Features cooking Adygei cheese at home

Amazing taste Adygei cheese - one of the most favorite dishes of many consumers.Beginners and experienced cheesemakers are interested in the rules for preparing a cottage cheese texture product, recipes and useful recommendations.

Adygea cheese refers to the brine form. This product became famous all over the world in 1980 after the Moscow Olympics. The Adyg people are convinced that the national dish of the Circassian cuisine appeared more than seven thousand years before the new era. Known similar curd cheeses: cheese, Mozzarella, Ricotta, Paneer, Feta.

Since ancient times, goat and sheep milk have been used to prepare the product, but in modern industry the main raw material is cow's milk.

Adygea cheese is a very useful product:

• Despite the fact that its fat content can range from 15% to 40%, the Adygei cheese contains few calories: 240 kcal per 100 g of product.
• A large amount of protein, phosphorus, calcium is included in its composition, so nutritionists recommend everyone to eat Circassian delicacy.
• The abundance of amino acids, vitamins, minerals, enzymes, trace elements helps to ensure the full activity of the body.
• Due to protein saturation, it is advised to include athletes, nursing mothers, children, the elderly, with high blood pressure and who have substantial weight in the diet.

Contraindications may be intolerance to dairy products. Suffering from headaches is undesirable to include in the diet because of the tryptophan contained in it, which intensifies migraine attacks.

Any hostess can make Adygei cheese with their own hands. The technology of preparation differs from the manufacture of other similar cheeses by a longer pasteurization.

There are certain difficulties in obtaining cheese at home. The consistency of the clot depends entirely on the duration of heating the milk to 95 degrees. Boiling should not occur. In this case, it is necessary to constantly interfere with the mass, so that the milk protein will stick together in thick fibers, pushing the whey away.

Preventing the runaway and burning of the milk beverage can be done by pre-cooling the raw material, by adding liquid in a pasteurization process with constant stirring. Cold milk is gradually added until it reaches the very top of the pan, the heating temperature is gradually lowered.

A small amount of water at the bottom of the container before production can protect the milk from burning. The liquid is brought almost to the boil and only after that pour in fresh milk, sour cream, whey, and yogurt. Well, if all dairy products are made at home. It stores the necessary enzymes, beneficial bacteria.

Serum is also made from kefir heated on the stove. The resulting curd is separated from the liquid. It is used for cooking other dishes or simply eaten. A serum give the opportunity to sour at room temperature for two days.

Special leaven is consumed in meager amounts: one and a half grams per 100 liters of milk. It is very difficult to correctly calculate the weight of the leaven at home.

First, dairy products are added to the whole drink (in a 1: 2 ratio). To prevent the formation of lumps in the cheese mass sour cream or yogurt should be poured evenly. Equally important is the quality of raw milk. Milk should always be the freshest, preferably using natural products. Usually, purchases are made from farmers or from agricultural markets.

To seal the product during cooking, add vinegar or citric acid to hot milk. If these ingredients are supplemented with a slightly cooled liquid, the product will take on a more delicate and soft appearance.To obtain porosity in the process of pasteurization, you need to pour a little soda. Greens and spices improve the taste of the Adygei cheese.

There are various cooking recipes, which we consider step by step.

Preparing Adygei cheese at home from two types of milk according to the original recipe is easy:

• Step 1. It is necessary to take in the same proportions of cow and goat's milk (4.5 liters each), natural whey from a country product (4 liters).
• Step 2. Stirred milk drink is simmered in an enamel container or in a stainless steel saucepan. Initially, the fluid should fill half the tank.
• Step 3. Serum in small doses is added each time before boiling the drink. The mass must be continuously stirred. Filamentous clots should be separated from the serum.

• Step 4. After about an hour, the milk mass will look like a thickened ball, the contents should be poured into a colander or sieve, gently leveled.
• Step 5. It is necessary to wait until all the whey is drained and the cheese becomes dense under its own weight.
• Step 6. Then you need to put the contents on a grid or grate, sprinkle salt on top,
• Step 7. Products are allowed to brew for 24 hours.

Shelf life is not more than 72 hours. Smoked heads are preserved for a year.

Cheese can be made from milk powder. To do this, you will need 3.3 liters of homemade yogurt, 6.5 liters of natural milk (3.2% fat), one and a half kilograms of dry concentrate (25% fat), a pinch of salt.

Fresh milk should be brought to 40 degrees, with constant stirring, pour the powder in small portions. After complete dissolution of dry milk, it is necessary to pour about 3 liters of liquid, which should be cooled to 20 degrees.

Heat the remainder to 95 degrees, after which cooled raw materials are poured into it in small portions. At the next stage, yogurt is added, and the preheat temperature must be reduced. Cool milk and clabber are poured around the edges of the container to form a clot in the shape of a ball.

Cheese is boiled for an hour. Then in a colander or sieve overturn a spherical clot, waiting for the complete draining of the serum. Compacted cheese is placed on the grid or net, sprinkled with salt on top. The other side of the product must also be salted. The head is placed in a hermetically sealed container.

