Adyghe cheese on whey.
We will only need whey and milk.
If you do not have homemade whey and homemade milk, you can try to cook from store-bought products.
The serum should be slightly acidified - to do this, leave the serum at room temperature for 4 days and then store it in the refrigerator for 3 days. I cook cheese once a week, and I always have whey (for the next cheese, the whey from the previous cheese remains).
Heating of milk - to a temperature of 83C, whey - 75C.
Consumption is about 1.3 - 1.5 liters of whey per 3 liters of milk.
Cooking time (excluding heating) is 15-20 minutes.
During the addition of whey to milk, we do not mix the milk, but constantly keep the milk heated.
The cheese is prepared by self-pressing.
The first coup is in 10-15 minutes.
The second coup is in 30 minutes.
About 2 hours after cooking, the cheese cools down and can be put in the refrigerator.
For long-term storage, lubricate the storage mold with vegetable oil.
5 янв 2023
