Step-by-step recipe for making Adyghe cheese at home. Secrets of making Adyghe cheese at home

It’s easy to make real Adyghe cheese at home. In addition, the composition of such a product will be 100% natural, without harmful impurities and preservatives. The taste of the homemade version is no different from the store-bought version, just as tender, with a soft structure, while the homemade version is always fresh.

Ingredients:
How to make Adyghe cheese:

Adygean cheese is a traditional dish of Circassian cuisine (Republic of Adygea). Produced only from cow's milk. Soft cheese has a delicate structure. Made from pasteurized milk and whey. It is produced in two forms: fresh and smoked.

This is a dietary product with high nutritional value. The high-protein product contains all essential amino acids and polyunsaturated fatty acids up to 88% percent (per 100 grams) of the daily requirement. Cheese is also rich in B vitamins (B2, B3, B6, B9, B12), A, PP, H and minerals - calcium, magnesium, sodium, phosphorus, zinc, copper.

Calorie content per 100 g:

Kcal	Squirrels	Fats	Carbohydrates
264	20	15,8	1,7

To prepare Adyghe cheese you will need only three ingredients: milk, whey, salt. The important point is that the products should be as natural as possible (not store-bought), then you will get cheese with the perfect taste. It is best to buy them at the market or farm stores. If this is not possible, buy milk in supermarkets with at least 3.2% fat content, pasteurized.

Don't know what whey is? This is a by-product after making cottage cheese. It is sold ready-made or can be easily made at home. How? If you sour ordinary cow's milk, it will separate into two parts - a white, thick liquid and a yellow-transparent one. Then put the sour milk on the fire. When heated, white flakes will appear (the process is similar to making cheese), do not bring to a boil. Turn it off. Strain the curd flakes through cheesecloth. We get cottage cheese, the remaining liquid is whey.

Homemade cheese - little secrets and tricks

Any creative endeavor (and cheese making can, without a doubt, be classified as such) has its little secrets:

It is better not to buy milk or cottage cheese in the store, but to find a supplier who sells only their own farm product. Practice has shown that there is a high percentage of unsuccessful cheese making from store-bought milk;
If there is no way to buy farm products, then when purchasing, pay attention to the fat content of the milk - the higher it is, the better. And don't use ultra-pasteurized;
ripening will take place at the highest level if you take more than 500 g of its mass;
the tenderness of the cheese directly depends on its fat content - the higher it is in the original products, the tastier the finished product will be;
keep the hard cheese a little longer - then its taste will be much richer;
Is there a special mold for making cheese? No problem! Take a colander and all problems are solved! A deep-frying net will also work;
Don't let the whey go to waste, but use it for pancakes and other baked goods.

Now you can start preparing delicious treats!

Homemade Adyghe cheese - tasty and healthy

Brynza or Adyghe cheese is not very difficult to prepare at home. With a little effort, you can enjoy an amazing and magical taste.

To prepare you need:

milk (fat 3.5%) – 1 l;
cottage cheese (homemade preferably) – 1 kg;
chicken eggs - 3 pieces;
soft butter – 100 g;
salt - from 1 to 1.5 teaspoons;
soda (baking soda, of course) – 1 teaspoon.

The preparation time for Adyghe cheese is 5 hours.

The calorie content of the finished product (100 g) is 240 kcal.

Here's how to prepare a simple soft cheese from milk:

boil the milk and add all the cottage cheese to it;
cook this mass for about half an hour (but in no case more) over moderate heat;
take a sieve and cover it with clean gauze in several layers;
Place the cottage cheese boiled in milk on a sieve and let the excess liquid (whey) drain off;
as soon as all the whey has left the curd and milk mass, it must be transferred back to the pan;
Next, add butter, eggs, salt and, of course, soda in the prescribed amount;
Mix all the ingredients well and put on the stove for 10 minutes. The flame should be slightly hotter than average;
choose a suitable form (for example, a plastic container), grease it with a small amount of oil and place the entire cheese dough that has not cooled down into it;
Level the surface with a spoon and let the mixture cool;
after that, place the mold in the refrigerator for 3 hours;
After this time, the cheese should already be cooked. Carefully turn the form over onto a plate.
Read also: Step-by-step recipe for making fried eggs

In this form, the cheese can be served on the table. It is better not to store it for a long time, as it does not contain special additives to extend the shelf life, which are used in industry. Although, such cheese will not stay in the refrigerator for long.

