Adygean cheese is a unique dairy product that has deep roots in the culinary tradition of the Adygean people and is one of the symbols of the Caucasus. It is made predominantly from cow’s milk, but can also include milk from goats and sheep. This cheese is known for its mild and delicate flavor and its characteristic snow-white color.
Adygean cheese is generally unripened, making it ideal for immediate consumption. Its texture is very delicate and its flavor is slightly salty, with slight sour notes.
Thanks to its composition and the absence of a strong flavor, Adygean cheese is perfectly combined with various dishes – from salads and appetizers to hot dishes and desserts.
Let’s prepare together a delicious homemade Adygea cheese.
Ingredients:
- cow’s milk – 6 liters;
- vinegar – 120 ml;
- per 1 liter of whey 30 grams of salt.
Preparation of Adygea cheese:
Boil the milk almost to boiling and the formation of a foam cap on the surface. As soon as the milk comes to a boil, pour vinegar into it.
When the whey starts to separate from the cheese, it can be transferred to a separate mold with a colander and a special container for cheese. Leave the cheese to cool, then turn the mold over and release the cheese.
Let the cheese cool completely with or without the mold. Separate also 1 liter of whey and leave it to cool.
Divide the cheese into two equal parts and put them into a deep container. Salt the cooled whey and pour it into the cheese and leave it in the refrigerator for 12 hours.
As a result, you get a delicious salty Adygean cheese. It is recommended to keep it in brine all the time, so it will taste better
