Adyghe cheese is a national dish of Circassian cuisine. This product belongs to soft cheese varieties that do not require maturation. You can buy it ready-made or cook it yourself from cow, goat or sheep's milk.

How to cook Adyghe cheese at home

What are they made of Adyghe cheese- a question of interest to many housewives. Like other cheeses, this product is made from milk with the addition of fermented milk products and other components due to which milk curdles. Knowing simple rules will help to cook this product very tasty:

  1. Milk is best used at home.
  2. If you want to get a denser product, vinegar, lemon juice or whey is introduced into boiling milk. And if these products are added to milk cooled to 95 degrees, then the Adyghe cheese will come out more tender and soft.
  3. The addition of soda makes the structure of the cheese more porous, this component contributes to the formation of holes.
  4. To improve the vksovy qualities, herbs and favorite spices are added to the product.

Adyghe whey cheese at home


To prepare homemade Adyghe with lemon juice, you need to use high-quality natural products. Better to use homemade milk, because an artificial store product may not curdle as it should, and then you will not be able to get delicious Adyghe cheese.

Ingredients:

  • homemade milk - 1.5 liters;
  • lemon - 1 pc.;
  • salt.

Cooking

  1. The preparation of Adyghe cheese begins with the fact that the milk is brought to a boil.
  2. Turn off the stove and for 3 minutes let the milk cool slightly, to about 95 degrees.
  3. Add salt, spices as desired and lemon juice.
  4. After about a minute, protein lumps form, and the whey will depart.
  5. The resulting mass is filtered and left in the form until it cools completely.

Adyghe cheese from cottage cheese at home


The recipe for Adyghe cheese at home is simpler than it might seem at first. The product is made from available products. A little time and effort and you will get delicious cheese, which can be safely offered even to small children, because it is an exclusively natural and healthy treat.

Ingredients:

  • milk - 1 liter;
  • homemade cottage cheese - 1 kg;
  • eggs - 3 pcs.;
  • soft butter - 100 g;
  • salt - 1.5 teaspoons;
  • soda - 1 teaspoon.

Cooking

  1. Cottage cheese is put into boiling milk and after boiling, boil for about half an hour.
  2. A sieve is placed on the pan, covered with gauze and spread the boiled mass.
  3. When the whey drains, the warm cheese mass is placed back in the pan, salt, soda, butter and eggs are added.
  4. Stir and put on fire.
  5. Stirring, boil for 10 minutes.
  6. A suitable container is lubricated with oil, put the cheese mass into it and level the top.
  7. After cooling, the Adyghe cheese is removed from the cottage cheese for 3 hours in the cold.

Adyghe goat cheese


Adyghe cheese at home can be made from goat's milk. This is a real salvation for those who, for some reason, cannot consume cow's milk products. In this recipe, only salt is indicated from the additives, but you can add any spices or chopped herbs to taste.

Ingredients:

  • goat milk - 2 liters;
  • salt - 40 g;
  • vinegar 9% - 4 tbsp. spoons.

Cooking

  1. A pot of milk is placed on the stove.
  2. Bring it to a boil and, stirring, pour vinegar into the container.
  3. The milk will begin to curdle.
  4. Withstand the mass on the stove until a dense clot is formed.
  5. Cover the colander with gauze, put the cheese mixture, salt into it and stir.
  6. Form a cake, spread it on a dry cast iron pan and placed over medium heat.
  7. After the mass melts, the Adyghe is removed in the cold until it solidifies.

Adyghe cheese from milk at home


Adyghe whey cheese is prepared simply and very quickly. If you want the product not to turn out “rubber”, then it is better to add whey not to boiling milk, but to cooled to a temperature of 95 degrees. And it is better that the serum is infused for a couple of days before this. room temperature and become more acidic.

Ingredients:

  • milk - 3 liters;
  • whey - 1 liter;
  • salt.

