How to make Adyghe cheese at home. Adyghe cheese at home - recipe

Adyghe cheese belongs to the category of soft cheeses that do not require maturation. It is made from milk and dairy products. In factory conditions, a special sourdough is used, but it requires 1.5-2 g per 100 liters of milk. Adyghe cheese is not produced in such quantities at home, and it is extremely difficult to measure the amount of sourdough for 5 liters of milk, so the product is prepared at home using a slightly different technology. Instead of sourdough, whey, fermented milk products are added, less often - vinegar or lemon juice. Homemade cheese can also differ in taste and fat content from factory cheese, since it is very difficult to choose the exact ratio of products to obtain a product that meets GOST on your own. It is not necessary to drive yourself into the narrow framework of state standards, it is only important to adhere to a number of technological subtleties.

Cooking features

Factory-made Adyghe cheese contains 42% fat and 2% salt, has a moisture content of 60%. It is difficult to achieve exactly the same indicators at home, and this is not necessary. The product will be tasty, even if it is a little less fat or salty, a little softer than the traditional one. It is important that it has a consistency typical for Adyghe cheese and the most similar taste. To achieve this, you need to know a few things.

• The protein, folding, takes the form of threads only when the milk is not brought to a boil, but heated only to 95 degrees. If you want to get a cheese that has exactly the same structure as Adyghe, you will have to control the temperature of the milk. It will be very difficult to do this without a special thermometer.
• In order to prevent milk from boiling, the fermented milk product should be introduced into it as chilled as possible. It is advisable to pour kefir and other liquid products along the walls of the pan, the cottage cheese is laid in the center.
• Dairy products are introduced into hot milk in portions. Only after the first portion is curtailed, the next one is introduced.
• The fatter the milk and dairy products used to make cheese, the fatter it will turn out.
• The technology of making Adyghe cheese involves its compaction under its own weight, without the use of a press. The more cheese, the better and faster it compacts. If you make a very small amount of the product, it will not be able to compact under its own weight to the desired consistency.
• It is advisable to purchase farm products for making homemade cheese. In store-bought milk and cottage cheese, ingredients can be added to prevent their souring, vegetable raw materials. Such additives can interfere with the curdling of products; it is impossible to make cheese from them.

Homemade Adyghe cheese must be stored in the refrigerator, its shelf life is 3-4 days. Therefore, too much cheese should not be made. On average, it takes 6.5-7 liters of milk and fermented milk products to prepare 1 kg of cheese.

The classic recipe for homemade Adyghe cheese

• goat milk - 2.5 l;
• cow's milk - 2.5 l;
• whey from kefir or sour cow's milk - 4 l;
• salt - to taste.

Cooking method:

• Prepare your serum. To do this, sour milk, kefir or yogurt must be heated over low heat or better in a water bath until the protein curdles. Then the product is thrown into a sieve or colander covered with gauze, placed over a bowl or pan, into which the whey flows. As a result, together with whey, it is possible to cook homemade cottage cheese - it is not needed for making Adyghe cheese according to this recipe, but you definitely should not throw it away.
• Let the whey sit at room temperature to slightly acidify.
• Mix both types of milk, pour into a saucepan with a capacity of at least 10 liters.
• Put on the stove, setting the minimum intensity of the flame. To prevent the milk from burning, you can splash a little boiled water on the bottom of the pan before filling it with milk.
• Remove the whey from the refrigerator.
• Heat the milk until it is about to boil (or up to 95 degrees if you can control the temperature with a thermometer).
• Pour in a glass of whey. Cook, stirring, until stringy clumps begin to separate from the whey. Gather them into a ball.
• Continue to pour the whey in small portions into boiling milk until it runs out. Gather the clots into a ball.
• Above a clean container (bucket or pan), place a sieve or sieve covered with gauze folded in 4 layers. Dump the contents of the pot in which you cooked the cheese onto it. Wait for the serum to drain.
• Tie the ends of the gauze, hang for 2 hours so that the remaining whey drains and the cheese thickens under its own weight.
• Transfer the cheese to a sieve, sprinkling it on all sides with salt.
• Leave for 22-24 hours at room temperature, then refrigerate and use as directed.

