Homemade Adyghe cheese

Homemade Adyghe cheese

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  1. Milk 1 L
  2. Kefir 1l
  3. Eggs 6 pcs
  4. Salt 3 tsp
  • Main ingredients: Milk, Kefir


pan, colander, spoon, mixer, colander, gauze


Step 1 - Cook the cheese.

Pour milk and kefir into a saucepan, set to heat on medium heat. Do not boil! While milk with kefir is heated, beat eggs with salt for 5 minutes at high speed. Pour the egg mixture into the heated milk in a thin stream, stirring constantly, and cook over medium heat. When the mixture boils, boil it over medium heat for another two minutes, stirring constantly.

Step 2 - Give the shape.

Cover the colander with gauze folded in several layers, and carefully lay out the resulting cottage cheese. Press it down well with a spoon to shape it. Leave for an hour to let out the serum.

Step 3 - Done!

After an hour, carefully transfer the cottage cheese to the dishes, cover and send to the refrigerator for 10 hours. Adyghe cheese at home is ready! Bon Appetit everyone!