Cooking

  1. The milk is brought to a boil, the fire is turned off, the whey is poured in and stirred until the milk curdles.
  2. The pan is covered with gauze, the contents of the pan are poured out.
  3. When the liquid drains, add salt and mix.
  4. Gauze is tied, hung up so that the remaining serum drains.
  5. After that, right in the gauze, they put the Adyghe under the press and leave it in the cold for a couple of hours.

Adyghe cheese from milk and kefir


Adyghe - completely natural useful product. Instead of kefir, you can also use yogurt. From the specified number of components, about 600-700 g of Adyghe cheese will be obtained, which is not only tasty, but also healthy, because it does not contain preservatives, dyes and other harmful additives at all.

Ingredients:

  • homemade milk - 2 liters;
  • kefir - 700 ml;
  • salt, spices.

Cooking

  1. Pour milk into a saucepan and place over medium heat.
  2. When a film begins to form on the surface, yogurt is gradually poured in.
  3. Stirring, boil the mass until the milk curdles.
  4. The colander is lined with gauze, spread the resulting mass, leave until the whey drains.
  5. Transfer the cheese to a bowl, add salt and spices and refrigerate.

Adyghe cheese with vinegar at home


Adyghe cheese - a recipe for cooking at home is simple and quick, and as a result it turns out to be very tasty and satisfying. The vinegar allows the milk to curdle well. To make the taste of the finished product more interesting, before the press is installed, you can add herbs to it and mix.

Ingredients:

  • milk - 3 liters;
  • vinegar - 100 ml;
  • salt.

Cooking

  1. Milk is boiled, salted and vinegar is poured in.
  2. All this time, the mass must be stirred.
  3. After all the milk has curdled, pour it into a colander lined with gauze.
  4. When the main part of the whey drains, a press is placed on top and left overnight.

Adyghe cheese with herbs


Homemade Adyghe cheese, the recipe of which is described below, is prepared with the addition of fresh fragrant greens. It gives the dish a special piquancy and aroma. Dill and parsley are best suited for these purposes. Such cheese not only comes out very appetizing, but also looks great on the table.

Ingredients:

  • sour cream - 200 g;
  • salt - 2 teaspoons;
  • eggs - 3 pcs.;
  • milk - 1 liter;
  • cumin - 0.5 tsp;
  • greens - 30 g.

Cooking

  1. The milk is boiled.
  2. Separately, sour cream is mixed with eggs and salt.
  3. Chop greens.
  4. After boiling, the fire is reduced, the egg mixture is poured in a small stream and stirred.
  5. Boil the mixture over low heat for 5 minutes to separate the whey.
  6. Add herbs, salt, spices.
  7. Pour the milk into a sieve lined with two layers of gauze.
  8. And after that they transfer it to a small bowl, set oppression, put it in the cold and after 4 hours the cheese will be completely ready.

Adyghe cheese home cooking- a product that is not stored for a long time even in the refrigerator. Therefore, if it happened that a lot of it was prepared and you do not have time to use it all, you need to know how to extend the shelf life of Adyghe cheese.

  1. The cheese is placed in a waterproof bag with a zipper, a piece of sugar is placed inside, which absorbs excess liquid and sent to the refrigerator on the coldest shelf.
  2. The cheese is sprinkled with coarse salt, placed in a bag and cleaned in the cold.
  3. The sealed product can be stored in the freezer.
  4. In the refrigerator, Adyghe cheese is stored only in sealed packaging, because the product strongly absorbs all extraneous odors.

Homemade Adyghe cheese can be easily and simply prepared at home - there would be a desire. Unlike a store-bought product, homemade cheese is much more tender and it is always fresh. Adyghe cheese itself is quite bland, but its taste can be improved without any problems by adding regular salt.

Adyghe cheese is a product that has a sour-milk taste and a relatively delicate, slightly dense texture. Among the analogues are such cheeses as brynza, ricotta, feta or mozzarella. Being national dish Circassian cuisine, it is customary to cook Adyghe cheese most often from cow's milk (but it can also be based on sheep or goat's milk) by adding whey.

