Adyghe cheese
Description
Perfect for the table and for drinks. Even at home, it's easy to make the most delicate Adyghe cheese that everyone will love! You only need a little time, and a delicious appetizer will grace your table. If desired, you can keep it in the refrigerator for 1–2 days, and the cheese will become firmer and more elastic, and will slice beautifully into portions. Serve it with lavash or baguette, tomatoes, fresh herbs, and sauces. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the specified ingredients. The fat content of dairy products doesn't matter much, but the fattier they are, the more pliable the cheese will be. Cheese made from low-fat products turns out crumbly.
- 2
Step 2
Pour the milk and kefir into a kazan or a pot with a non-stick bottom. Add a pinch of salt and stir. Place on the stove and bring almost to a boil, then reduce the heat. Simmer the contents of the pot over moderate heat until it curdles and cottage cheese curds form. Then turn off the heat. If the liquid boils, the curds will break apart into granules and the cheese will not turn out.
- 3
Step 3
Line a colander with two layers of cheesecloth or a special cheese-making bag. Pour the hot mixture into it—the whey will drain off, and the curd mass will remain in the bag.
- 4
Step 4
Shape the mass into a ball and hang it over the sink so the excess whey can drain off.
- 5
Step 5
Then carefully transfer the mixture into a bowl or ramekin and press it down with a spoon to remove air bubbles. Smooth the surface of the cheese and refrigerate it for about a day.
- 6
Step 6
After the specified time, remove the cheese and place it on a plate. Serve with fresh herbs and vegetables. Enjoy your meal!