How to make Adyghe cheese at home. Adyghe cheese at home from milk and sour cream

Enterprises producing dairy products prepare cheeses of various brands and varieties. In a large assortment there are always so-called homemade cheeses. The recipe of Adyghe cheese is used according to all cooking standards. During production, manufacturers take into account all the subtleties and nuances. But acquired in point of sale the product is not able to convey all the richness of the taste of a hand-cooked dairy treat. Good housewives prefer proper, healthy nutrition, they make Adyghe cheese at home.

Only on your own can you prepare a high-quality dairy product that preserves all the vitamins and minerals present in milk.

Homemade cheese from Adygea has national Caucasian roots and ancient origins. The recipe for cheese making is passed down from generation to generation, it consists of individual highlights and traditions. On the territory of the Caucasus milk product very popular and indispensable. Sophisticated gourmets, tasting many varieties of cheeses, prefer cheese from Adygea. The unique special taste is able to conquer even the most fastidious lover. The dairy product has enough competitors, the external data of the dairy product do not differ from such creations as: mozzarella, ricotta, feta, cheese. Only technological features endow Adyghe cheese with nothing incomparable taste data. The raw materials used during preparation are pasteurized at high temperatures, which is unacceptable in the manufacture of similar cheeses. Thanks to a special production technology, Adyghe cheese, cooked at home, has gained its own individuality and popularity.

How to cook Adyghe cheese at home

It is not difficult to cook Adyghe cheese on your own at home. Of course, modern kitchen facilities are not able to create a characteristic atmosphere and flavor of the national Circassian cuisine, but a hand-made culinary product will give pleasure to those who wish to eat healthy food.

Homemade Adyghe cheese made from milk has a delicate dense texture, sour-milk slightly spicy and slightly salty aftertaste. The product consists of some layering on the surface and in the finished state it seems fresh and airy for a long time.

The preparation of Adyghe cheese goes through pasteurization milk. The milk whey also present in the composition makes the product at a high nutritional value dietary. Cheese is very useful, contains trace elements, fatty acids necessary for humans.

Creation from milk is widely used in recipes. It is used as an independent dish, added to vegetable salads and all sorts of cold snacks. The product goes well with fruit dishes, herbs, flour products.

Sandwiches with a fresh Caucasian invention are extraordinarily tasty. Cheese is also good with wines, flour pastries. It lends itself roasting, after which they open from completely different sides of the product.

It is natural to make Adyghe cheese in home urban conditions some features should be taken into account . Cooking real Adyghe cheese has many ways and subtleties. Everyone can learn how to cook Adyghe cheese with their own hands and enjoy the taste of a hand-made product, since it is not so difficult to make it yourself.

Cheese is made from milk, to which various dairy products facilitating rapid folding. Having learned a clear, correct recipe, not too complicated cooking steps and all the necessary components, you can confidently get down to business.

Ingredients

The recipe for making Adyghe cheese can be varied. A self-cooked product is much tastier and healthier than a commercially produced one. Cooking Adyghe cheese at home makes it possible to use the highest quality ingredients, resulting in fresh, tasty products.

How to make Adyghe cheese at home is of interest to many housewives. It is very important to understand which are the most important components that determine the composition and initial taste data. culinary product. To prepare Adyghe cheese at home, you will need:

• Fresh whole cow's or goat's milk. You should know that you can cook a Caucasian dish not from any dairy raw material. For cooking, only village milk from the market or pasteurized milk from the store with a high percentage of fat content is used. It is possible to make Adyghe cheese at home only from natural ingredients. Such a product is much more tender, and the output finished products happens more.
• Some cooking recipes require the presence of sour cream in the composition. This raw material is better to use store-bought, made on sourdough. It is impossible to make real Adyghe cheese from village separated sour cream.
• It is possible to cook Adyghe cheese at home only with the presence of sourdough, this function is performed by whey, kefir, liquid yogurt, eggs.
• If you want to get a denser product, prepare ingredients such as nine percent vinegar, lemon juice, whey for the process. These substances are introduced into milk during boiling. To obtain a soft tender texture, the components are added to the cooled milk.
• In order for the Adyghe cheese at home to have a marketable appearance, the composition of the batch is mixed with baking soda. The substance gives the structure of the cheese porosity, contributes to the formation of small holes.
• The cooked product can be supplemented with flavoring additives. In this capacity, salt, a variety of aromatic herbs, spices and spices to taste are used.

