A good recipe for Adyghe cheese

A good recipe for Adyghe cheese

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  1. Homemade milk 3 l
  2. Serum 300 ml
  3. Salt 11 g
  • Main Ingredients
  • Serving 8 servings


1. Heat domestic milk to a temperature of 93-95 degrees. Do not overheat.

2. Slowly enter the serum along the walls of the hot dishes. Half first. We look at how milk behaves. If the grain is not formed actively, add more whey. The consistency of cheese depends on the amount of acid introduced into the milk and the temperature. Milk should be divided into grain and whey. And this new whey formed in the pan should not be greenish. It is necessary to add so much acid that the serum remains light yellow, cloudy. Then the grain will be elastic, it will stick together and form into the head. The whole process of grain formation takes 5 minutes.

3. We shift the cheese clot into the form carefully, trying not to break it much.

4. After 20-30 minutes, you need to turn the cheese over. After 1 h or 1.5 h, the cheese is compressed under its own weight. It can be removed from the mold and salt with coarse salt - 2% of the weight of the cheese.