We make Adyghe cheese at home. Homemade cheese "Suluguni" and "Adygei"

It’s rare that someone doesn’t prefer a piece of cheese for breakfast, because cheese is not only nourishing, tasty, healthy, but also an easily digestible product. And if this cheese is also made with your own hands, with a good mood, all your household members will feel love and care. There is no doubt that everyone will appreciate such a dish, because you need to put effort into its preparation. And don’t be afraid of difficulties; preparing Adyghe cheese at home from milk with your own hands with the step-by-step recipe that we present to you is not at all difficult.

Adyghe cheese at home: a detailed recipe

The main thing is to prepare in advance all the necessary products, which we list below.

Adyghe cheese has less calories than semi-hard and hard cheeses, only 264 kcal.

100 grams of homemade Adyghe cheese contains:

Proteins – 19.8 mg;
Fats – 19.8 mg;
Carbohydrates – 1.5 mg.

Vitamins A, B1, B2, E, PP, C and essential macro- and microelements for the body, such as iron, iodine, potassium, calcium, copper, sodium, selenium, sulfur, phosphorus, fluorine, zinc, as well as saturated fatty acids .

Ingredients:

Full-fat milk (not canned) – 5 liters;
Cream 20% – 0.5 liters;
Lemon (large) – 1 piece;
Sea salt – 1/2 tablespoon.

How to make Adyghe cheese at home

At the very beginning, we draw your attention to the fact that the milk for making Adyghe cheese must be live, with a short shelf life, and not canned. As a rule, such milk is sold in soft plastic bags with a shelf life of no more than 7 days.

Pour the milk and cream into a saucepan and set to heat. When the milk and cream starts to steam and they are ready to boil (foam will begin to form), add salt while stirring constantly and squeeze the juice of 1/2 of a lemon into the milk mixture. You will see how, with gentle stirring, the milk begins to curdle into an airy curd that floats to the surface. There is no need to stir the mixture until smooth.

When the milk-lemon mixture begins to boil, squeeze the second part of the lemon into it while stirring lightly and remove from the burner.

You can see how the milk mixture turned into transparent whey, and the curd floated to the surface.

We line the colander with double or triple (it all depends on the quality of the material) pre-washed gauze, place it in a container (any bowl the size of the colander will do) and carefully, using a slotted spoon, begin to remove the curd from the surface of the whey, placing it on a gauze mat.

When all the curd has been transferred, remove the colander from the bowl, carefully, not completely, pour the whey from the pan (where the curd was prepared from the milk mass) into the bowl in which the colander stood.

From the bottom of the pan, collect the remains of the curd and also transfer it to cheesecloth in a colander.

We lift the gauze with the curd from the colander, gently squeeze it out and leave the remaining whey to drain in a suspended state for two to three hours. Occasionally we approach the gauze bag with cottage cheese and squeeze it slightly, allowing the whey to drain. The more often we squeeze the cottage cheese, the stronger the resulting Adyghe cheese will be.

Then, when the whey is no longer released from the curd, carefully transfer it from gauze into the prepared mold (this can be an ordinary plastic container), press down the curd with the lid of a smaller container and place a press on the lid (a regular two-liter bottle of water will perfectly fulfill the mission of the load) . Leave the cheese under pressure for 6 – 8 hours. If a little whey has formed on the surface, carefully remove it with a spoon.

It is best to prepare Adyghe cheese in the evening and leave it under pressure in a cool place all night. In the morning, without much effort, the cheese is transferred to a plate by turning the mold upside down.

Your hearty, tasty and healthy Adyghe cheese, prepared with your own hands at home, is ready.

Since each manufacturer has different milk quality, the weight of the produced Adyghe cheese may vary.

Have a nice meal, friends!

Recipe by Larisa Yaroshevich

Among the population of our planet there are many lovers of cheese in all its forms. Many gourmets prefer a fragrant homemade product to store-bought cheese from the nearest store. Some people order it from small private cheese factories, and some know how to make cheese themselves!