For culinary purposes, Adyghe cheese is used very widely. It can be eaten on its own or added to vegetable salads or various snacks. First courses, spreads, casseroles, cheesecakes, stuffing for pies, pies or dumplings - not the whole list of uses for this cheese. In addition, the product goes well with vegetables and fruits, herbs, pasta. It is even fried butter- it turns out very tasty and satisfying.

I cannot but dwell on some points that relate directly to the preparation of Adyghe cheese at home. First of all, an important condition is the presence of acidic, namely acidic whey. If you take fresh (for example, immediately after making homemade cottage cheese), the cheese may not work - the whey simply does not curdle the milk. Therefore, you need to give her a chip - we leave the fresh one at room temperature for about a day, after which we let it stand in the refrigerator for another 3-4 days.

The second point: cow's milk for homemade Adyghe cheese is not suitable for everyone. Ideally, take whole, market - then the cheese will turn out more tender, and the yield of the finished product will be greater. From the store, choose pasteurized (nothing will come of ultra-pasteurized, since everything that is alive has already been killed in it).

From the indicated amount of products, I get 440 grams of finished cheese and 2.1 liters of fresh whey. My milk had a fat content of 2.5%, and whey - after making cottage cheese from kefir (fat content is also 2.5%). I think you understand that the yield depends both on the fat content of the feedstock and on the degree of moisture content of the cheese (if desired, the whey can be squeezed out mechanically). In both versions (read about this in the steps), I have Adyghe cheese that is not dry, it is perfectly cut with a knife, and practically does not crumble.

Ingredients:

Cooking step by step with photos:


The recipe for homemade Adyghe cheese includes the following ingredients: whey, milk and salt (optional). Products do not have to be at room temperature - milk and whey can be used directly from the refrigerator.


Pour milk into a suitable volume (I have a four-liter saucepan). Put on the stove and heat almost to a boil. Boiling is not necessary, unless you have homemade milk. To speed up the heating process, I advise you to cover the pan with a lid, just make sure that the milk does not boil to the bottom - stir it.


Ideally, the temperature of the milk should be 95 degrees, but in the absence of a cooking thermometer, navigate visually (dense steam will appear above the surface). Now, while constantly stirring the milk, pour the whey.


Literally before our eyes, the milk will curdle, forming curdled flakes. Turn off the fire and remove the pan from the stove.


Here I wanted to show closer how curd flakes look like. They are not very large, but not small either - medium, in a word. Let the contents of the dishes rest on the table for 5-7 minutes (no need to interfere) - during this time the clots will thicken and the whey will separate well. By the way, the more you keep the liquid on fire (even if you let the milk with whey boil), the tougher the homemade Adyghe cheese will turn out.


Then you have a choice of how to shape the future Adyghe cheese. Special molds for making cheese are best suited for molding, but I don’t have any, unfortunately. You can also just throw the mass on a sieve or colander, after lining it with 3-4 layers of gauze. Do not forget to substitute a volumetric container into which the whey will drain.


After 10-15 minutes, most of the whey will drain (pour it into another bowl and use it as needed) and it will be possible to shape the future cheese. To do this, tightly twist the head into gauze, trying to make as few folds as possible.


We put something flat on top and put a load (for example, a jar of water). When the cheese has cooled, we place the structure in the refrigerator for 8-10 hours. During this time, the head will compact well, while excess whey will leave.


Now another option for molding (for the site I prepared Adyghe cheese for the second time, as soon as I ate the first batch), since I don’t really like the method with a sieve - well, the head is not ideal, it’s flat. If taste is more important to you, and the form is not so important, skip the next step. Here I (not without the advice and help of my husband, of course, I admit) built such a structure: I took 2 plastic cups (with a capacity of 400 milliliters each) from sour cream. The husband made many holes (using an awl) at the bottom and along the bottom of the walls. When the curd flakes in the whey thickened, she transferred them to glasses with a slotted spoon. I placed cookie cutters in a deep bowl at the bottom so that the bottom of the glasses and the container did not touch each other. Thus, the whey went into the container. As a load, when the whey was no longer flowing, but slowly dripping, I placed glasses (of a smaller volume) filled with water on top of the cheese. I also put it in the fridge overnight.


