To date, the variety of cheeses is impressive with his incredible choice. On the shelves with dairy products, it is possible to find cheese for every taste - from a solonic solid to the fermented with spicy notes of various spices. Among the most popular representatives of the cheese kingdom, Adygei cheese is a special place - a product with a soft consistency, magnificent taste qualities and a rich chemical composition.
The value of Adygei cheese
Cheese from Adygea In addition to the excellent taste, it has a whole spectrum of substances essential for the body. Moderately salty product has an average degree of fatty, so it is often included in the dietary diet of people with a violation of the work of the heart system and the digestive organs. In addition, the dairy product is a source of many valuable compounds:
- group vitamins in;
- amino acids;
- vitamins A, P, NN;
- polyunsaturated fatty acids;
- protein substances;
- mineral compounds;
- trace elements.
How to make Adygei cheese?
To enjoy a slice of a gentle cheese, it is not necessary to run into the nearest store. Useful milk product can be easily prepared independently. To do this, it will take some patience and a pair of ingredients, such as whole milk, salt and serum, or any other milk product (kefir or source).
So why start cooking soft Adygei cheese?!
- First you need to bring to a boil 2 l of fresh homemade milk.
- During boiling, we gradually pour 3 cups of sour serum or kefir, and carefully stir.
- After the appearance of small curd flakes, the fire must be turned off, and the container to retain for a while to the side.
- After the flakes fall on the bottom of the liquid, it is necessary to strain through the colander, on the walls of which will remain future cheese. For this, it is impossible to suit a special form for cheese, which includes dishes for filtering and weighting.
- In order for the glass all excess serum to leave the form at 12 o'clock, pre-climbing it with a weight loss.
- After the specified time, the cheese should be placed in a serum and salt solution at least by 3-4 days (2-3 cent. L. Per 1 liter of the milk product).
That's all! Adygei cheese is ready to eat! Bon Appetit!
Adygei cheese in cooking
The dairy product with a soft structure is in demand both in self-form and as part of various dishes. Cheese is harmoniously combined with vegetables and fruits in various salads, used when baking vegetables, pastries and enriches the taste of stuffs in various rolls and other snacks. And what kind of delicacy is a slicer of cheese, branched in breadcrumbs and roasted in a pan with various spices!
Cheese from Adygea is also indispensable as part of various stuffs and paste sauces. Well, small gourmets will fall to taste cheesery and cheesecakes based on a useful dairy product, which can be cooked at home without the slightest labor!
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