Cheese from whole milk and kefir

How to cook Adyghe cheese at home everyone would like to know housewife. Only the manufacture of a dairy product by hand makes it possible to fully experience the unique range of quality and taste. Cheese making for many novice cooks is not a very common and affordable process.

To cook a dairy product, you can use the most simple, completely uncomplicated way. The recipe for preparing kefir milk from the main ingredients is distinguished by its particular simplicity. Cheese Adyghe recipe cooking, which is the most accessible at home, is distinguished by low-calorie naturalness of the product.

The volume of the original product is determined by the number of ingredients. Applying the traditional delicious recipe cooking caucasian dish you will need the following components:

• Adyghe cheese is prepared at home from homemade cow's milk in the amount of three liters.
• Sourdough is made from kefir or curdled milk. The required volume is 1 liter.
• To form the main taste, use coarse salt 20 gr.
• When homemade Adyghe cheese is being prepared, the recipe proposed as a basis can be supplemented with all kinds of food additives. To regulate taste data and color, capers, garlic, and spices are added to the composition.

It is also impossible to cook Adyghe cheese at home without some tools. To prepare a dairy product, you will need a large saucepan, bowl, sieve or colander, impromptu oppression, a large piece of gauze.

How to cook Adyghe cheese at home will be prompted by a completely simple, understandable process technology. In a very accessible form, he will inform you how Adyghe cheese is prepared at home in a video, according to which you can accurately recreate a culinary work. Also, as a recommendation basis, you can take the recipe proposed for making Adyghe cheese with a photo.

Cook cheese from whole milk and kefir in this way:

1. Prepared dairy products can be used directly from the refrigerator, as their temperature during preparation does not matter.
2. Kefir or yogurt is placed in a saucepan, which is placed on a stove with a small flame. According to the degree of heating of kefir, the whey departs from the curd. It is poured into the next container and left for two days in a warm room for souring.
3. the rest curd mass can be eaten or used to prepare culinary dishes.
4. After two days, boil the whole cow's milk. The temperature of milk is determined by the degree of heating. It should not boil, just enough to form a thin film on the surface.
5. In a saucepan with milk not brought to a hundred-degree boil, a pre-fermented liter of whey is introduced and dissolved, the fire is reduced. Within seven minutes, with continuous stirring with a wooden spatula, the milk protein slowly separates, forming into curd flakes. The cheese blank floats to the surface. The pot is removed from the stove.
6. Cheese makers without a long cooking experience should be aware that milk and whey that have stood on fire make the cheese tough.
7. Serum is no longer needed, it is filtered and removed. It is not worth pouring out the used milk liquid; many flour products can be prepared from it.
8. Gauze lay out a sieve. The curd mass is discarded, the composition is carefully filtered, squeezed well. A deep bowl is placed under the sieve into which the whey flows.
9. Greens, salt and spices are added to the formed cheese mass to taste. The future delicacy is well mixed, placed in cheesecloth, tied and left in a suspended position until all the liquid that remains after squeezing has drained.
10. The resulting workpiece is laid out in a special form, pressed with an impromptu press, left in the refrigerator. During the pressing period, the accumulated moisture is periodically drained.
11. The next day, a healthy product of excellent taste and quality is obtained.

Thus, they prepare Adyghe cheese, the recipe for cooking at home is completely accessible. The ultimate simplicity of the cooking process in kefir with milk is within the power of even a novice and inexperienced cheese maker.

Cheese from cottage cheese

How to cook Adyghe cheese at home is of interest to many adherents of a healthy lifestyle. Some experienced cheese makers are not too prone to experimentation and traditionally brew Adyghe cheese with a recipe that they are well aware of. The most popular homemade Adyghe cheese made from cottage cheese, distinguished by its unsurpassed taste.

The recipe for cottage cheese homemade Adyghe cheese is also quite simple. It is interesting in its composition, components. A culinary specialist without cheese-making experience will cope with the cooking process, since making Adyghe cheese at home is quite an exciting experience. To implement the recipe, you will need the following products:

• The main ingredient in making cheese is milk. It will take one liter.
• Chicken eggs in the amount of three pieces, better with a rich high-calorie yolk.
• Curd Adyghe cheese is prepared from cottage cheese, one kilogram of which is purchased in advance. The fat content of the product should also have a high percentage.
• Butter comes from the store, its amount is 120 gr.
• It will take 20 gr. iodized salt, 12 gr. soda.