For the manufacture of Adygei cheese from the curd will need 4.5 liters of milk. Fat cottage cheese rubbed through a sieve is mixed with two liters of the prepared raw materials, turning it into a homogeneous mass without lumps. Part of the left product should be heated to 90 degrees, then gradually pour the next portion of cold milk.

After complete pasteurization, you can add parts to the cooked mixture in circular motions along the edge of the pan. The resulting thick ball is cooled. Then the filtering procedure is performed. Further actions are described in the first two recipes.

You can cook cheese with sour cream. To make Adygea products, you need to purchase 7.5 liters of whole milk and 2.5 kg of sour cream (25% fat). One third of the milk should be mixed with sour cream until smooth.

With continuous stirring, pasteurized drink is added in portions. Then pours a mixture of sour cream and milk in small portions. After the formation of a spherical clot, the cooled contents are placed in a container with holes until the whey is completely drained. Ready compacted cheese is salted and placed in a storage tank.

Unusually delicious cheese is obtained with the addition of a glass of yogurt with two liters of fresh natural milk. The technology of preparation is similar to the previous recipes: a milk drink is heated over low heat with constant stirring, yogurt is added in small doses.

When the mass turns into a spherical clot, and the serum becomes transparent, the contents are placed in a container with openings for draining the liquid. After an hour, the cheese should be put on a net or grate, salt and pack into a container with a tight lid and place in the refrigerator.

Adygei cheese can be cooked in a slow cooker. First, 3 liters of milk is left to stand for 24 hours at room temperature. Lightly acidified milk is mixed with 4 eggs. The mass is placed in a slow cooker, half an hour is prepared in the "Baking" mode.

Then the product should be cooled for 5 minutes, strain through two-layer gauze, add walnuts chopped in a blender (80 g) with finely chopped herbs: dill and parsley. The finished cheese should be placed under a press and left in the refrigerator for 6 hours.

There is a very simple classic recipe for Circassian culinary. It is necessary to bring 4 liters of pasteurized milk to a boil, add leaven, continuing to heat the mass. As soon as the liquid part becomes transparent, the mixture must be drained. The clot is given the opportunity to rest for half an hour, then it is sprinkled with salt from both sides. Place in a colander for 3 hours, turning to the other side every half hour. Then the product must be held for 12 hours in the cold.

For people who have an allergic reaction to cow's milk casein, products from goat drink will be a real salvation. It is necessary to boil 2 liters of goat milk with vinegar 9% (4 tablespoons) until the liquid begins to curl. Then the contents of the pan insist on the stove to form a clot, which is placed in a colander covered with gauze.

Cheese mass is salted, they make a flat cake out of it, which is put into a dry cast iron pan. Heat over medium heat until the cheese begins to melt, and then it is cleaned in a cold place and kept there until it is completely set.

The dietary option implies pasteurizing a milk drink with a fat content of 3.5%. Citric acid (8 grams) is used for the appearance of flakes and ball clot. After careful straining, mix the mass with dried basil and chili. Wrapped in cheesecloth, the product is left under pressure for 3 hours. Then it should be placed overnight in a brine prepared from the liquid remaining after the percolation, to which 10 grams of salt were previously added.

For a simplified version of the preparation of cottage cheese products, you should buy pepsin in the pharmacy, known as "cheese sourdough." Pepsin is added to pasteurized liquid and left for 2 hours. Then the mass is again heated over low heat with continuous stirring for 10 minutes. After a fifteen minute filtering, the clot is left in a clean colander under pressure from the top of the covered dish. After 8 hours in the cold, the products are ready.

It’s not always possible to keep Adygei cheese for a long time: it lasts no more than 6 days in a refrigerator with unchanged taste. The best products quickly eaten. You can add to various salads, prepare sandwiches, use as a filling for pies, cheesecakes, khachapuri and pasties. If for some reason it took to leave the product for a longer time, there are some recommendations for increasing the shelf life:

• Put a small piece of sugar in a container or bag with a clasp together with the finished product, close tightly and place in the refrigerator.
• Sprinkle with grains of salt cooked national dish of Circassian cuisine, hermetically pack, put on the coldest shelf.

• In the freezer, you can store cheese for a long time, packed tightly.
• To prevent foreign odors, products must be kept tightly packed in the refrigerator.

Fans of cooking a product at home are divided into some tricks:

• Adygea cheese, cooked with spices and spices, great for adding it to salads. It turns out exquisite taste.
• When frying, the pieces do not melt. The shape, structure and taste are preserved.
• For the preparation of one kilogram of cheese will need 6.5 kg of milk.
• In order to make smoked cheese in a home smokehouse, it is necessary to lubricate the head with butter. Prepare cheese in the mode of cold smoking up to 25 degrees for no more than 4 hours, otherwise the taste will change.
• Instead of rennet enzymes used in production, you can use sour cream, yogurt, cottage cheese and other dairy products at home.
• Serum well fermented, if in a hot liquid, add 200 g of sugar. After turning off the stove, the contents of the pan are diluted with a glass of cold whey.
• It is necessary to carefully monitor the temperature of the liquid while cooking the cheese. It should not be allowed to boil, otherwise the product will not work. The thermometer will help to carry out the control.

How to cook Adygei cheese at home, see the next video.