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Passport & Plate - Adygei cheese

Russian Federation | Wednesday, 12 March 2014 | 1 photos

1 liter of milk (I 3.5%)
1 kg of cheese (preferably homemade 9-18%)
3 eggs
100g softened butter
1-1.5 tsp salt
1 tsp soda


How to prepare this recipe
In the boiling milk curd lay .Since boiling cook for 25-30 minutes (no more ) over medium heat, stirring gently .Put the pan on the free sieve, lay a layer of gauze to 2-3 and put boiled in milk curd, whey to drain off .Once the whey has drained , put the still warm curd back into the saucepan . Add eggs, butter , salt and baking soda (this is for porosity , but the taste you will not feel it ) .Mix everything and put on fire ( slightly above average ) , stirring constantly , for 10 minutes .Take a suitable container (I have a plastic container ) , spread it with butter , put the curd , smooth spoon. Once the cheese has cooled, put the container in the refrigerator for 2-3 hours.Capacity to turn the dish and you can try ! Bon appetit! :)


The story behind this recipe
My journey to the south of Russia runs through the Caucasus republic of Adygea, which is famous for its salt with garlic and cheese, cooking, and taught me that in one of the mountain villages. Dairy product tastes tender, salty and porous. But the main thing in this recipe that turns natural course without any additives. Cheese is made very easy, and not only without any extra costs in time, but without the use of any sophisticated equipment.

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