Baking recipes with cottage cheese with photos can be found in our publication on the website.
The recipe for yeast dough for pies can be taken from this article.
There are recipes for delicious chicken liver dishes here.

Homemade Adyghe cheese made from milk and sour cream

Ingredients:

Natural milk 7.5 l

Sour cream (25%) 2.5 kg

Preparation:

Just like in previous recipes, use chilled ingredients to make cheese. Combine 1/3 of the milk with sour cream to obtain a liquid, homogeneous mass: this will make it convenient to add sour cream into the pan.

Begin pasteurizing the milk by pouring it bit by bit into the pan and heating it close to boiling point. In this case, the milk should not boil under any circumstances. After all the milk has been poured in, add sour cream diluted with milk. During the pasteurization process, do not stop gently stirring the cheese mass. Leave the curdled milk protein to cool; collect the curdled mass in a sieve, colander or other round container with holes. After the separated whey has drained onto the tray and the cheese has compacted under its own weight, salt the surface and turn the mold over, placing the cheese in the prepared storage container.

Making hard cheese at home

Hard cheese is considered the most versatile. It is eaten in its pure form, made into sandwiches, used to make pizza, etc. Consider a recipe for hard cheese at home.

For it you need:

low-fat milk – 1 l;
dry cottage cheese – 1 kg;
chicken eggs – 2 pieces;
butter – 100 g;
salt – 1 teaspoon;
soda – 1 teaspoon;
spices - to taste.

Preparation time: 1 hour (excluding freezing in the refrigerator).

Calorie content – 325 kcal per 100 g.

Cooking method:

Place the cottage cheese in a saucepan, fill it with milk and place on low heat;
cook the mixture and stir it constantly with a spatula or spoon;
after a certain time, the mass will begin to boil (bubbles will appear), it needs to be strained through a colander to remove excess liquid;
transfer the cottage cheese and milk back into the pan and add butter;
separately mix eggs, baking soda, salt and spices and add to cottage cheese;
Put the pan back on the fire (slow) and wait until the mass begins to melt and thicken. Be sure to stir continuously;
Do not be afraid of the reaction of the soda (the mass will become fluffy for a while). In a few minutes the melting process will begin. In this state, you need to cook the cheese for about 10 minutes;
We transfer the blank of our cheese into any form and place it in the refrigerator to harden.

This cheese will bring true pleasure to those who try at least one piece!

The benefits of Adyghe cheese

The original fermented milk product has a fat content of 40%. It accumulates many mineral compounds and vitamins that a person needs for full life.

The cheese is famous for its high content of calcium, phosphorus and protein. That is why it is so in demand in the field of dietetics and proper nutrition.

The raw materials are not deprived of amino acids; most of them cannot be produced by the body autonomously, and therefore must be supplied with food.

Due to its low calorie content and high nutritional value, cheese is included in the menu for those losing weight. It is suitable even for the most strict diets, despite its fat content.

Due to the accumulation of proteins, the Adyghe product is introduced into the diet of athletes who need to gain muscle mass and “dry out”. Cheese is also an integral part of the diet of nursing mothers, children, pregnant women, the elderly and other categories of people.

According to traditional technology, cheese is produced from goat, sheep or cow's milk. During the manufacturing process, raw materials are heated to a temperature not exceeding 100 degrees. To add flavor, salt and other spices are added at the final stage as desired.

A high-quality fermented milk composition should not be too fatty. Different producers prepare Adyghe cheese in different ways. It can be 14% fat or 40%. In terms of taste, the raw material is moderately salty, spicy with a slight milky tint.

Curd cheese made from homemade milk

Good curd cheese is incredibly tender and tasty. It can be prepared at home just as well as store-bought. Or maybe several times better.

