spoon. Then place a weight on top (I used a jar of jam). Put the mold itself in a deep plate, as whey will drain out. Leave the whole setup in a cold place.
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Step 6
You can also place it in the refrigerator for 3–4 hours. The cheese must cool! After that, it can be removed from the mold.
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Step 7
Cut the cheese into pieces and serve with fresh vegetables, herbs, and bread. Enjoy your meal!