Any creative endeavor (and cheese making can, without a doubt, be classified as such) has its little secrets:

It is better not to buy milk or cottage cheese in the store, but to find a supplier who sells only their own farm product. Practice has shown that there is a high percentage of unsuccessful cheese making from store-bought milk;
If there is no way to buy farm products, then when purchasing, pay attention to the fat content of the milk - the higher it is, the better. And don't use ultra-pasteurized;
ripening will take place at the highest level if you take more than 500 g of its mass;
the tenderness of the cheese directly depends on its fat content - the higher it is in the original products, the tastier the finished product will be;
keep the hard cheese a little longer - then its taste will be much richer;
Is there a special mold for making cheese? No problem! Take a colander and all problems are solved! A deep-frying net will also work;
Don't let the whey go to waste, but use it for pancakes and other baked goods.

Now you can start preparing delicious treats!

Homemade Adyghe cheese - tasty and healthy

Brynza or Adyghe cheese is not very difficult to prepare at home. With a little effort, you can enjoy an amazing and magical taste.

To prepare you need:

milk (fat 3.5%) – 1 l;
cottage cheese (homemade preferably) – 1 kg;
chicken eggs - 3 pieces;
soft butter – 100 g;
salt - from 1 to 1.5 teaspoons;
soda (baking soda, of course) – 1 teaspoon.

The preparation time for Adyghe cheese is 5 hours.

The calorie content of the finished product (100 g) is 240 kcal.

Here's how to prepare a simple soft cheese from milk:

In this form, the cheese can be served on the table. It is better not to store it for a long time, as it does not contain special additives to extend the shelf life, which are used in industry. Although, such cheese will not stay in the refrigerator for long.

Making hard cheese at home

Hard cheese is considered the most versatile. It is eaten in its pure form, made into sandwiches, used to make pizza, etc. Consider a recipe for hard cheese at home.

For it you need:

low-fat milk – 1 l;
dry cottage cheese – 1 kg;
chicken eggs – 2 pieces;
butter – 100 g;
salt – 1 teaspoon;
soda – 1 teaspoon;
spices - to taste.

Preparation time: 1 hour (excluding freezing in the refrigerator).

Calorie content – 325 kcal per 100 g.

Cooking method:

This cheese will bring true pleasure to those who try at least one piece!

Curd cheese made from homemade milk

Good curd cheese is incredibly tender and tasty. It can be prepared at home just as well as store-bought. Or maybe several times better.

Ingredients for curd cheese:

homemade cow's milk – 3 l;
acetic acid – 1 tablespoon;
dill – 1 bunch;
garlic (young) – 2 cloves;
salt - to taste.

The time to prepare curd cheese is 75 minutes of the cooking process itself.

Calorie content – 215 kcal per 100 g.

Prepare curd cheese as follows:

Pour the milk into a stainless steel pan, add some salt and put it on medium heat;
When the milk boils, add acetic acid to it. The milk will immediately curdle, that is, the curd will separate from the whey;
Boil the mixture in this form for a couple more minutes and remove from the stove;
pour the mixture from the pan into a colander with gauze and let the whey drain;
As soon as the excess liquid has drained as much as possible, collect the ends of the gauze and form a bag. In this form, we hang the bundle over some container for several hours;
as soon as the set time has passed, squeeze out the gauze bag well and place the contents under a press and put it in the refrigerator to get rid of even more liquid;
in this form, the curd cheese should stand in the cold for 6 to 8 hours;
after that, add spices and spices to it, mix well.

Thus, the result is a very delicate curd cheese for morning sandwiches and holiday snacks.

Do-it-yourself processed cheese – possible and delicious

Many people have known processed cheese since childhood. Their purpose is very different: for hot toast, for making soups, for salads, etc.

You will need:

cow's milk – 1 l;
cottage cheese – 1 l;
butter (softened is better) – 100 g;
regular baking soda – 1 teaspoon;
salt – 1 tablespoon.

Preparation time is only half an hour for the process itself and 6-8 hours for hardening in the refrigerator.

Calorie content per 100 g of processed homemade cheese is 150 kcal.

How to make homemade processed cheese:

Pour the milk into a saucepan of a suitable size and bring it to a boil;
add all the cottage cheese to the milk and mix without turning off the heat;
cook this mass for 5 minutes over low heat;
it is necessary to prepare a colander with high-quality gauze and transfer the milk-curd mass onto it to allow the liquid whey to drain;
Next, you need to take a large frying pan and melt the butter in it;
put the mixture of milk and cottage cheese into the frying pan and melt for 15 minutes. It is necessary to continuously stir the contents so that it does not stick to the bottom and sides of the frying pan - this is very important;
as soon as the mass stops sticking to the walls of the pan and does not look like cottage cheese, it begins to stretch, then the processed cheese is ready;
It is recommended to put the processed cheese in the refrigerator for a while before eating it so that it hardens a little.

