Adyghe cheese

Ingredients for making Adyghe cheese

  1. Milk 3.2% fat 1 liter
  2. Curd 9-18% fat 1 kg
  3. Butter 120 grams
  4. Chicken eggs 3 pieces
  5. Baking soda 1 teaspoon
  6. Salt 1 dessert spoon
  • Main ingredients: Milk, Curd
  • Serving 1 serving
  • World Cuisine


Two medium pans, a tablespoon, a stove, a teaspoon, a sieve, gauze, a deep bowl, a refrigerator, a cutting board, kitchen paper towels, a flat serving dish, a knife

Cooking Adyghe cheese:

Step 1: prepare the milk.

In order to cook a delicious Adyghe cheese, you must first boil milk and always fresh. So, pour the ingredient into a medium saucepan and put on a big fire. When the milk begins to boil, we monitor this process so that the dairy product does not “run away” from the container. After boiling, turn off the burner and proceed to the next cooking step.

Step 2: prepare Adyghe cheese.

We prepare all the components of the dish in advance, since from this step our hands will be constantly busy with something, and in this recipe it is very important to do everything on time. So, again we put on a medium fire a pan with hot milk and wait for the component to boil again. Then immediately after that we spread the cottage cheese in the container. Attention: In no case do we take granular cottage cheese, since then cheese may simply not work out. Having mixed everything well with a tablespoon, we wait until the mixture boils again. After that, be sure to make the fire less than average and cook the cottage cheese in the milk fluid for 30 minutes, from time to time, stirring everything with improvised inventory. After the allotted time, turn off the burner and pour the mixture into another pan. In this case, before pouring the milk mass, put in a second pan a sieve with gauze in one layer. We filter the cottage cheese, crushing it with a tablespoon. Attention: curd can be left for 2-3 minutes at rest, so that the serum can drain into the container on its own. After that, put the curd in a deep bowl, the main thing is to keep it warm. Therefore, we monitor the time so that the curd does not cool. We also put baking soda in the container so that the cheese turns out porous, eggs, salt and 100g softened butter. And for this, we simply remove the creamy component from the refrigerator in advance and leave it for a while so that it becomes room temperature. We mix everything well with a tablespoon until we get a homogeneous mass. Then - transfer the mixture back to the pan, but already without milk and put on the fire a little above average. Cook 10 minutes, constantly stirring everything with a tablespoon so that the mass does not burn at the base of the container. After that, we wash the bowl under running water and wipe it dry with kitchen paper towels. Well grease the dishes with the remaining butter, not forgetting about the walls of the container. Put the curd mixture in a bowl immediately after removing it from the heat. And so that Adyghe cheese turned out beautiful with a flat surface, we level it with a tablespoon. As soon as the curd mass cools down and becomes room temperature, put the bowl in the refrigerator for 2-3 hours. After the allotted time, we take out the bowl with the dish from the refrigerator. Having covered the bowl with a cutting board, turn the container upside down so as not to break the cheese.

Step 3: serve Adyghe cheese.

Before serving, we transfer the Adyghe cheese to a flat dish and cut into small pieces with a knife so that it can be enjoyed with a slice of bread or a bun, and always with hot tea or coffee. Good appetite!

Recipe Tips:

- - To make a delicious home-made Adyghe cheese, be sure to take either home-made cottage cheese or a packaged product, which can be purchased at any supermarket or a specialized dairy store. But, in any case, it is better to ask the seller if it is grainy curd or not, so that later your work will not be in vain.

- - Warning: be sure to add dairy products with a percentage of fat content according to the recipe.

- - Dairy products should be taken only fresh. Never use sour milk or fresh cheese. Since because of this, the dish will not only be tasteless, but simply will not work.

- - By the way, whey, when squeezing cottage cheese after cooking, you can not pour it out, because it makes very tasty homemade pancakes.

- - Since the Adyghe cheese is about 1 kilogram, it can be stored in the refrigerator, but only in a closed container so that it is not saturated with the smells of other dishes.