Homemade Adyghe Cheese
Description
A tasty appetizer for any gathering. The recipe for making Adyghe cheese at home is much simpler than it might seem at first glance. In addition to salt, you can enhance this homemade Adyghe cheese with spices to taste to make it even more original. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Prepare the necessary ingredients for making Adyghe cheese at home. You will need a fairly large pot; pour the milk into it and place it on the heat.
- 2
Step 2
2. When the milk is about to boil (if you have a thermometer, you can note the temperature at approximately 95 degrees), pour in the kefir.
- 3
Step 3
3. When making Adyghe cheese at home, you can also use whey, but you must be sure of its quality. The curd must be thoroughly heated over high heat.
- 4
Step 4
4. The higher the temperature, the more whey will separate.
- 5
Step 5
5. At a certain point it will become almost transparent, and the cheese flakes will be fairly large.
- 6
Step 6
6. It is important not to leave the cheese for even a second, as when the mixture is close to boiling, the cheese will start to rise.
- 7
Step 7
7. At this time, the mass can be drained in a colander and pressed to remove the whey. Compact it slightly and let it cool a little. Then add salt to taste or spices. Transfer the cheese to a mold. An important condition: the cheese must be left for approximately 20–25 hours.
- 8
Step 8
8. Here is a recipe for making Adyghe cheese at home. After about a day, this homemade Adyghe cheese will salt properly and hold its shape.