Ingredients for curd cheese:

homemade cow's milk - 3 l;
acetic acid – 1 tablespoon;
dill – 1 bunch;
garlic (young) – 2 cloves;
salt - to taste.

The time to prepare curd cheese is 75 minutes of the cooking process itself.

Calorie content – 215 kcal per 100 g.

Prepare curd cheese as follows:

Pour the milk into a stainless steel pan, add some salt and put it on medium heat;
When the milk boils, add acetic acid to it. The milk will immediately curdle, that is, the curd will separate from the whey;
Boil the mixture in this form for a couple more minutes and remove from the stove;
pour the mixture from the pan into a colander with gauze and let the whey drain;
As soon as the excess liquid has drained as much as possible, collect the ends of the gauze and form a bag. In this form, we hang the bundle over some container for several hours;
as soon as the set time has passed, squeeze out the gauze bag well and place the contents under a press and put it in the refrigerator to get rid of even more liquid;
in this form, the curd cheese should stand in the cold for 6 to 8 hours;
after that, add spices and spices to it, mix well.

Thus, the result is a very delicate curd cheese for morning sandwiches and holiday snacks.

Adyghe cheese according to the original recipe

whole cow's milk - 5.3 l.
whole goat milk - 4.4 l.
natural starter (whey) - 3.8 l.
salt - in fact

Make sure in advance that you have a stainless steel or enamel-coated pan on hand. It is important that the fireproof container is 2 or more times larger in volume than the amount of dairy products.
Fold the gauze cloth into 4-5 layers and strain the cow's milk through it. Now prepare the same filter for the goat composition. After filtering, pour the ingredients into a cooking pot.
Set the stove's power to minimum and wait an hour. Watch the process carefully. Each time the milk begins to boil, add the whey in small portions.
Stir the ingredients without interruption so that the mixture thickens evenly. You will see that strings will soon begin to appear in the mixture, which will separate from the general contents.
Stir and collect them into one ball to get a milk clot. When the ball appears, turn off the burner and remove the pan with its contents.
Prepare a clean and dry pan, place a colander on it, and line it with gauze. Pour the entire milk mixture with curds into a filter colander, wait for the whey to drain.
Wait until the cheese becomes dense due to its own weight, and all the whey drains into the lower container. Then fold the edges of the gauze to make a bag. Hang it up for 2 hours.
Next, remove the product from the gauze, place in a colander and sprinkle with ground salt on all sides. Let the product ripen for about 20-22 hours, then transfer it to a container and refrigerate. Shelf life: 4 days.

Do-it-yourself processed cheese – possible and delicious

Many people have known processed cheese since childhood. Their purpose is very different: for hot toast, for making soups, for salads, etc.

You will need:

cow's milk – 1 l;
cottage cheese – 1 l;
butter (softened is better) – 100 g;
regular baking soda – 1 teaspoon;
salt – 1 tablespoon.

Preparation time is only half an hour for the process itself and 6-8 hours for hardening in the refrigerator.

Calorie content per 100 g of processed homemade cheese is 150 kcal.

How to make homemade processed cheese:

Pour the milk into a saucepan of a suitable size and bring it to a boil;
add all the cottage cheese to the milk and mix without turning off the heat;
cook this mass for 5 minutes over low heat;
it is necessary to prepare a colander with high-quality gauze and transfer the milk-curd mass onto it to allow the liquid whey to drain;
Next, you need to take a large frying pan and melt the butter in it;
put the mixture of milk and cottage cheese into the frying pan and melt for 15 minutes. It is necessary to continuously stir the contents so that it does not stick to the bottom and sides of the frying pan - this is very important;
as soon as the mass stops sticking to the walls of the pan and does not look like cottage cheese, it begins to stretch, then the processed cheese is ready;
It is recommended to put the processed cheese in the refrigerator for a while before eating it so that it hardens a little.

In some recipes you can find chicken eggs among the ingredients. Classic processed cheeses do not contain them, but for the sake of variety they can be used in the amount of 2 pieces, which must be added to a hot frying pan before placing the milk-curd mixture into it.

