How to make Adyghe cheese at home: you will need kefir

Adyghe cheese is an ingredient in many restaurant dishes. This product is extremely juicy and tender, with a pleasant creamy flavor. Especially if you cook it at home. It is also very budget-friendly. It is ideal for baking and salads.

The idea of making homemade Adyghe cheese was published on the Instagram page of chef Elena Dyachenko (elendan30).

Ingredients:

• kefir - 750 ml
• milk - 2 liters
• dried parsley - 0.5 tsp
• salt - 3 tbsp
• whey - 1000 ml
• dry thyme - 0.5 tsp
• dried dill - 0.5 tsp

Method of preparation:

1. Pour milk with a fat content of 3.2% into a saucepan. Bring to a boil.

2. Pour kefir of any fat content into the boiling milk and stir with a spoon. At this step, turn off the heat.

3. After 2 minutes, some of the flakes will fall to the bottom and a green liquid will form.

4. Cover the colander with a double layer of cheesecloth. Pour in the curd mass. Leave for 2 minutes to drain the whey.

5. Add a little salt, and spices and mix. Gather the edges of the cheesecloth. Put a plate and a press on top of the curd mass. Leave in a cool place for 10-12 hours.

6. Dissolve the salt in the whey. Pour over the cottage cheese. Keep in the refrigerator for 2-5 days.