When making Adyghe cheese at home, the recipe must be followed in a certain sequence. To do this, cheese makers are guided by the following actions:

1. Fresh whole milk is used for preparation, which is placed in a large saucepan and brought to the boiling stage.
2. All cottage cheese is dipped into boiling milk, the fire is reduced. The mass is boiled until it boils again, stirring occasionally with a large wooden spoon.
3. The boiled composition is filtered through a sieve with gauze, left for a while. After the main part of the whey drains, the curd mass is laid out in a deep bowl.
4. A clot of cheese is mixed with chicken eggs, butter, soda, salt.
5. The composition is thoroughly mixed, brought to a state of homogeneous mass.
6. You can add spices to the cheese preparation if you wish. It will also increase taste qualities carefully chopped greens: parsley, cilantro, dill, basil.
7. The mixed composition is placed in a saucepan and heated for 10 minutes over low heat.
8. The walls of a clean dry container are lubricated with oil residues. The warm curd mass is transferred.
9. The cooled product is placed in a cold place for several hours.
10. The finished cheese product is taken out from the cold. For tasting, cut into portions, served at the table during the scheduled tea party.

Finishing the process, beginners already know exactly how to make Adyghe cheese at home. Convinced of the simplicity of cheese making, they are engaged in cooking useful product. Adyghe curd cheese is regularly boiled, the recipe for which is quite simple.

Fried Adyghe cheese

Few people know how to cook Adyghe cheese, but it has long been known that the dairy product is quite tasty and healthy. Due to the low calorie content, the record content of proteins, calcium, it is recommended to use it during diets and just for healthy eating. Even the fried Adyghe cheese recipe with a photo of which can be found in culinary guides does not cause surprise and bewilderment.

Freshly prepared Adyghe cheese is very tasty, the recipe is exactly reproduced by the hands of hardworking housewives. A hearty healthy dairy product is consumed freshly prepared and some experiments are carried out with it.

There are gourmets who believe that the taste of the Caucasian national dish too fresh. Having fresh in stock cheese product they start experimenting. Pieces of delicacy are trying to fry, fried, fried, fried Adyghe cheese, a recipe with a photo of which can be seen on the page. For the cooking process you will need:

• Ready fresh cheese.
• Chicken eggs in the amount of 1-2 pcs.
• Wheat flour 3 tbsp. spoons.
• Breadcrumbs 50 gr.
• Small salt.
• Sesame seeds.
• Provencal herbs.
• Dry curry mix
• Vegetable oil.

The recipe for making fried cheese mass is completely accessible to every lover. The roasting process is carried out as follows:

1. The cheese is cut with a sharp knife into flat small strips.
2. Eggs are beaten thoroughly, salt, spices, chopped herbs are added to them.
3. Some lovers prefer spicy dishes. To increase the sharpness and taste, red hot pepper is added to the composition.
4. Breading is mixed with sesame seeds.
5. Flour is placed in a deep saucer.
6. Strips of cheese are first rolled in flour. Then dipped in beaten eggs and breadcrumbs.
7. Pieces are fried in a hot skillet vegetable oil. Fry each side until golden brown.
8. After the roasting process, the cheese is laid out on laid out paper towels. These actions will help the dish get rid of excess fat.
9. When submitting to culinary masterpiece you can add chopped tomatoes, green olives.

After reviewing the information on how to cook Adyghe cheese at home, you should know exactly how to make Adyghe cheese suitable for storage. Product home cooking not able to be stored for a long time even in a very cold place. Not all manufacturers know how to extend the shelf life of a perishable dairy invention:

1. After making Adyghe cheese at home, the cooled product is immediately packed in a waterproof bag. The ideal storage would be a bag with a tight, airtight seal. A piece of refined sugar is placed in a bag of cheese, which will absorb excess moisture. A bag of cheese is stored in a refrigerator on the coldest shelf.
2. Ready Adyghe cheese is poured coarse salt placed in a sealed bag and stored in a very cold place.
3. For more long-term storage hermetically sealed cheese is placed in the freezer. The product frozen for a long time does not lose its taste and useful properties.
4. All cheeses quickly absorb foreign odors present in the refrigerator. The product is not kept open. To preserve the taste, the cheese is placed in a tight package.

