Homemade Adyghe cheese
9 servings
60 minutes
Homemade Adyghe cheese is a tender, soft, and slightly salty cheese made without rennet through the natural coagulation of milk and kefir proteins. Its origin is linked to the traditions of the Adyghe people, for whom cheese was an important part of their diet. The flavor of the cheese is delicate and creamy with a slight tang from the kefir. It can be enjoyed as a standalone snack when sliced or used in various dishes from sandwiches to casseroles. It pairs well with herbs and fresh vegetables and is suitable for dietary nutrition due to its low-fat content and high nutritional value. The pressing process is crucial in making this cheese as it helps create a dense structure, while its naturalness makes it an ideal option for healthy eating.
1
Whisk the eggs with salt. Pour milk and kefir into a pot and heat.
- Chicken egg: 6 pieces
- Salt: 1 teaspoon
- Milk: 1 l
- Kefir 1%: 1 l
2
Pour in the egg mixture without bringing to a boil. Bring to a boil and cook on low heat. Stir constantly.
- Chicken egg: 6 pieces
- Salt: 1 teaspoon
3
When the whey is fully separated, pour it into a strainer lined with 2-3 layers of cheesecloth.
4
Let it cool and drain, then wrap in cheesecloth and squeeze out the liquid, leaving it under pressure overnight.