DIY Adyghe cheese made from goat milk. Adyghe homemade cheese. How to make Adyghe cheese with yogurt at home

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

How to make Adyghe cheese at home

What Adyghe cheese is made from is a question that interests many housewives. Like other cheeses, this product is made from milk with the addition of fermented milk products and other components that cause the milk to curdle. Knowing some simple rules will help you prepare this product very tasty:

It is better to use homemade milk.
If you want to get a denser product, add vinegar, lemon juice or whey to boiling milk. And if these products are added to milk cooled to 95 degrees, the Adyghe cheese will turn out more tender and soft.
Adding soda makes the cheese structure more porous; this component promotes the formation of holes.
To improve the voxen 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. It is better to use homemade milk, because an artificial store-bought product may not curdle as needed, and then you won’t be able to get delicious Adyghe cheese.

Ingredients:

homemade milk – 1.5 liters;
lemon – 1 pc.;
salt.

Preparation

The preparation of Adyghe cheese begins by bringing the milk to a boil.
Turn off the stove and allow the milk to cool slightly for 3 minutes, to about 95 degrees.
Add salt, spices as desired and lemon juice.
After about a minute, protein clumps will form and the whey will come off.
The resulting mass is filtered and left in the mold until completely cooled.

Homemade Adyghe cottage cheese

The recipe for Adyghe cheese at home is simpler than it might seem at first. The product is prepared simply from available products. With a little time and effort, you will get a delicious cheese that you can safely offer even to small children, because this 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.

Preparation

Place cottage cheese into boiling milk and after boiling, boil for about half an hour.
Place a sieve on the pan, cover it with gauze and spread the boiled mass.
When the whey has drained, the warm cheese mass is placed back into the pan, salt, soda, butter and eggs are added.
Stir and put on fire.
Stirring, boil for 10 minutes.
Grease a suitable container with oil, place the cheese mixture into it and level the top.
After cooling, remove the Adyghe cheese from the cottage cheese for 3 hours in the cold.

Adyghe goat milk cheese

Adyghe cheese can be made at home from goat 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 as an additive, but you can add any spices or chopped herbs to taste.

Ingredients:

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

Preparation

A pan of milk is placed on the stove.
Bring it to a boil and, stirring, pour vinegar into the container.
The milk will begin to curdle.
Keep the mass on the stove until a dense clot forms.
Cover the colander with gauze, put the cheese mixture and salt in it and stir.
Form a cake, place it in a dry cast-iron frying pan and place over medium heat.
After the mass has melted, put the Adyghe in the cold until it hardens.

Adyghe cheese made from milk at home

Adyghe whey cheese is prepared simply and very quickly. If you want the product not to turn out rubbery, then it is better to add whey not to boiling milk, but to milk that has been cooled to a temperature of 95 degrees. And it’s better for the whey to sit for a couple of days at room temperature beforehand and become more acidic.

Ingredients:

milk – 3 liters;
whey – 1 liter;
salt.

Preparation

Bring the milk to a boil, turn off the heat, pour in the whey and stir until the milk curdles.
Cover the pan with gauze and pour out the contents of the pan.
When the liquid has drained, add salt and stir.
The gauze is tied and hung to allow the remaining whey to drain.
After this, the Adyghe is placed under a press directly in gauze and left in the cold for a couple of hours.

Adyghe cheese made from milk and kefir

Adyghe is a completely natural, healthy product. Instead of kefir, you can use yogurt. From the specified amount of components you will get about 600-700 g of Adyghe cheese, which is not only tasty, but also healthy, because it does not contain any preservatives, dyes or other harmful additives.

Ingredients:

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

Preparation

Pour milk into a saucepan and place over medium heat.
When a film begins to form on the surface, gradually pour in the yogurt.
Stirring, boil the mixture until the milk curdles.
Line a colander with gauze, spread the resulting mass, and leave until the whey drains.
Transfer the cheese to a bowl, add salt and spices and refrigerate.

Adyghe cheese with vinegar at home

Adyghe cheese - a recipe for making at home is simple and quick and the result is very tasty and satisfying. 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 it.

Ingredients:

milk – 3 liters;
vinegar – 100 ml;
salt.

Preparation

The milk is boiled, salted and vinegar is added.
All this time the mass must be stirred.
After all the milk has curdled, pour it into a colander lined with gauze.
When most of the whey has drained, place a press on top and leave overnight.

Adyghe cheese with herbs

Homemade Adyghe cheese, the recipe for which is given below, is prepared with the addition of fresh aromatic herbs. It gives the food a special piquancy and aroma. Dill and parsley are best suited for these purposes. This cheese not only turns out to be 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 teaspoon;
greens – 30 g.