Properly organized storage of a freshly prepared Caucasian dish is a guarantee of a high quality product.

Conclusion

Each type of cheese is unique. In a huge assortment of tastes, Caucasian a traditional dish- Adyghe cheese. At home, a dairy dish is especially treated. Legends are made about cheese, it is revered, appreciated and respected. Spreading across other territories and regions, a product made from milk finds admirers and admirers unusual taste. Making Adyghe cheese at home is quite simply the main point in the production of high quality raw materials from which you should cook your favorite food product.

Adyghe cheese has a curdled texture and a pronounced taste of curdled milk. Once it was prepared exclusively from sheep's milk, but over time they began to use cow's milk. Adyghe cheese belongs to the group of whey.

Useful properties of Adyghe cheese

Soft cheeses contain a large number of milk fat, various salts of vitamins and complete proteins. Scientists have reliably established that these proteins are absorbed by 98%. Adyghe cheese is rich in minerals and calcium, so it is recommended to add it to the diet of people suffering from bone diseases, growing children, pregnant women.

100 grams of this cheese contains: vitamin A - 24.7%, vitamin B2 - 16.7%, vitamin B3 - 24%, vitamin B6 - 10%, vitamin B9 - 9.8%, vitamin B12 - 20%, vitamin H - 8.4%, vitamin PP - 28.5%, calcium - 52%, magnesium - 6.3%, sodium - 36.2%, phosphorus - 45%, zinc - 29.2%, copper - 6% from a person's daily needs. Calorie content - 240 calories per 100 g of product.

Ingredients

To make homemade Adyghe cheese, you will need:

• 3 liters of boiled homemade milk;
• 1 liter of kefir;
• 2 teaspoons of salt.

It is better if kefir is also homemade. You can prepare kefir at home using a yogurt maker or a regular thermos. And for making cheese, stock up on clean (preferably boiled) gauze.

Crockery and equipment

What else do you need? At least 2 pans, one with a volume of 2-3 liters, the other a little more. Serum glass container. Cheese dish. Clean gauze - I already talked about this. And a press weighing 1 kilogram. If the press is having difficulty, replace it. liter jar filled with plain water.

How to cook Adyghe cheese

The process is not so much troublesome as stretched out in time.

Before starting work, wash and dry your hands, put on sterile rubber gloves. Remember - dairy products love cleanliness.

Pour the kefir into a dry and clean saucepan. Put the pan on low heat, wait until the whey appears, and the curd separates and floats. By the way, kefir should be taken only fresh, peroxide will not be divided into whey and cottage cheese.

Do whatever you want with cottage cheese, it is not used in this recipe. But the serum is poured into a glass container and put in a warm place for 2 days. If it is very hot, you can leave for a day. Pour the sour whey into milk, bring everything together over low heat to a boil and cook until the milk curdles.

Strain through cheesecloth, add salt, mix thoroughly, hang over the sink for half an hour to glass the liquid. Then put the cheese on a dish, form a head (do not remove the gauze!), Put it under a press. After an hour, drain the liquid that stands out, put the dish with cheese under pressure in the refrigerator. After 12 hours, homemade Adyghe cheese will be ready!

• overweight people (instead of hard cheeses);
• pregnant and lactating;
• elderly, debilitated people;
• children, especially those who are often ill;
• smokers (helps to compensate for micronutrient deficiencies).

In general, homemade Adyghe cheese is so delicious that I would recommend it to everyone! Prepare for health! By the way, whey, which remains from the preparation of cheese, can not be poured out, but used. Make delicious and healthy pancakes from it.

Many believe that cheeses, presented in abundance on store shelves, cannot be prepared at home on their own. However, it is not. Cheesemaking is a whole science, but anyone can master it. Especially if you start with the most simple cheeses, for example, Adyghe. In this recipe, we will tell you how to cook Adyghe cheese at home, for this you will not need special tools, just the kitchen utensils that you have at your disposal in the kitchen. Surprisingly, this process also takes quite a bit of time. The only condition is the presence of sourdough. But with development homemade cheese making it's not a problem anymore. It can be bought on the Internet, sometimes such starters for cheeses are sold in pharmacies.

Taste Info Various Snacks

Ingredients

• 2 liters of milk
• sourdough for Adyghe cheese on the tip of a knife,
• heaping tablespoon of salt.

