Ingredients
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2 l milk
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1,5 - 2 l whey
Directions
From the dawn of time the Circassians – the indigenous people of the North Caucasus – have been produced the Adygei cheese of sheep, goat or typically cow milk.
I love the Adygei cheese for its subtle and milky flavor. It seems like it’s sweetish outside and salty inside. It doesn’t taste like sour-milky bryndza, rather like baked milk. And its consistency reminds me of soft and fluffy cotton.
And it’s also very healthy – it consists 19% of protein and is rich in vitamins and minerals.
The Adygei cheese is easy to make as you need just two ingredients: milk and whey. The secret is in sour whey. So before making cheese, I usually allow whey stand for 24 hours in a warm place to let it turn sour.
Today's visits: 4.
Steps
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1
Done
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Warm up the milk to 95 degrees Celsius over a low heat. Watch the first signs of boiling (bubbles on the surface). But don’t let it boil! |
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2
Done
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Warm up the whey to 75 degrees Celsius. |
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3
Done
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With a ladle, pour the whey into the milk gradually, around the edges. After some time, the milk begins to form flakes of curd. Pour the whey until the milk starts to form a mixture and the whey becomes transparent. Don’t let the milk boil. |
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4
Done
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With a skimmer, take the curds out of the whey and place them in a cheese mold. Add salt and place under the press for 2 hours. |
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5
Done
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After the allotted time, take the cheese out, turn it over and salt. Place into the fridge for 3-4 hours. How to serve: For the breakfast, serve it cooled with coffee. Or serve together with freshly baked bread as a wine accompaniment.
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