Adyghe cheese at home

Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.

Step 1

Pour the milk into a saucepan and place it on the fire. Bring the milk to a boil.

Step 2

Add kefir to the milk in a thin stream and wait until curd flakes appear.

Step 3

As soon as the flakes sink to the bottom of the pan and the whey becomes transparent, drain the mass into a colander previously covered with gauze. Salt the resulting mixture to taste.

Step 4

Squeeze our mixture well, wrap it in cheesecloth and put a press on top. Leave the cheese for 10 hours, during which time all the excess whey will drain.

Step 5

The cheese can be left in the refrigerator for a few days, this will add flavor. Then cut into pieces and serve.