From the indicated amount of ingredients, you will get about 1 kg of Adyghe cheese. You need to eat it in 3 days, otherwise it may deteriorate.

Adyghe cheese from curdled milk with powdered milk

• milk with a fat content of 3.2% - 3 l;
• curdled milk - 1.5 l;
• milk powder (fat content 25%) - 0.75 kg.

Cooking method:

• Heat the milk to about 40 degrees, dilute the dry milk concentrate in it.
• Pour 1.5 liters of the resulting milk, put it in the refrigerator. Keep the buttermilk in the refrigerator for now.
• Heat the rest of the milk until it starts to boil. Pour a glass of cold milk into it to cool the product and prevent it from boiling.
• Add a glass of curdled milk. Cook, stirring, until it curdles.
• Wait until the milk begins to boil again, pour cold milk and yogurt into it again.
• Boil the cheese in this way until the yogurt runs out.
• Drain the contents of the pan into a colander lined with gauze, let the whey drain.
• When the cheese is compacted, salt it on all sides, put it in a container, put it in the refrigerator.

It is necessary to use homemade cheese prepared according to the above recipe within 3 days.

Adyghe cheese from milk and sour cream

• milk (maximum fat content) - 6 l;
• sour cream with a fat content of 25% - 2 l.

Cooking method:

• Pour 2 liters of milk, dilute sour cream with it. Put the mixture in the refrigerator.
• Warm up the rest of the milk.
• When the milk begins to boil, add a glass of cold mixture of milk and sour cream to it.
• When the products indicated in the recipe are completely used up, discard the contents of the pan on a sieve covered with gauze.
• Wait for the whey to drain and the cheese to thicken.
• Salt it, put it in a bag or container, store it in the refrigerator.

Cheese made according to the above recipe will not go bad for 4 days.

Cooking Adyghe cheese at home is a task that is feasible even for a novice cook. It is advisable to do this only if your family loves this fermented milk product so much that they can eat 1-1.5 kg of it in just 3 days.

Adyghe - a type of pickled cheese, which is prepared without rennet. This fact refers it to vegetarian products. At home, Adyghe cheese is made from just 3 ingredients: milk, whey and salt. The taste is neutral, slightly salty, so it is used in many recipes.

Inventory: a large saucepan with a capacity of at least 7-8 liters, an average saucepan for 2 liters, a slotted spoon, a colander - 2 identical ones, a bowl, a kitchen thermometer.

Ingredients

The Right Components

• Whey acts as a folding enzyme for milk. That's why whey should be taken sour, yesterday.
• Milk, on the other hand, must be fresh. Otherwise, it will curdle prematurely when heated.
• The ratio of whey to milk depends on the ability of the milk to curdle. Therefore, the exact proportion is determined experimentally.

• If you plan to store the finished product in the refrigerator for more than a week, the milk heating temperature can be increased to 95 degrees. It is better to store such cheese in brine.
• In production, the addition of citric or acetic acid is allowed, but in very small doses (no more than 0.3% of the total volume of milk).
• For better fermentation it is allowed to add 200 g of sugar to hot whey. And when the curdling process begins (after the fire is turned off), you can add a glass of cold whey to the pan.

Step by step cooking

1. Pour 4 liters of milk into a large saucepan and boil to 85 degrees. Pour into a saucepan less than 1.5 liters of whey and boil to 72-73 degrees. Temperature is important for technology, so a kitchen thermometer is a must.
2. Pour the whey into the milk with a ladle, stirring constantly. The more acidic the whey, the less its consumption, so add the whey until the milk curdles. It is necessary to warm up the mass until the serum becomes greenish-transparent. Turn off the fire.
   
3. Once again, gently mix the contents of the pan. When mixing, try not to break the resulting lumps of cheese. Cover the pot with a lid and leave for 2 hours. During this time, whey and cottage cheese will separate even better.
   