In some recipes you can find chicken eggs among the ingredients. Classic processed cheeses do not contain them, but for the sake of variety they can be used in the amount of 2 pieces, which must be added to a hot frying pan before placing the milk-curd mixture into it.

To give the processed cheese interesting flavors, you can use herbs, nuts, pieces of ham and even chocolate, which can be added to the cheese before hardening.

Great homemade Italian mozzarella

Italian cheese consists of the following ingredients:

milk - one and a half liters;
pure distilled water (this is important!) – 250 ml;
Pepsin or acidin-pepsin – 2 tablets are enough;
citric acid – a third of a teaspoon;
salt – 1 teaspoon.

It will take 60 minutes to prepare the mozzarella.

Calorie content – 270 kcal per hundred grams.

Making mozzarella cheese at home step by step:

You can supplement the product with herbs (basil, dill or other herbs).

Homemade recipe for the famous "Philadelphia"

Many of you have tried this cheese as part of many types of rolls and sushi. However, this cheese is also great on sandwiches and toast as a snack.

Ingredients for cooking:

milk – 1 l;
kefir - half a liter;
chicken eggs – 1 piece;
sugar – 1 teaspoon;
sugar - the same amount;
citric acid - enough on the tip of a knife.

Cooking time – 40 minutes.

Calorie content - per 100 g only 68 kcal.

How to make Philadelphia cheese at home:

pour the milk into a saucepan and bring to a boil, add sugar and salt to it, turn off the heat on the stove;
immediately pour all the kefir into the milk and stir;
pour the liquid onto gauze, collect it into a knot and let the serum drain for 20 minutes;
Beat the egg and citric acid well with a mixer or blender;
Add the gauze mass to the beaten eggs and beat well until smooth;
this way the cheese is ready.

It wouldn't hurt to add some greenery to Philadelphia.

With the advent of multicookers in the home, cooking various dishes began to be done in a new way. Cheese can also be prepared using this miracle of technology.

So, for example, you can take a liter of milk and mix it with sour cream and kefir (a tablespoon of each), leave it overnight in some insulated place. When you wake up in the morning, pour the liquid into the slow cooker and heat for 1 hour. Place the mixture on cheesecloth or a sieve and allow excess liquid to drain freely. So, you can get very tasty cheese.

To prepare hard cheeses, it is better to stock up in advance on items that can be used as a very heavy press. This way, the cheese will really become hard, as it should be!

You can store homemade cheese in the refrigerator for no more than 7 days. After this period, various undesirable reactions will begin to occur in truly natural cheese, which can lead to unpleasant and painful sensations in the human body.

Another interesting and detailed recipe for making cheese at home is in the next video.

Hello dear readers. I really love homemade cheese. I like the recipe to be simpler. But at the same time the dish turned out very tasty. I really can’t get around to making hard cheese, but I need to tinker with it a little. I have never cooked Adyghe cheese at home. But I tried it in Crimea and I really liked it. I'm talking about homemade Adyghe cheese.
Very tender, not sour with a creamy aftertaste. We also used Adyghe cheese to prepare Greek salad, as well as feta cheese.

I know. Previously, we often cooked, then ate. And I always want to try something new and interesting. My recipe is simple; my mother often used it to prepare cheese for us.

To be honest, I like homemade cheese more than the plastic cheeses that are sold in our supermarket. One thing is the presence of village milk. And it’s better if the village milk is thick.

The advantage of Adyghe cheese is the natural raw materials for its preparation. It is useful for children and adults, and pregnant and lactating women.

The calorie content of Adyghe cheese is approximately 270 kcal per 100 grams of product.

The soft and delicate taste will not leave you indifferent. Moreover, the ingredients are more than simple.

Ingredients for making cheese:

3 liters of milk
1 liter of kefir

Were you surprised by the amount of ingredients? Me too, when I found out the recipe. Our friends shared the recipe with us. I don’t know how they make it in dairies, but it can be prepared at home. If you know how to cook Adyghe cheese correctly, write the recipe below in the comments.

