Всего 2 ИНГРЕДИЕНТА и соль - готовлю САМЫЙ ПРОСТОЙ домашний СЫР из молока (Адыгейский сыр)

To make homemade cheese, the main thing is to take good milk! In the video, I cook the simplest Adyghe cheese according to the classic recipe, and in my favorite way, with which my cheese always turns out perfectly. I tell you why I choose a non-classical recipe, and why this recipe is faster and easier. With it, cheese will turn out even for someone who has never cooked it before!

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00:00 Description of what will be in the video
00:54 A non-classical way of cooking. Advantages
01:34 Where can I get the enzyme?
02:01 Making cheese
04:52 Differences between Adyghe and Ossetian cheeses
05:29 Preparing the brine
06:18 Classic way of cooking
07:58 Announcement of the next video

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🍴Ingredients (non-classic version)

2 liters of milk (I have goat)
enzyme according to the dosage (I talk about the enzyme in detail in the video)

Classic variant

3 l milk (cow)
1 l acid whey

Brine for young cheese (10%*)

1 liter of serum or water
100 g salt
1 tbsp natural vinegar or lemon juice if using water or non-acid whey from fermented cheese
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*Standard brine strength for cheeses is 18-20%, but for young cheeses I like 10% the most - experiment and choose how tasty it is for you.

#cheese #homemadecheese #cheesemilk

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