Spicy Adyghe cheese with herbs
4 servings
300 minutes
Spicy Adyghe cheese with herbs is a piquant and aromatic delicacy that combines a tender texture with rich spicy notes. Its history traces back to traditional methods of making homemade cheese when milk was curdled with natural enzymes. This cheese variant gains special sharpness from paprika, garlic, and red pepper, creating a harmony of flavors with the addition of fresh herbs. It is perfect for snacks, sandwiches, or as a standalone dish, especially when paired with rye bread and honey mustard. The cheese has a delicate yet firm structure that allows it to hold its shape well. Thanks to aging under weight, it acquires elasticity and richness of flavor, making it an excellent choice for lovers of spicy and unique cheeses.
1
Heat the milk with kefir to 90 degrees.
- Milk: 1 l
- Kefir: 1 l
2
Pour the beaten eggs with salt in a thin stream.
- Chicken egg (large): 6 pieces
- Salt: 4 teaspoons
3
After boiling, cook for 1 minute until thickened.
4
Add garlic (sliced), spices to the hot cheese mass and let it steep for 30-40 minutes.
- Garlic: 2 cloves
- Caraway seeds: 0.5 teaspoon
- Hot paprika: 2 teaspoons
- Red chili pepper: 1 piece
- Dill: 1 sprig
- Parsley: 1 sprig
- Spring onion: 3 stems
5
Discard, mix, and place under weight in the refrigerator for 5 hours.