Adyghe cheese with herbs
Description
The recipe won't take much time. Adyghe cheese with herbs is easy to make at home. It's best to use natural cow's milk; for example, I buy mine from private vendors at the market. Whey will continuously drain from the cheese, so place it in a wide container. You can use any fillings, especially herbs: onion, cilantro, dill, or parsley; pepper can also be added. Good luck! Serve chilled.
Instructions
- 1
Step 1
While the milk is boiling, in a separate saucepan, mix the sour cream with the eggs and salt.
- 2
Step 2
Finely chop a bunch of greens.
- 3
Step 3
When the milk comes to a boil, reduce the heat and slowly pour in the egg mixture in a thin stream, stirring the milk with a spoon.
- 4
Step 4
Simmer the mixture over low heat for about 5 minutes until the whey separates, then add the herbs, salt, and cumin.
- 5
Step 5
Pour the milk into a sieve lined with two layers of gauze.
- 6
Step 6
Transfer the cheese to a small bowl, cover with the ends of the gauze, and place a weight on top.
- 7
Step 7
After an hour, you can put the cheese in the refrigerator, and after 4 hours the cheese will be ready.