Making Adyghe cheese is even easier. From this amount of ingredients we got 550 grams of delicious homemade Adyghe cheese.

I try to prepare cheeses at home and try different recipes because I like to have a cup of aromatic tea with a piece of cheese for breakfast. Sometimes I eat cottage cheese with honey. Well, sometimes there is oatmeal. But every day I get tired of oatmeal for breakfast and want to diversify my breakfast. So that it’s both tasty and healthy.

I was cooking. It turned out 300 grams of cheese. But the cheese was also very tasty. I recommend trying it if you haven't tried it yet. The recipe is very simple.

We bought milk at the local market from friends. We made kefir ourselves from milk. You can say all the products are rustic. I’ll say right away that I don’t know whether cheese from store-bought products will work or not, I don’t know. Because I’ve never made cheese from them. As you know, the milk there is powdered.

To make cheese you need to boil 3 liters of milk. I took a larger saucepan so that the milk wouldn’t “run away.” Pour kefir into boiling milk in a thin stream while stirring the milk.

But I read, searching on the Internet, that kefir can be replaced with regular whey or even lemon juice. But I have an original recipe with kefir. That's why I try and cook with kefir.

The milk will curdle. Leave the milk on the stove until it boils. When you see pieces separated from the whey, the cheese needs to be strained. It boiled for me for about a minute. It is important not to overheat it, otherwise the cheese will be hard.

Usually you need to wait until the serum turns greenish. So that the milk curdles well.

A lot of whey remains. I have more than 3 liters left. The whey is tasty, not sour. You can cook many different dishes from it or drink it just like that. Moreover, there is no salt in the whey. The whey is not sour, I would even say sweet. Very pleasant to the taste.

Then the whey drains and we collect the cheese into a ball, while I tied the gauze. Be careful the mixture is hot. Next, you need to put a press on the cheese. I cover it with a plate and put a bottle filled with water on top.

You need to leave it under pressure for 2-3 hours. But I didn’t leave it like that for long and left it for 1 hour. The cheese turned out great. I had it with feta cheese. I left it under pressure for a long time and it was rubbery and dry.

I pour out 0.5 liters of whey and dissolve half a tablespoon of salt in it (for 1 liter of whey, 1 tablespoon of salt) and dip the cheese into the salty solution. Next, I covered it and put it in the refrigerator.

But of course, before that we tried Adyghe cheese. The cheese turned out to be very, very tasty.

Don't be afraid that it won't work out, everything will work out. Moreover, you already know how to prepare Adyghe cheese at home.

It can be added to salads, eaten with honey, as well as with herbs and vegetables. I add this cheese to it. Sometimes I cook with feta cheese, sometimes with Adyghe cheese. It turns out very tasty. You can make sliced cheese for the holiday table. You can get a natural and healthy product in a matter of hours.

We ate half of it almost immediately. Our children really love homemade cheese, especially our daughter. She eats it without bread, tea or vegetables.

So try it, cook it. You will succeed. Enjoy your meal.

Fermented milk products are very beneficial for our body. And the palm, of course, belongs to cheese. It is the one that holds the record for calcium and amino acid content, and is also a very tasty product. However, few people can cook. It must be kept for a long time to ensure ripening. In this case, a lot of criteria are observed: temperature, humidity, lighting.

In addition, you will receive your first head no sooner than in a few months. But if you can’t wait that long, but really want to start making cheese, then pay attention to soft varieties. Today we will talk about how to cook it at home, as well as what dishes to offer your guests using it.

Product benefits

At first glance, why waste your time when you still have to buy raw materials; isn’t it easier to go to the store? It seems like yes, but the cheeses that are produced in modern production are not at all the healthy and natural product that you would like to see on your table. Any businessman is only interested in getting maximum profit, so dyes and flavors, taste and appearance improvers, as well as preservatives are added to the finished product. Therefore, such products will lie on the counter for a long time without changes.

Only better

The right cheese is an ideal source of vitamins and minerals, a real concentrate of the entire constellation of beneficial substances for which milk is famous. But you can only prepare a quality product with your own hands. However, before moving on to the recipes, let's remember what soft cheese is. This is a very simple product with a simple taste that is unlikely to appeal to everyone without exception. But at the same time it is very useful. Now let's talk in more detail about how to prepare Adyghe cheese at home.