The technology for obtaining Adyghe (or Circassian) cheese is simple and available at home cooking. But how could it be otherwise, if it is a traditional homemade cheese in the Caucasian republics. No rennet or long maturation required. You just need to heat the milk at 100 degrees, pour the whey into it, and then collect and place the resulting cheese mass under pressure.

The process is simplified for those who have a cooking thermometer, and even easier for those who have a slow cooker with the "Multi-Cook" function, which allows you to set and maintain the desired temperatures.

Adyghe cheese is prepared from goat, sheep or cow's milk. Previously, the cheese mass was placed in wicker baskets and the cheese acquired an interesting ribbed surface, repeating the pattern of weaving on the bottom and sides of the baskets.

Whey, which is necessary for Adyghe cheese, is usually obtained after cooking homemade cottage cheese. Different variants cooking homemade cottage cheese on the site is. Sometimes a liquid is also used that drains if yogurt or sour cream is suspended.

Serve Adyghe cheese with tortillas and bread, in different snacks, as part of salads, bake khachapuri with it, etc.

To prepare Adyghe cheese at home, prepare the ingredients according to the list.

Serum should be allowed to sour at room temperature for a couple of days.

Heat the milk in a saucepan in a water bath or in a multicooker bowl to 95-98 degrees, that is, almost under 100.

Pour in the whey while stirring lightly. Leave the resulting mixture at the same temperature for another 15-20 minutes.

Then strain the mixture through cheesecloth, which will leave the cheese white mass. Hang cheesecloth with cheese mass for 15-20 minutes to drain excess liquid. After that, you need to place the cheese mass in a basket and under oppression.

I did not find a suitable small basket and, at the same time, also made of natural rods that were not covered with paint or varnish ... Therefore, I left it under the yoke just in gauze for a day. The pressed cheese is sprinkled with simple or fragrant salt.

Adyghe cheese, cooked at home, is ready.

It turns out very tasty if you cut it into cubes and pour them over olive oil with salt and aromatic spices (garlic, peppers, herbs). This is my family's favorite snack option and a great ingredient in vegetable salads.

Enjoy your meal!

The simplest of all cheeses and the most delicious is Adyghe cheese, cooked at home. The time for its creation varies within half an hour. As a result, a rather tasty dense mass comes out, slightly reminiscent of cottage cheese and strongly - white cheeses made from goat's milk. But the advantage of Adyghe cheese is that it does not smell like a goat or a cow.

Ingredients for Adyghe cheese

To prepare this delicious and tender snack, you need a minimum of ingredients. To get about one hundred grams of Adyghe cheese, which is called paneer in India, you need to prepare:
— one liter of milk with a fat content of at least 3.5%, can be pasteurized;
— five tablespoons of lemon juice or five hundred milliliters of whey.

Homemade Adyghe cheese. Recipe

The preparation of this cheese is quite simple. The main thing is not to digest the cottage cheese, from which the cheese head should be formed. The recipe for Adyghe cheese at home prescribes to put a pot of milk on the stove to heat up. So that the milk does not burn to the bottom of the pan, the latter should be placed in a frying pan. Milk should be heated gradually over low heat.

While this is happening, you need to add lemon juice or whey to the milk. Both of these contribute to the coagulation of milk, which is why it is formed. When the whey turns greenish and the curd turns slightly rubbery, the latter must be put into a cheese mold covered with a piece of clean cotton cloth and left in a colander, in a cup, until the liquid drains. To make dense Adyghe cheese, the recipe for cooking at home prescribes to put it under load.