Preparation

The milk is boiled.
Separately mix sour cream with eggs and salt.
Chop greens.
After boiling, reduce the heat, pour in the egg mixture in a small stream and stir.
Boil the mixture over low heat for 5 minutes to separate the whey.
Add herbs, salt, spices.
Pour the milk into a sieve lined with two layers of gauze.
And after that, transfer it to a small bowl, set pressure, put it in the cold, and after 4 hours the cheese will be completely ready.

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

The cheese is placed in a waterproof bag with a zipper, a piece of sugar is placed inside, which will absorb excess liquid and sent to the refrigerator on the coldest shelf.
The cheese is sprinkled with coarse salt, placed in a bag and refrigerated.
The hermetically sealed product can be stored in the freezer.
In the refrigerator, Adyghe cheese is stored only in sealed packaging, because the product strongly absorbs all foreign odors.

Adyghe cheese at home Anyone can make one that tastes no different from store bought, as long as there is a good and proven recipe. Adyghe got its name in honor of the republic, where local residents - the Circassians - began to produce it. Well, we are used to calling it that, but the local population calls its cheese “matekuae”, which translates as cheese basket. To give the finished cheese its characteristic hemispherical appearance, it is placed in small wicker baskets. After settling, the cheese acquires not only the desired shape, but also a beautiful pattern, in the form of a relief left by the basket.

Thanks to its extraordinary taste, it quickly spread far beyond its borders. In every Circassian family, the recipe for Adyghe cheese was passed down from generation to generation. It was prepared both for home use and for sale.

According to its characteristics, Adyghe cheese belongs to the group of curd cheeses and is a close relative of feta, feta cheese and ricotta. Adyghe cheese is made strictly from fresh cow's milk, adding rennet in the form of whey. The milk curdles under the influence of enzymes and falls out in flakes. At this stage of preparation, Adyghe cheese looks like cottage cheese. In principle, by and large we can say that Adyghe cheese means a highly compressed curd mass.

Classic Adyghe cheese is made from milk, whey and salt. That is why it has a distinct milky smell. At the same time, there are recipes for Adyghe cheese with the addition of dried spices and herbs, and raw eggs.

Adyghe cheese is tasty in itself, but it is widely used to prepare a large number of dishes, including salads, sauces, snacks, casseroles, khachapuri, and pies. Adyghe cheese, just like halloumi cheese, can be fried in butter. It makes an excellent hot snack.

Recipe for Adyghe cheese at home, which I want to show you is somewhat different from the production of traditional cheese in local areas. Nevertheless, the cheese turns out delicious - with the aroma of baked milk, sour-salty taste and a good porous structure.

But there are several more advantages or advantages of this cheese over store-bought ones. First of all, it's the price. Homemade cheese will be much cheaper. The second thing to note is quality. In the supermarket you can buy a product that is not entirely fresh, and it is also unknown what and when it was prepared from.

I will be very glad if you like this step-by-step recipe for Adyghe cheese.

Ingredients:

Cow's milk - 2 liters,
Sour milk – 1 liter,
Egg – 1 pc.,
Salt – 1.5 tablespoons,

Adyghe cheese at home - recipe

Once all the ingredients have been prepared, you can start making the cheese. To make delicious cheese, it is advisable to use homemade milk, since it is several times fattier than store-bought milk, and with it the cheese will be tastier and higher in calories. Pour it into the pan.

Pour sour milk or whey into a bowl.

Beat in the egg. I have come across many recipes for Adyghe cheese without using eggs. The egg will not affect the taste of the cheese in any way; its function in the recipe is to give greater plasticity to the curd mass. Adyghe cheese prepared with the addition of eggs is denser and holds its shape better.

So, beat an egg into a bowl of sour milk. Stir with a fork.

Pour the resulting sour milk mixture into boiling milk. Mix everything quickly with a spoon.

Add salt immediately.

Literally instantly the milk will curl into flakes.

Boil the cheese for no more than 5-7 minutes. Remove the pan from the heat. To give the cheese a hemispherical shape, prepare a colander. Cover it with gauze folded in 2-3 layers. Pour from the pan into a colander. Don't forget to place a colander in a bowl, as the whey will immediately drain into it.

Press down the curd with a spoon to strain out any excess liquid. The separated whey can be immediately drained and used in baking. By the way, from such whey you can make many flour products, from pies to... Cover the curd mass with a flat plate and place a weight on top. The simplest thing is to put a jar filled with water.

Place the colander with cheese in the refrigerator for a day. Turn the finished Adyghe cheese onto a plate. Cut with a knife. That's it, you can just eat it and enjoy its taste, or use it in cooking. Personally I'm like this Adyghe milk cheese, step-by-step recipe from the photo we looked at, I most often use it in preparing salads. You can find the recipe on the website. Enjoy your meal. Store Adyghe homemade cheese in a plastic food tray or in a plastic bag in a cool place so that it does not spoil (sour) or become chapped.

