Adyghe cheese at home. Step-by-step recipes for making homemade cheese. Useful properties of Adyghe cheese

08.01.2021

Among the population of our planet there are many lovers of cheese in all its manifestations. Many gourmets prefer a fragrant homemade product to purchased cheese from the nearest store. Someone orders it in small private cheese factories, and some know how to make cheese themselves!

Homemade cheese - little secrets and tricks

In any creative business (and cheese making can, no doubt, be attributed to such) there are little secrets:

it is better not to buy milk or cottage cheese in a 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 preparation from shop milk;
if there is no way to buy farm products, then when buying, pay attention to the fat content of 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 cheese directly depends on its fat content - the higher it is in the original products, the tastier the finished product will be;
keep hard cheese a little longer - then its taste will be much richer;
there is no special mold for making cheese? No problem! We take a colander and all problems are solved! A deep-fryer mesh is also suitable;
don't let whey go to waste, use it for pancakes and other baked goods.

Now you're ready to start making delicious treats!

Homemade Adyghe cheese - tasty and healthy

Cheese or Adyghe cheese is not very difficult to cook at home. With a little work, you can enjoy an amazing and magical taste.

For cooking you need:

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

Cooking time for Adyghe cheese is 5 hours.

Calorie content of the finished product (100 g) - 240 kcal.

We prepare a simple soft cheese from milk as follows:

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 is used in industry. Although, such cheese will not linger for a long time in the refrigerator.

Cooking hard cheese at home

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

For him you need:

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

Cooking time - 1 hour (excluding freezing in the refrigerator).

Calorie content - 325 kcal per 100 g.

Cooking method:

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

Curd cheese 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.

Cream Cheese Ingredients:

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.

We prepare curd cheese as follows:

pour milk into a stainless steel saucepan, add salt and put it on medium heat;
at the moment of boiling milk, add acetic acid to it. There will be an instant curdling of milk, that is, the curd will separate from the whey;
boil the mixture in this form for another couple of 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 drains as much as possible, we collect the ends of the gauze and form a bag. In this form, we hang the bundle over any container for several hours;
as soon as the set time has passed, squeeze the gauze bag well and place the contents under the press and put in the refrigerator to get rid of the liquid even more;
in this form, curd cheese should stand in the cold for 6 to 8 hours;
after, add spices and spices to it, mix well.

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

Processed cheese with your own hands - perhaps delicious

Processed cheese has been known to many since childhood. Their purpose is very different: for hot toasts, 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.

Cooking time - only half an hour of the process itself and 6-8 hours for solidification in the refrigerator.

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

How to make homemade processed cheese:

pour the milk into a saucepan of a suitable size and bring it to a boil;
we move all the cottage cheese into milk and mix without turning off the fire;
cook this mass for 5 minutes on low heat;
it is necessary to prepare a colander with high-quality gauze and transfer the milk-curd mass to it in order to allow the liquid whey to drain;
next, you need to take a large frying pan and melt the butter in it;
put a mass of milk and cottage cheese into the pan and melt for 15 minutes. It is necessary to stir the contents continuously so that it does not stick to the bottom and sides of the 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 - it means the processed cheese is ready;
it is recommended to put the processed cheese in the refrigerator for some time before eating so that it hardens a little.

In some recipes, chicken eggs can be found among the ingredients. They are not found in classic processed cheeses, 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 in it.

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

Excellent 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.

The mozzarella will take 60 minutes to cook.

Calorie content - 270 kcal per hundred grams.

How to make mozzarella cheese at home step by step:

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

Homemade recipe for the famous "Philadelphia"

Many have tried this cheese as part of many varieties of rolls and sushi. However, this cheese is also great on sandwiches and toast as an appetizer.

Cooking Ingredients:

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 - only 68 kcal per 100 g.

How to make Philadelphia cheese at home:

pour 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 milk and mix;
pour the liquid onto gauze, collect it in a bundle 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;
so the cheese is ready.

It would not be superfluous to add greenery to Philadelphia.