To give the processed cheese interesting flavors, you can use herbs, nuts, pieces of ham and even chocolate, which can be added to the cheese before hardening.

Adyghe homemade cheese: recipe from kefir

Ingredients

Kefir – 1 liter + –
Salt - 1-2 tsp. + —
Milk – 3 liters + –

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How to cook Adyghe cheese at home

Pour kefir into a saucepan, put it on low heat, heat it, stirring all the time. We do this until the fermented milk product curdles.
Strain the curd mass. We pour the resulting whey back into the pan, and we can eat the kefir cottage cheese right away. The whey will need to be kept for 1-2 days at room temperature so that it sours well.
In a separate container, cook the milk over low heat for 5 minutes. We need it to curl, then we can remove the curdled mass from it (using a slotted spoon).
Transfer the curd mass to a colander lined with gauze and allow the excess liquid to drain.
Next, add some salt to the homemade cheese, mix it and make a head shape out of it. To do this, lift the edges of the gauze, cover the paneer with them and form a head.
We put pressure on top of the cheese mass (an ordinary jar of water will do), and put the product in the refrigerator overnight. The next day, homemade Adyghe cheese can be eaten.

In total, it will take 2 days to prepare, but you will immediately receive 8 servings of a healthy milk treat. Try to eat what you have prepared as quickly as possible, or initially cook as much cheese as you can consume in the near future.

Great homemade Italian mozzarella

Italian cheese consists of the following ingredients:

milk - one and a half liters;
pure distilled water (this is important!) – 250 ml;
Pepsin or acidin-pepsin – 2 tablets are enough;
citric acid – a third of a teaspoon;
salt – 1 teaspoon.

It will take 60 minutes to prepare the mozzarella.

Calorie content – 270 kcal per hundred grams.

Making mozzarella cheese at home step by step:

It’s very good if you have a kitchen thermometer at home, since the milk needs to be heated on the stove to 25 degrees;
pour half a cup of water and dilute citric acid in it, add it to the milk and continue stirring;
Acidin-pepsin can be bought at the pharmacy; just two tablets are enough to make mozzarella. Dissolve it in the remaining half of the water and add it to the milk, continuing to stir. So we bring the mass to 40 degrees, and then remove it from the stove;
cover the pan with a lid and let the milk with the additives stand for 20 minutes for final coagulation;
Next, mix the mass very well and place it on a fine sieve, gently pressing with your hand or a spoon to drain the liquid;
we heat the water to 70 degrees and place our “almost cheese” in hot water, where it will melt a little to the point of plasticity and no more;
We take out (carefully!) the cheese from the hot water and begin with our hands (you can wear gloves for safety) to stretch the cheese in different directions to get rid of any excess liquid, add salt and stretch again;
put the cheese in the microwave for a minute, take it out and continue to gently stretch it so that the finished cheese is a little fibrous and structured;
then, put the mozzarella in the mold and let it cool before using.

You can supplement the product with herbs (basil, dill or other herbs).

Homemade recipe for the famous "Philadelphia"

Many of you have tried this cheese as part of many types of rolls and sushi. However, this cheese is also great on sandwiches and toast as a snack.

Ingredients for cooking:

milk – 1 l;
kefir - half a liter;
chicken eggs – 1 piece;
sugar – 1 teaspoon;
sugar - the same amount;
citric acid - enough on the tip of a knife.

Cooking time – 40 minutes.

Calorie content - per 100 g only 68 kcal.

How to make Philadelphia cheese at home:

pour the milk into a saucepan and bring to a boil, add sugar and salt to it, turn off the heat on the stove;
immediately pour all the kefir into the milk and stir;
pour the liquid onto gauze, collect it into a knot and let the serum drain for 20 minutes;
Beat the egg and citric acid well with a mixer or blender;
Add the gauze mass to the beaten eggs and beat well until smooth;
this way the cheese is ready.

It wouldn't hurt to add some greenery to Philadelphia.