Let's get down to business

Before moving on to practice, you need to study the theory. Having mastered this simple procedure, you will be able to delight your family with a tasty and healthy product every day. Below we will talk in detail about what Adyghe cheese goes well with, what to prepare from it and how to serve it. In the meantime, we need to get the fermented milk product itself.

The process is very similar to making cottage cheese. You will need 2 liters of homemade milk and 700 g of kefir, salt and spices, as well as thick gauze and a colander. This amount will yield about 0.5 kg of fresh and healthy cheese. The production process itself is simple. Pour the milk into the pan and wait until bubbles and a film appear on the surface. No boiling required. Pour out the kefir (you can replace it with homemade yogurt). The coagulation process begins, and whey forms around the lumps, which turns from white to greenish.

Now you can turn off the heat and stir for a few more minutes. Now you need to take thick gauze and place it in a colander. Carefully pour the hot mass on top, sprinkle with salt and spices, mix carefully and tie tightly. As soon as the whey has drained, transfer the gauze with its contents to a flat surface. If you want to get a dry product, you can put pressure on it or leave it to drain under its own weight. Let it cool to room temperature and put it in the refrigerator. It doesn’t last long, only 5 days, so don’t prepare a large portion right away. Now you know how to make Adyghe cheese yourself. Let’s talk further about what to cook from it.

Delicious pastries

For some reason, many people believe that to prepare amazing dishes you need to use only hard cheeses. On the contrary, soft varieties are lower in calories, high in calcium and protein, and in addition, they can add a luxurious touch to familiar dishes. Add to this the fact that, unlike hard cheese, you can make Adyghe cheese yourself. What to cook with it? This question cannot be answered immediately. Let's start in order.

The simplest option is tortillas with cheese in a frying pan. To do this, knead regular dough. You will need three glasses of flour and 200 g of boiling water. Knead these ingredients into an elastic mass and roll into layers 3 mm thick. Place mashed cheese on top, squeeze out garlic. Now gather the edges and roll out lightly again. You can give the products the shape of chebureks, this will not affect the taste. They are baked in a dry frying pan and greased with butter.

But Adyghe cheese is useful not only for flatbreads. It would be good to ask the Georgians what to cook from it. It is their favorite ingredient in their cuisine. Wonderful Ossetian pies and fragrant buns will become signature dishes in your family.

Hot snack

The housewife will have no problems with a delicious dinner if there is Adyghe cheese in the refrigerator. What to cook with it? Try a hot appetizer that can be used as a side dish or main dish. You will need 1.5 cups of rice. It needs to be boiled until soft. Now let's prepare the main ingredients. Melt 3 tbsp in a frying pan. spoons of butter and fry the onion, cut into rings, in it. Add cheese, and after a couple of minutes - 2 sweet peppers, chopped into strips. Mix everything and add rice. So Adyghe cheese can be useful for a quick dinner. Let's consider further what to cook from it.

Festive dish

The holiday is approaching, but you absolutely don’t want to repeat last year’s table? Try the amazing chicken drumstick with the most delicate filling. So let's get started. You will need a kilogram of fresh and well-washed drumsticks. It needs to be prepared, that is, pockets must be made under the skin. Now it's time to remember the secret ingredient. In general, when talking about what can be prepared from Adyghe cheese, many chefs immediately remember the most delicate paste, which also includes garlic, dill and olive oil. All this is whipped in a blender along with cheese, and then used for sandwiches or pies. In our case, the tender mixture will serve as the filling for the drumstick. After that, generously wrap it with strips of bacon and put it in the oven.

Vegetarian fish

When you look at the cuisines of the peoples of the world, you are simply surprised how many options there are for what to cook from the resort, which can become your favorite for many years. So, to prepare the fish you need cheese and nori leaves for sushi. The procedure is very simple. Cut the cheese into oblong pieces, then place the green leaves one by one on a plate and lightly moisten them with water. Now we twist it like candy, moisten the edges and pinch it. There's just a little bit left to do. Prepare a simple batter, flour and water will go into it, you can add an egg or cheese if you wish. Dip the envelopes in batter and fry in a frying pan.