With the advent of multicookers in household use, the preparation of various dishes began to be performed in a new way. Cheese can also be prepared using this miracle of technology.

So, for example, you can take a liter of milk and mix it with sour cream and kefir (each in a tablespoon), leave it all night in some warm place. In the morning, waking up, pour the liquid into a slow cooker and heat for 1 hour. Discard the mass on cheesecloth or a sieve and allow excess liquid to drain freely. So, it can turn out to be a very tasty cheese.

For the preparation of hard cheeses, it is better to stock up in advance on such items that can be used as a very heavy press. So, the cheese will really become hard, as it should be!

You can store homemade cheese in the refrigerator strictly no more than 7 days. After this period, various undesirable reactions will begin to occur in truly natural cheese, which can lead to unpleasant and painful sensations in the human body.

Another interesting and detailed recipe for making cheese at home is in the next video.

Hello dear readers. I really love homemade cheese. I like the recipe to be simpler. But at the same time, the dish turned out very tasty. True, I’m not going to cook hard cheese, but I need to tinker with it a little. I have never cooked Adyghe cheese at home. But I tried it in the Crimea and I really liked it. I'm talking about homemade Adyghe cheese.
Very gentle, not sour with a creamy aftertaste. And we also used Adyghe cheese to make Greek salad, as well as feta cheese.

I know. Previously, they often cooked, then they ate. And all the time I want to try something new and interesting. My recipe is simple, my mother often used it to prepare cheese for us.

To be honest, I like homemade cheese more than plastic cheeses that are sold in our supermarket. One thing, the presence of village milk. And it is better if the village milk is thick.

The advantage of Adyghe cheese is the natural raw materials for its preparation. It is useful for children and adults, and pregnant and lactating women.

The calorie content of Adyghe cheese is approximately 270 kcal per 100 grams of product.

Soft and delicate taste will not leave you indifferent. Moreover, the ingredients are more than simple.

Ingredients for making cheese:

3 liters of milk
1 liter of kefir

Are you surprised by the amount of ingredients? Me too when I got the recipe. Our friends shared the recipe with us. I don't know how they make it in dairies, but you can make it at home. If you know how to cook Adyghe cheese correctly, write the recipe below in the comments.

Making Adyghe cheese is even easier. From this amount of ingredients, we got 550 grams of delicious homemade Adyghe cheese.

I try to cook cheeses at home and try different recipes because I like to have a cup of fragrant tea with a piece of cheese for breakfast. Sometimes I eat cottage cheese with honey. Well, there is oatmeal. But every day for breakfast, oatmeal gets boring and I want to diversify breakfasts. So that it is tasty and healthy.

I was preparing. It turned out 300 grams of cheese. But the cheese was also very tasty. I recommend trying it if you haven't tried it yet. The recipe is very simple.

Milk bought at the local market from friends. Kefir is made from milk. You can say all the products are rustic. I must say right away that I don’t know whether the cheese will turn out from store products or not, I don’t know. Because I have never made cheese from them. As you know, the milk there is powdered.

To make cheese, you need to boil 3 liters of milk. I took a larger saucepan so that the milk would not “run away”. In boiling milk, you need to pour kefir in a thin stream while stirring the milk.

But I read, after searching the Internet, that kefir can be replaced with ordinary whey or even lemon juice. But I have an original recipe with kefir. Therefore, I try and cook with kefir.

The milk will curdle. Leave the milk on the stove until it boils. When you see pieces separated from the whey, then the cheese must be strained. It boiled for me for about a minute. It is important not to overexpose on fire, otherwise the cheese will be hard.

Usually you need to wait until the serum turns greenish. So that the milk curdles well.

There is a lot of whey left. I have over 3 liters left. Serum is delicious, not acidic. From it you can cook many different dishes or drink just like that. Moreover, there is no salt in the serum. The serum is not acidic, I would even say sweet. Very pleasant to the taste.