As a load, you can take a glass jar filled with water. The smaller the curd mass, the smaller the jar you will need. Adyghe cheese should stand under load for about twelve hours. After that, it should be removed from the mold, salted and placed in the refrigerator. I keep this cheesecake in a closed plastic container. The longer it sits, the tastier it becomes.

Mistakes in the preparation of Adyghe cheese

Many people believe that milk for Adyghe cheese can be sour by any means. To this delusion. Dairy fungus creates kefir, from which it is difficult to form a dense cheese head. Gets rather a curd mass, which crumbles very much. Using store-bought kefir or yogurt as an acidifier, you also cannot cook full-fledged Adyghe cheese at home. Most likely, you will end up with a semi-liquid curd mass that will not form into a cheese head.

Where can I get a cheese mold?

At first, when I was just starting to create Adyghe cheese at home, I just threw curd mass on a piece of cotton cloth, which lined the colander. But then in pursuit beautiful shape cheese head, I purchased a metal stand for ladles, in which holes were made on all sides. I cover it with a cloth and put cottage cheese in it. In this form, after twelve hours, a full-fledged and dense cheese head is formed, famous in India, and throughout the world, paneer.

If you want to make Adyghe cheese at home for big family or for sale, then you will certainly need special forms. They can be bought at the famous in Russia. Or popular, in the West. I would recommend purchasing the molds from the German Amazon. They sell quality products at low prices.

Adyghe cheese, at home, it will turn out in the form of a sausage, if you place the curd mass in a new nylon stocking. This forms a cheese sausage. I have not tested this method. It doesn't seem right to me. After all, the cheese should be dense, not dry. Therefore, it should be under the load, and not just hang down while the whey drains.

Adyghe cheese at home is prepared on the basis of goat or cow's milk with the addition of yogurt, cottage cheese and various spices, depending on the recipe. It is important to ensure a constant temperature of 95ºC when heating the milk, this will allow you to get the right consistency of the cheese.

Ingredients

Serum 4 liters Milk 5 liters goat milk 4 liters

  • Servings: 6
  • Preparation time: 20 minutes
  • Time for preparing: 48 minutes

Recipe for classic Adyghe cheese at home

To prepare this variety of pickled cheese, choose enamelware or stainless steel pots. Its volume should be 2 times the amount of milk used.

Follow the step by step instructions:

  1. strain the milk in advance, pour it into a saucepan and cook for about an hour on the lowest heat;
  2. add whey in portions before the milk is ready to boil;
  3. do not stop stirring, thread-like clots should appear, separated from the whey;
  4. when the milk protein takes the form of a ball, remove the container from the stove;
  5. take another pan, over which place a colander;
  6. throw the cheese on it, and let the whey drain completely;
  7. Put the resulting head of cheese on a grid or wire rack.

Leave the cheese to ripen for about 2 days, before that, sprinkle it with salt. Keep finished product can be in the refrigerator for no more than 3 days. Place it in a tightly closed container.

How to make Adyghe cheese on yogurt at home

This cheese will be an ideal addition to salads or a healthy independent dish. You will need the following products:

  • natural yogurt without additives - 1 stack;
  • whole milk - 2 liters;
  • salt - to taste.

Choose deep enamel pan. The cooking process consists of several stages:

  1. bring the milk to a boil over low heat;
  2. Pour in yogurt in small portions, stirring constantly;
  3. cook until the whey becomes transparent;
  4. Throw the resulting milk clot in a colander and drain the excess liquid.

Place the cheese in a sieve for an hour to drain the remaining whey. Pour the cheese into a mold, sprinkle with salt on top. The product is ready to use. Store Adyghe cheese in the refrigerator in a tightly closed container. Leftover whey can also be used for culinary purposes.

In order for the product to turn out to be especially fragrant and piquant in taste, add lemon juice, chopped herbs, ground pepper, cumin or other spices to taste. This kind of cheese is best used in salads or snacks, for which cheese slices are fried in butter until golden brown.