This is not all that can be prepared from Adyghe cheese. You can collect recipes throughout your life and surprise your friends with new dishes.

Adyghe cheese is tasty on its own and goes well with other ingredients. Now we will tell you recipes for preparing delicious dishes from.

Recipe for khachapuri with Adyghe cheese

Ingredients:

For the test:

flour - 4.5 cups;
sugar – 1 teaspoon;
salt - a pinch;
fresh yeast – 25 g;
eggs – 1 pc.;
butter – 50 g;
milk - 2 glasses.

For filling:

Adyghe cheese – 300 g;
butter – 100 g.

Preparation

Grind the yeast with sugar, add warm melted butter and egg. Mix well and pour in warm milk. Then gradually add the sifted flour and knead the dough. It should be quite soft, but not stick to your hands. Place the dough in a container with warm water, cover it with a napkin and leave to rise. When it comes up, knead it and let it come up again.

Sprinkle the table with flour, divide the dough into 3 parts and roll one of them into a layer about 5 mm thick. Place grated Adyghe cheese and butter in the center. Then we gather the edges of the dough together, turn it over and roll it out again with the filling. The thickness of the cake will again be about 5 mm. Transfer it to a baking tray lined with baking paper. Brush the top with beaten egg. Bake at 200 degrees for 20 minutes.

Place the finished product on a dish and grease with butter. Serve immediately while the khachapuri is still hot. We do 2 more products in the same way.

Recipe for dumplings with Adyghe cheese

Ingredients:

Adyghe cheese – 400 g;
sugar – 1 tbsp. spoon;
salt - a pinch;
water – 0.5 cups;
eggs – 1 pc.;
flour.

Preparation

Break 1 egg into a deep bowl, add sugar, salt, water and beat it all well with a mixer. Now gradually add flour and knead the dough. It should turn out pretty cool. Roll out the finished dough into a thin layer and cut out circles with a glass. Three Adyghe cheese on a coarse grater and place 1 teaspoon on each piece. We pinch the edges of the dumplings. Place in boiling salted water and cook until tender. Serve dumplings with Adyghe cheese to the table hot, topped with sour cream.

Recipe for Adyghe cheese pie

Ingredients:

For the test:

flour – 2.5 cups;
dry yeast - ¼ teaspoon;
warm water – 1 glass;
vegetable oil – 1 tbsp. spoon;
sugar – 1 teaspoon;
salt - a pinch.

For filling:

Adyghe cheese – 200 g;
spinach – 100 g;
butter – 100 g;
dill, cilantro, green onions - 70 g each.

Preparation

Chop the greens and spinach, add softened butter, chopped cheese and mix well until smooth. For the dough, mix yeast with flour, add sugar, salt, oil and water. Leave for about 20 minutes. After this, press down the dough, turning it into a flat cake, in the center of which we place the filling. Fold the free edges towards the center and pinch. Then gently press the cake with your hands again, giving it the appearance of a flat cake. We leave a small hole in the center so that steam can escape. At 220 degrees, bake the pie for about 15 minutes, and then grease with butter.

Recipe for soup with Adyghe cheese

Ingredients:

carrots – 2 pcs.;
potatoes – 400 g;
tomatoes – 2 pcs.;
Adyghe cheese – 300 g;
vegetable oil;
herbs, salt, spices - to taste.

Preparation

Cut potatoes and 1 carrot into arbitrary pieces, put them in a saucepan, add 1 liter of water and cook until tender. Then drain the liquid, crush the vegetables, pour in the liquid again and bring to a boil. Cut the tomatoes into cubes and fry them in vegetable oil along with grated carrots. Add vegetables to the soup. Cut the Adyghe cheese into cubes and fry in vegetable oil over low heat until lightly browned. Place the cheese in the soup, add spices and salt, herbs and boil for another 3-4 minutes.

Salad recipe with Adyghe cheese

Ingredients:

Preparation

Peel and seed the pumpkin, cut into cubes and fry in butter for 10 minutes. After that, transfer it to paper towels to remove excess fat. Place washed and dried lettuce leaves on a flat dish, place the pumpkin on top and evenly distribute the pieces of cheese. For the dressing, mix olive oil, salt, mustard and pepper. Pour the mixture over the salad.