I'm making homemade cheese
Today I'm sharing with you a recipe for a cheese that's as close to Adyghe cheese as possible. It only takes 40-50 minutes to prepare. 🔥 You can use any milk with a fat content higher than 3%.
This cheese can be fried and is just as good as halloumi. 😋 It doesn't even require any special equipment. If you don't have a cheese mold, you can easily use a regular colander lined with cheesecloth.
This cheese will keep in the refrigerator for 5-7 days.
Ingredients:
•Milk 3% or higher - 3 liters.
•Vinegar 9% - 25 ml.
•Water - 75 ml.
•Salt - to taste.
Preparation:
1) Heat the milk to 85-95 degrees Celsius or just until foamy.
Stir occasionally to prevent the milk from burning. 2) Once the desired temperature has been reached, slowly add vinegar diluted with water and begin to gently push the curds. Once the milk residue (whey) turns pale green, you can remove the cheese and shape it.
Don't stir the cheese in the mold, just press it lightly.
3) It's a good idea to place the cheese under a light weight to help it form and become firmer. I used a kettle filled with water for this. 😁.
4) After the first 10 minutes, remove the cheese from the mold and flip it over. Then, add salt and press it down for another 10-15 minutes. Then remove it again, re-cook it, and add salt to the other side again. Afterward, it's best to let the cheese cool completely, but it's also delicious warm.
Bon appétit!