Then the whey drains and we collect the cheese in a ball, while I tied the cheesecloth. Be careful the mass is hot. Next, you need to put a press on the cheese. I cover it with a plate and put a bottle filled with water on top.

You need to leave it for 2-3 hours under pressure. But I did not leave it so long and left it for 1 hour. The cheese turned out amazing. I had it with cheese. I left it under pressure for a long time and it was rubbery and dry.

I pour 0.5 liters of whey and dissolve half a tablespoon of salt in it (1 tablespoon of salt per 1 liter of whey) and dip the cheese into the salt solution. Then I covered it and put it in the fridge.

But of course, before that, we tried the Adyghe cheese. Very, very tasty cheese.

Do not be afraid that it will not work, everything will work out. Moreover, you already know how to cook Adyghe cheese at home.

It can be added to salads, eaten with honey, as well as greens and vegetables. I add this cheese. Sometimes I cook with cheese, sometimes with Adyghe cheese. It turns out very tasty. You can cut cheese on the festive table. A natural and healthy product is obtained in a matter of hours.

We ate half of it almost immediately. Our children love homemade cheese, especially my daughter. She eats it without bread, tea and vegetables.

So try and get ready. You will succeed. Enjoy your meal.

I know how to cook cheese from cow's milk. Previously, they often cooked, then they ate. And all the time I want to try something new and interesting. My recipe is simple, my mother often used it to prepare cheese for us.

To be honest, I like homemade cheese more than plastic cheeses that are sold in our supermarket. One thing, the presence of village milk. And it is better if the village milk is thick.

The advantage of Adyghe cheese is the natural raw materials for its preparation. It is useful for children and adults, and pregnant and lactating women.

The calorie content of Adyghe cheese is approximately 270 kcal per 100 grams of product.

How to cook Adyghe cheese at home

Soft and delicate taste will not leave you indifferent. Moreover, the ingredients are more than simple.

Ingredients for making cheese:

Making Adyghe cheese is even easier. From this amount of ingredients, we got 550 grams of delicious homemade Adyghe cheese.

I made homemade cheese from a liter of milk, eggs and sour cream. It turned out 300 grams of cheese. But the cheese was also very tasty. I recommend trying it if you haven't tried it yet. The recipe is very simple.

But I read, after searching the Internet, that kefir can be replaced with ordinary whey or even lemon juice. But I have an original recipe with kefir. Therefore, I try and cook with kefir.

Usually you need to wait until the serum turns greenish. So that the milk curdles well.

But of course, before that, we tried the Adyghe cheese. Very, very tasty cheese.

Do not be afraid that it will not work, everything will work out. Moreover, you already know how to cook Adyghe cheese at home.

It can be added to salads, eaten with honey, as well as greens and vegetables. I add this cheese to a Greek salad. Sometimes I cook with cheese, sometimes with Adyghe cheese. It turns out very tasty. You can cut cheese on the festive table. A natural and healthy product is obtained in a matter of hours.

We ate half of it almost immediately. Our children love homemade cheese, especially my daughter. She eats it without bread, tea and vegetables.

So try and get ready. You will succeed. Enjoy your meal.

Dairy products are common throughout the world, and many cultures have their own recipes and secrets for preparing such dishes. The main differences depend on the characteristics of the milk used and the specifics of the chosen starter. As the consumer market developed, many stores began to see new products made according to recipes from other countries. And one of them is curd cheese - Adyghe. He came to us from India, where he is called differently - paneer. And each of us can easily make it on our own - in our own kitchen. For those who do not yet know how homemade Adyghe cheese is prepared - the recipe for making it at home, which I will give below, I think will be very useful!

There are several recipes for making Adge cheese at home. The resulting product has a natural interesting taste, it can be consumed both on its own and as a raw material for creating other dishes.

The basis of this cheese is milk. When choosing this product, it is best to give preference to natural and homemade. But if you do not have such an opportunity, store-bought is quite suitable - with a high fat content and a minimum shelf life.

Lemon juice or citric acid, as well as drinking yogurt without any additives (natural), can be used as a starter for making Adyghe cheese at home.