4. Put a small colander on a bowl and put the curd mass on it. Smooth the mass and evenly salt (0.5 teaspoon).
   
5. Cover the colander with another colander, turn over and salt the cheese on the other side (0.5 teaspoon).
   
6. Wrap the finished product in gauze and leave in the refrigerator for 1 night to seal. Although you can eat it after a few hours.
   

You can store the finished product in the refrigerator for no more than 6 days.

Video

Homemade Adyghe cheese is often prepared at home, and it tastes better than store bought. The author of the video talks about the subtleties of preparing a delicious homemade product.

Adyghe cheese is not only tasty, but also very healthy. Its calorie content is relatively low: 240 kcal per 100 g of product, so it indicated for overweight people and high blood pressure. Thanks to its protein and amino acid content, it remains a favorite food for everyone who watches their figure or follows a diet.

The cheese is prepared very quickly, the milk in it does not undergo long-term heat treatment. Thanks to this, all milk proteins and calcium are preserved in the product. It is also rich in other mineral salts: potassium, sodium, iron, zinc. Enzymes help to improve digestion, calm the nervous system. And the tryptophan in its composition makes this product a real antidepressant.

If you still decide to buy Adyghe cheese in a store, you should remember that it has a shelf life of no more than a week. The brine should be clear and the odor should be neutral. Crusts on the surface and mold are unacceptable. Contraindication There may be lactic acid intolerance.

Now that we have learned so many interesting things about Adyghe cheese, it's time to find out what can be cooked from it.

Recipes

Adyghe cheese eaten with sour cream, bread and even watermelon, added to salads, used in the filling of pies or pasties. By itself, it is combined with wine, fruits and herbs. Sometimes finished cheese heads are smoked. In this state, it is stored for up to one year.

When fried, Adyghe cheese does not melt, as, for example, mozzarella or suluguni. The pieces retain their structure and shape, which is why it is often used for grilling or deep-frying.

Quick Lavash Pie

We will need:

• Lavash thin - 2-3 pieces;
• Adyghe and hard cheese - 200 g each;
• sour cream - 250 g;

Not all residents of our country know where Adygea is located. But Adyghe cheese is known and loved even by losers in geography. And of course, having arrived in the republic, I simply could not help but visit the cheese factory.

1. It all started in the market in Maykop. Having bought a couple of "pigtails" of cheese, I began to ask the saleswomen where cheese is made in the republic.
- "Many places, but most of all in the village of Dondukovskaya."
I went there, remembering that on the package of Chechil cheese, which I bought back in Moscow, there really was a settlement with this name.

2. The village itself is no different from hundreds of others, and if you just drive past it, you will never guess that this particular village is the capital of Adyghe cheese making. At a small market, I decided to find out from local grandmothers where the cheese factory is exactly here.

They do it everywhere, honey. But who will tell you? The secret is. You can look for yourself who has gates on richer houses.

Realizing that you can’t cook cheese with a grandmother, I turned to a man who drove up to the square in a GAZelle with cans.

Well, yes, they do a lot. But almost everyone does it illegally or is simply afraid of inspections, the cheese business here is a "nightmare" not sour. The only ones that remain afloat are large factories, there are only a few of them in the republic, and there is only one in this area, in the neighboring village of Giaginskaya.

But you can’t get into this plant, because everything is very strict and secret there. Production is divided into zones, and a worker in one zone does not even have the right to go to the next one to smoke. And that these zones are almost fenced with barbed wire - that's what a random stranger named Alexei told me.

- "Well, I see you have Moscow numbers, you are probably not from the police. Listen here, my brother is engaged in cheese, I can call and ask him. But mind you, this is a long process, it takes a whole day. Are you ready to wait?"

For the sake of cheese, I was ready for anything, so I exchanged phone numbers with Alexei, and just in case I decided to try to "break through" to the secret factory for the production of Adyghe cheese.

3. Twenty minutes later I was already in the village of Giaginskaya, and an hour later I was filming the production of cheese. It was easy to agree: I came, told who I was and why I needed to photograph their cheese, and the marketing department staff gladly gave me a tour of the "secret" production.

4. In fact, all the secrets are hidden behind the door of this vat. From the receiving department, where cow's milk is delivered, whey, consisting of pasteurized milk, some additives and salt, comes through the pipeline.