How to cook homemade Adyghe sourdough cheese

Milk must be homemade and preferably with a high percentage of fat. Unfortunately, the quality of store-bought dairy products in most cases leaves much to be desired. And from milk restored from powder, cheese will not work in any way. Milk is best left to stand for a day in the refrigerator. Then pour it into a saucepan and heat it up a little. You don't need to boil. The temperature of the milk should be no higher than 40 degrees, that is, when you dip your finger into it, the heat should hardly be felt.


Remove the sourdough from the refrigerator first. Let her lie down for half an hour room temperature. Then dilute it in a tablespoon of boiled and chilled water and add to milk. Leave for 20 minutes. When the milk curdles into jelly, cut it with a knife so that the clear edges of the clot can be seen. Run a spoon along the bottom, but do not stir very carefully, the jelly should not turn into porridge. Leave for another 10-15 minutes, but no more.


Now wrap the sieve with clean gauze, and put the sieve itself on top of a deep pan so that the whey has a place to drain. Pour the mass into a sieve. Leave it to drain for 1-2 hours.


Then cover the cheese mass with the free end of the gauze and turn it over so that the whey is completely glass. If you want the cheese to be denser, you can put a small weight on top, such as a jar of water, and leave it there for about another half hour. Transfer the finished cheese to a plate.

Pour 300 ml of whey from the pan and dissolve a tablespoon of salt in it.


Dip a piece of cheese with this serum and leave for half an hour - an hour.


Now you can take it out and eat. Although knowledgeable cheese makers still advise to wait a couple of days, supposedly this way the taste of cheese is revealed more fully. Store homemade Adyghe cheese in the refrigerator, wrapped in damp gauze. Its shelf life is not high, so it is advisable to eat quickly.
We have previously told

Among the existing varieties of cheese, Adyghe cheese is in great demand among buyers. Such popularity arose due to the unusual, unique taste this product. The secret of this taste lies not only in the ingredients and technology.

The fact is that this variety owes its name to the Republic of Adygea. It is customary for Circassians to prepare cheese from whole sheep or goat milk. The taste of Adyghe milk is also special.

Cooking features

In addition, Adyghe cheese has a softer and more delicate texture. This cheese does not need time to ripen, so its taste has a pronounced sour-milk tinge. This cheese is fresh and smoked. Nutritionists recommend this product due to its moderate salt content and comparatively low mass fraction fat - 40%. In addition, Adyghe cheese is rich in B vitamins, PP, calcium, magnesium, phosphorus, and sodium.

In the production of a real store product, milk heated to 95 degrees and sour-milk whey are taken as the basis. When milk and whey interact, milk clots are formed, which are collected and placed in wicker baskets made of willow branches. Thus, along with cooking, product disinfection. heads finished cheese have the shape of a flattened cylinder weighing no more than 1.5 kg.

Unfortunately, the Adyghe cheese that we see on store shelves is not always 100% natural product. Cheese manufacturers add all kinds of chemical components, flavor enhancers, flavorings, etc. for their better preservation. At the same time, the price of cheese remains high.

How to make Adyghe cheese yourself?

If preferences come down to ecological clean products, then do not despair. Adyghe cheese can be prepared at home with your own hands. There are many recipes.

Let's give an example of making homemade Adyghe cheese from curd.

Recipe 1

This will require 1 kg homemade cottage cheese, 1 l milk, 100 g butter, 2-3 eggs and 2 teaspoons of salt.

Cottage cheese should be poured with milk and heated to a boil. After that, continue to cook it over low heat for another 30-40 minutes.

Then the whey must be drained, the curd mass is well squeezed. Add in cottage cheese eggs, butter and salt. Mix well. Put back on low heat and cook for about 10 minutes. Place the resulting mass in a hot form tightly in a container, cool and refrigerate for 8-9 hours. In total, the preparation of cheese according to this recipe takes no more than one hour.

Recipe 2

If it is not possible to make cheese from cottage cheese, you can do without it.

Here is another example of homemade cheese on kefir and yogurt e. This process will take much longer, 2-3 days. However, the effect exceeds all expectations.

So, you need to prepare 3 liters of milk, 1 liter of kefir and 1.5 teaspoons of salt.

We put kefir on a slow fire and heat until a curd mass appears on the surface. We stop heating, we carefully filter the mixture. Pour the whey into a separate container and leave it for two days at room temperature. This time is necessary so that she has time to ferment.