Adyghe cheese at home. Photo

In addition to the above method, you can form Adyghe cheese a little differently - in the form of small “paskas”. To do this, prepare wide glasses - plastic or glass. Fill them by a third with curd mass. Place a weight on top - glasses of water. Store in a cool place for at least a day.

Adyghe cheese is quite easy to prepare at home in modern city apartments. Of course, it won’t work out like in the Caucasus, in a Circassian village, but it will at least be no worse than in a store.

Adyghe cheese: information

Adyghe cheese belongs to the group of soft cheeses. It is accompanied by such well-known varieties as ricotta, mozzarella, mascarpone, blue cheeses, curd cheeses, feta cheese, feta, etc. Of course, these are very different products, but they have something in common: being cheeses without ripening, they are made using technology , eliminating secondary heating and forced pressing.

Adyghe cheese has a delicate, but at the same time dense consistency, and a fermented milk, slightly “whey” taste, moderately spicy, moderately salty. Adyghe cheese is fresh and light. It doesn't have a crust, but has a slight flaky texture on the surface.

Adyghe cheese is made from goat, sheep or cow milk. The preparation technology is quite simple (which allows you to easily make Adyghe cheese at home): milk is heated to almost 100 degrees, fermented milk whey is added, as a result of which the milk curdles. Then the cheese mass, still warm, is kept in special vessels, squeezed out of the whey and salted.

How to make Adyghe cheese at home

Of course, the homemade Adyghe cheese of a modern city dweller will have its own characteristics. In addition, it can be prepared in different ways. The difference is expressed mainly in what your starter, or whey, will be.

The most important thing about the products

Milk. If you can get your hands on real country cow's milk, that would be great. I make it with regular 2.5% packaged milk. You can take milk with higher fat content, then the cheese will turn out fattier.

Sour cream.“City” sour cream is suitable, since it is made with sourdough, and in our recipe this is very important. Rustic, separated sour cream will not work!

Serum. In my recipe, sour cream and eggs are used as a starter, but you can use kefir, yogurt, or make your own whey. However, I prefer my version, since I have tested it and always succeed.

Bonus. After cooking (more precisely, as a result of it), you will have almost 1 liter of whey left. It makes great pancakes!

Recipe Ingredients

milk 1 l
salt 1 tbsp
sour cream 200 g
eggs 3 pcs.

Instructions for preparing Adyghe cheese

I usually make cheese in the evening and leave it in the refrigerator overnight under pressure. In the morning the Adyghe cheese will be ready. You will be pleased with its fresh, soft taste and aroma.

Is it possible to cook something delicious at home? Suluguni and Adyghe cheese? The answer is yes! And quite simple. A set of products is also available to everyone - milk, homemade cottage cheese, butter and eggs. In preparation homemade Adyghe and Suluguni cheese recipe with photos step by step at home, which is described below, it is very important, as they say, to get good at it. The consistency is not always perfect the first time, but the taste is always excellent. The step-by-step recipe with photos contains a description of two cheeses at once, since they are prepared almost identically, with minor changes. Please note that the cottage cheese must be natural, not grained, or granular, since you will not make cheese from it - it simply will not melt. It is also important to consider the cooking process itself. homemade cheese For example, you should not allow the cottage cheese to boil in the milk, but just cook it over medium or low heat, stirring all the time. By following all our recommendations, you will prepare delicious and healthy cheese, no worse than in the store, Suluguni and Adyghe in just a few hours!

Ingredients for making homemade cheese "Suluguni" and "Adygei"

Step-by-step preparation with photos of homemade cheese "Suluguni" and "Adygei"

Homemade cheese can be served as a snack on toast and sandwiches, added to salads or made into pizza. Bon appetit!

Among the population of our planet there are many lovers of cheese in all its forms. Many gourmets prefer a fragrant homemade product to store-bought cheese from the nearest store. Some people order it from small private cheese factories, and some know how to make cheese themselves!

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:

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.

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:

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

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.

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.

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:

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.

With the advent of multicookers in the home, cooking various dishes began to be done 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 (a tablespoon of each), leave it overnight in some insulated place. When you wake up in the morning, pour the liquid into the slow cooker and heat for 1 hour. Place the mixture on cheesecloth or a sieve and allow excess liquid to drain freely. So, you can get very tasty cheese.

To prepare hard cheeses, it is better to stock up in advance on items that can be used as a very heavy press. This way, the cheese will really become hard, as it should be!

You can store homemade cheese in the refrigerator for 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.