Adygei cheese

Adygei cheese

Ingredients:

3 liters of pasteurized milk

1 liter of kefir

1-2 h. salt spoons

Preparation:

At first we need to weld serum from kefir, we put it on small fire and we wait so far cottage cheese will separate, there will be green liquid, and cottage cheese will emerge, it will take about 5 minutes

Then it is necessary to filter everything through colander or gauze, the turned-out tasty cottage cheese can be eaten, it the gram 250 will turn out where that.

The turned-out serum (it there will be where that less than a liter), it is necessary to leave at the room temperature for 2 days that it has well turned sour.

In two days we will bring to the boil fresh milk, to lower fire and to pour in our turned sour serum (at first sight will seem that no changes have happened to serum, even the smell will be pleasant, but do not pay attention that had to it happens already it happened), on slow fire our milk is quickly displaced and gives all the protein, cheese by cake layer will rise by top having separated from serum, it will occur mine through 5-7.

Then to switch off fire, it is possible to catch accurately cheese colander or strainer in bowl, or at once to filter through gauze

Then we will salt our cheese, we will well mix, and it is possible to suspend in gauze over sink for about 30 minutes that liquid has flown down. Then to form head, and to put cheese under small press, I have made here such design

Between two plates, from above liter jar with water, the allocated water can be merged, then and to put with press cheese for the night in the refrigerator.

Next day accurately to remove gauze, and it is possible to eat!

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