Two days later, we proceed directly to the preparation of cheese. To do this, pour milk into a saucepan, bring it to a boil and gradually add fermented whey to it. Soon you will notice how the milk begins to curdle and turn into cheese. Now the mixture must be removed from the heat, strain through cheesecloth, folded in 2-3 layers. Add to the resulting mass salt and form a cheese head out of it. It remains only to put it under the press, put it in the cold for about 8-9 hours. During this time, a certain amount of liquid may stand out from the cheese, which must be drained. You can start tasting.

In homemade Adygei cheese, you can add various spices or herbs to your own taste.

Rarely does anyone not prefer a piece of cheese for breakfast, because cheese is not only hearty, tasty, healthy, but also an easily digestible product. And if this cheese is also made with your own hands, with good mood, all your household members will feel love and care. There is no doubt that everyone will appreciate such a dish, because efforts must be made to prepare it. And do not be afraid of difficulties, cook Adyghe cheese at home from milk with your own hands with step by step recipe, which we present to you, is not at all difficult.

Adyghe cheese at home: a detailed recipe

The main thing is to prepare everything in advance necessary products which we list below.

Adyghe cheese is less caloric than semi-hard and durum varieties, only 264 kcal.

100 grams of homemade Adyghe cheese contains:

• Proteins - 19.8 mg;
• Fats - 19.8 mg;
• Carbohydrates - 1.5 mg.

Vitamins A, B1, B2, E, PP, C and macro- and microelements essential for the body, such as iron, iodine, potassium, calcium, copper, sodium, selenium, sulfur, phosphorus, fluorine, zinc, as well as saturated fatty acids .

Ingredients:

• Fatty milk (not canned) - 5 liters;
• Cream 20% - 0.5 liters;
• Lemon (large) - 1 piece;
• Sea salt - 1/2 tablespoon.

How to make Adyghe cheese at home

At the very beginning, we draw your attention to the fact that milk for making Adyghe cheese must be live, with a short shelf life, and not canned. As a rule, such milk is sold in soft plastic bags with a shelf life of no more than 7 days.

Pour milk and cream into a saucepan and set to heat. When steam comes from milk and cream, and they are ready to boil (foam will begin to form), add salt with constant stirring and squeeze the juice of 1/2 part of the lemon into the milk mixture. You will see how, with light stirring, the milk begins to curdle into an airy curd that floats to the surface. It is not necessary to stir the mass until smooth.

When the milk-lemon mixture begins to boil, with gentle stirring, squeeze the second part of the lemon into it and remove from the burner.

You can see how the milk mixture has become a transparent whey, and the curd has floated to the surface.

We cover the colander with double - triple (it all depends on the quality of the material) with pre-washed gauze, put it in a container (any bowl the size of a colander will do) and carefully, with a slotted spoon, begin to remove the curd from the surface of the whey, laying it on gauze bedding.

When all the curd is transferred, we take out the colander from the bowl, carefully, not completely, pour the whey from the pan (where the curd was prepared from the milk mass) into the bowl in which the colander stood.

From the bottom of the pan, collect the rest of the cottage cheese and also transfer it to cheesecloth in a colander.

We lift the gauze with cottage cheese from a colander, gently wring it out and leave it to drain from the remaining whey in a suspended state for two to three hours. Occasionally we approach the gauze bag with cottage cheese and squeeze it slightly, allowing the whey to drain. The more often we squeeze the cottage cheese, the stronger the resulting Adyghe cheese will be.

Then, when the whey no longer stands out from the curd, carefully transfer it from the cheesecloth to the prepared mold (it can be an ordinary plastic container), press the curd with a lid of a smaller container and put a press on the lid (an ordinary two-liter bottle of water will perfectly fulfill the mission of the load) . We leave the cheese under pressure for 6 - 8 hours. If a little whey has formed on the surface, carefully remove it with a spoon.

It is best to cook Adyghe cheese in the evening and leave it under pressure in a cool place all night. In the morning, without special efforts, the cheese is transferred to a plate by tipping the mold upside down.

Your hearty, tasty and healthy Adyghe cheese, made by yourself at home, is ready.

Since the quality of milk is different for each producer, the weight of the produced Adyghe cheese may vary.

Have a good meal, friends!

Larisa Yaroshevich's recipe