5. Employees of the workshop collect this substance in a colander.

6. It is still half liquid, but not enough to "leak" through the holes in the bucket.

7. Then the excess water is drained.

8. Sprinkle the cheese mass with salt.

9. And they clean up to "dry" on special racks.

10. After a quarter of an hour, the cheese must be turned over and left in the racks for another 15 minutes.

13. I was very pleased with these multi-colored buckets!

14. After the cheese hardens and cools down, it goes to the packing shop, and the ladles go to the sink.

16. Here the cheese heads are cut into four parts.

18. Manually put into packages.

19. A special machine removes air from the bags and seals them.

20. Labels are glued on packages with Adyghe cheese.

21. And then weighed and laid out in boxes. Everything, Adyghe cheese is ready to be sent to the store :)

22. I myself don’t really like this kind of cheese, it seems bland to me. So I went to another workshop located next door.

23. It is called the suluguni workshop, although not only it is made here, but also all sorts of other smoked cheeses: chechil, pigtail. Many also call these cheeses Adyghe, but in fact they are not: the "real" Adyghe is what we saw in the previous room: round, unleavened, almost curd cheese.

24. But smoked cheese is just a dream! Let's silently see how it is made? :) The technology is similar to the production of Adyghe, and the pictures are quite visual.

31. Smokehouses.

36. The packaging process is also very simple.

38. I can’t understand only one thing: why such small portions? :)

Note:in total, about 400 g of homemade Adyghe cheese can be made from this amount of ingredients (depending on the fat content and quality of milk, it can be more or less) and about 2.2 liters of whey.

How to cook Adyghe cheese at home - a recipe with a photo:

Pour the milk into a saucepan with a volume of 3-5 liters and send it to the fire. We bring the milk almost to a boil, or rather to a temperature of 95 C (it is not necessary to use a thermometer, you can also navigate “by eye”). By the way, if you are using homemade market cow's milk, and not from a package, then you need to bring it to a boil.

Pour whey into hot milk. Be sure to mix the milk.

As soon as the milk curdles, cheese clots begin to form, the saucepan can be removed from the heat. Do not heat the mixture longer, as then the cheese may turn out to be slightly rubbery. We give our cheese a rest for about 5 minutes, during which time the cheese flakes will settle to the bottom of the pan, and the whey will remain on top.

For now, let's prepare a form in which we will form our Adyghe cheese at home. If you approach this issue thoroughly, then, of course, you can buy special baskets for homemade cheese, but this is not at all necessary. In addition to purchased forms, you can safely use an ordinary sieve, which must be lined with 2-4 layers of gauze. But in order for the finished cheese to have a neat shape, a plastic container can be adapted for shaping it, in which you need to make many holes for decanting excess whey, as seen in the photo.

We place our container for the formation of Adyghe cheese in a deep container, and under its bottom we put an ordinary cookie cutter (this is done so that the container with cheese is on a slight elevation and, thus, the whey will drain into the container). After 5 minutes, using a slotted spoon, carefully catch the cheese clots and put them in a prepared container.

We tamp the cheese with a spoon.

We put a saucer on top of the cheese or, for example, a container lid cut to the desired diameter (if there is nothing suitable, then we immediately put the load), and then we install some kind of load. In this form, we send our cheese to the cold for 4-5 hours or more.

After all the excess whey of the glass, carefully remove our homemade Adyghe cheese from the mold.

Now it needs to be salted. To do this, pour 500 ml of whey into a suitable container and add 1 tbsp to it. salt (we select the amount of salt to taste). Stir to dissolve the salt.

We dip our head of cheese into the saline solution, close the container with a lid or film and send it to the refrigerator for at least a few hours (but better for longer) for salting.

This is how quickly and easily you can cook Adyghe cheese at home!

We store it in brine for about 3-5 days.

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
• Cooking time: 48 minutes

Recipe for classic Adyghe cheese at home

To prepare this variety of pickled cheese, choose enamelware or stainless steel pans. 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. You can store the finished product 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 a 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.