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Ingredients

Adjust Servings:
2 l milk
1,5 - 2 l whey
Adygei Cheese

Adygei Cheese

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 150
  • Serves 4
  • Medium

Ingredients

  • 2 l milk

  • 1,5 - 2 l whey

Directions

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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.

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Steps

1
Done

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!

2
Done

Warm up the whey to 75 degrees Celsius.

3
Done

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.

4
Done

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.

5
Done

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.

adigeyskiy350-5

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Oladi – Traditional Kefir Pancakes
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