How to cook homemade Adyghe cheese at home?

To prepare this version of the Adyghe cheese, you will need to prepare four liters of milk, half a liter of natural yogurt, heated to room temperature. You can also use as much salt as you like.

First of all, take an enameled pan, pour four liters of milk into it and stir it over a medium heat. Wait for the surface of the contents to go like waves, and bubbles begin to form along the edges. Next, pour the yogurt into the pan in a thin stream. At the same time, the contents of the pan must be constantly stirred with a spoon, preferably a wooden one.

The milk will begin to curdle, and a greenish whey will be visible in it. Wait until this liquid becomes completely transparent, and remove the pan from the heat.

Next, you should prepare a colander and line it with gauze, the latter can be folded into a couple of layers. Pour the curd mass from the pan inside and carefully collect the ends of the gauze. You can leave the gauze bag in a colander so that the whey gradually drains from it. At the same time, it is necessary to lift such a bundle from time to time so that as much liquid as possible comes out of the cheese.

In order for the process to go faster and more efficiently, the gauze bag can be hooked on the ends and hung. However, do not forget to make sure that a little whey still remains in the finished product, otherwise it will turn out to be too dry.

Having prepared Adyghe cheese on your own, you will get an almost full pan of whey. In no case do not pour it out, but use it to prepare various culinary masterpieces - pancakes, pies, etc. By the way, whey can be frozen and used as a starter for the subsequent preparation of Adyghe cheese.

Cheese can be used in different ways. It is quite possible to put it on a plate and consume it in its natural form. Also, this product is great for making toast. Fry a slice of bread in a toaster or in a frying pan, sprinkle it with olive oil, and place some homemade Adyghe cheese on top. Also, such a curd product can be seasoned with your favorite seasonings and fried in butter.

Adyghe cheese on lemon sourdough

To prepare this version of cheese, you will need one and a half liters of milk, one medium lemon, and salt, depending on your taste preferences. First of all, you need to boil the milk in a saucepan and let it cool down a little - to about ninety-five degrees, for this you will need only three to four minutes. In the event that you cook cheese from too hot milk, it will turn out as if rubbery, and not tender. While cooling, dissolve salt and, if desired, spices in the liquid. Also squeeze the juice from the lemon.

Next, pour the resulting juice into the hot milk and mix the resulting mixture well. After one or two minutes, you can drain the prepared milk into a colander with gauze. Then proceed according to the scheme from the previous recipe.

One more recipe

To prepare this version of Adyghe cheese, you will need two and a half liters of milk, a couple of tablespoons of kefir, four fresh eggs and a teaspoon of salt. Half a liter of milk needs to be slightly warmed up and combined with a couple of tablespoons of kefir. Leave for a day to infuse. After that, combine a couple of beaten eggs with sour milk and mix well.

Pour a couple of liters of milk into a saucepan, bring to a boil. After that, make the fire minimal and pour the milk-egg sourdough into the container. Boil at minimum power for five to ten minutes, stirring gradually, until the whey becomes transparent. Then proceed according to the scheme from the first recipe. The prepared cheese can be grated with salt and put in the refrigerator for a couple of hours to infuse.

By the way, the finished product is best stored in a tightly covered container, this will prevent it from weathering.

Homemade Adyghe cheese is notable for its special usefulness and attractive taste, and using a detailed recipe it is not at all difficult to make it at home. So try it and eat healthy!

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 cheese at home. Step-by-step recipes for making homemade cheese. Useful properties of Adyghe cheese

Homemade cheese - little secrets and tricks

Homemade Adyghe cheese - tasty and healthy

Cooking hard cheese at home

Curd cheese from homemade milk

Processed cheese with your own hands - perhaps delicious

Excellent homemade Italian mozzarella

Homemade recipe for the famous "Philadelphia"

How to cook Adyghe cheese at home

Cooking features

The classic recipe for homemade Adyghe cheese

Adyghe cheese from curdled milk with powdered milk

Adyghe cheese from milk and sour cream

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