Adygeyan cheese: composition, useful properties, how to cook it

Fans of healthy food often prefer low-fat products, light and pleasant for digestion, which do not cause unpleasant feelings and fit perfectly into recipes for first, second courses and snacks. One such product is the tender Adygean cheese, which has long been a favorite of many people. To understand its benefits for the body, let's take a closer look at the technology of preparation and useful properties.

What is the difference between suluguni and adygei cheese

In order not to confuse the two traditional Caucasian cheeses, you need to know how they are made. The Adygean recipe is based on pasteurized milk and is made very quickly. In this case, the output is a soft curd product without crusts, which is not characterized by flaking.

Suluguni cheese is cooked longer, pressed and aged, so it often has a layered surface and acquires a yellowish creamy color. Such cheese is considered to be a hard brine type, and its fat content can be up to 50%. Therefore, suluguni is a less suitable product for dietary or children's diets.

Both cheeses are considered medium sour and not too salty (for example, compared to bryndza). Both products have a nice mild creamy taste, but suluguni is more malleable and suitable for melting. You can combine these cheeses in different products: they complement each other well.

Composition and calories

Adygeyan cheese is one of the simplest and therefore most useful dairy products. Its composition uses only milk and salt, as well as an acidic agent to curdle the milk. At the output, the caloric value of such a product reaches only 260-330 kcal per 100 grams, and the fat content in the dry matter usually varies between 40-45%.

Carbohydrates in it are up to 3 g, while protein - about 18 g, and fat - about 20 g, depending on the composition of the initial raw material. Therefore, Adygeyan cheese is considered a dietary product, which is introduced in the diet of athletes, when losing weight, as well as give to children and the elderly.

The cheese contains a rich set of minerals and valuable substances:

• vitamins of groups B, A, PP, H;
• calcium, magnesium, phosphorus, sodium, iron, zinc and copper;
• valuable animal proteins and fats, lactose;
• lactic acid bacteria that normalize the digestive process.

At the same time, properly prepared cheese does not contain any dangerous compounds and is not harmful to the body. In "industrial" cheese may contain additives against caking and souring, emulsifiers and even flavorings, so be vigilant when buying the store product.

What is the usefulness of Adygean cheese

Due to its natural composition, this cheese has maximum benefits for the body. It is allowed and even recommended in children's diets, in the diet of the elderly with digestive disorders, during medical diets and for weight loss.

First, the product is low-calorie, but nutritious. It gives the body the necessary proteins, which are important for building muscle mass and strengthening the immune system, as well as for normal mental activity. Secondly, fermented dairy products are invaluable for establishing healthy digestion, eliminating flatulence and discomfort, and smoothing out the passage of coarse dietary fiber.

In addition, Adygean cheese helps:

1. Maintain a normal heart rate and blood pressure.
2. Regulate the water balance in the body, preventing dehydration.
3. Strengthen the skeleton, nails and hair, develop healthy muscles.
4. Enrich the blood with young cells for its active movement through the blood vessels.
5. Regulate nervous activity, preventing the development of depression, fatigue and exhaustion.
6. Control appetite: on the one hand, sour milk products stimulates the separation of gastric juice and increases digestion, on the other - for a long time and discourages snacking between meals.
7. Normalize the microflora in the mouth, preventing the development of cavities and strengthening tooth enamel.
8. Maintain youthfulness and elasticity of the skin, a healthy resistance of the body to external negative factors.

For women

For women, Circassian cheese is useful during premenstrual period: it helps to balance the hormonal background, improve mood and normalize digestion. Also, the use of fermented milk products will help improve skin tone, eliminate dark circles under the eyes and traces of fatigue.

For Men

For men, Adygean cheese is a treasure trove of easily digestible protein that promotes muscle development, strength and stamina. Also, light cottage cheese kills bad body odor and promotes the production of healthy seminal fluid. In addition, dairy products stimulate proper heart function, which according to disease statistics is even more important for men than for women.

In pregnancy

During pregnancy, it is dietary white cheese in combination with plant foods will supply the body with amino acids, folic acid and other vitamins necessary for the healthy development of the fetus. This cheese does not cause digestive disorders, normalizes the hormonal levels and promotes the proper development of the skeleton, nervous system and internal organs of the fetus. Moderately sour and salty Circassian cheese usually does not cause nausea and keeps you strong throughout the day.

When breastfeeding

When breastfeeding, Adygean product will improve the quality of milk, saturating it with calcium and the necessary amino acids for the baby. He will contribute to the normalization of maternal excretion, in addition, it usually does not cause allergies in children. It is this kind of cheese is better to prefer during lactation, leaving for the future all the heavy and fatty hard varieties, which are much worse to digest.

For children

Children need cottage cheese to strengthen the skeleton and active growth. It is not too fatty and is well digested without overloading a child's sensitive digestion. Soft cheese is the most natural and nutritious of all similar varieties, so it is approved and recommended by pediatricians for children's diets.

The benefits of Adygean cheese for weight loss

On diets, it is very important to monitor the caloric content of food, so Adygean cheese is ideal to complement any food. It gives the necessary reserve of protein to keep the body healthy, helps normalize metabolism and gastrointestinal microflora, gently envelopes the walls of the stomach, protects the mucosa from irritation during starvation.

Adygeyan cheese contains the optimal rate of healthy animal fat, which is necessary to maintain normal brain and physical activity. The product promotes rapid satiety and control of hunger.

If you exercise intensively to lose weight, cottage cheese will help maintain tone and replace fat mass with muscle mass or lose excess weight without harming the body.

In addition, the moderate salinity of the product will not interfere with the elimination of fluid from the body and will allow you to maintain an optimal water balance. Therefore, it can safely be included in the diet in the presence of sports and passive weight loss.

Adygeyan cheese in medicine

To support the body after serious illnesses and chronic diseases, doctors often prescribe patients a healthy diet, which usually includes dietary dairy products. Adygeyan cheese, along with cottage cheese, is one of the safest and most nutritious:

1. It is low in fat and doesn't stress the liver or pancreas.
2. Its soft texture helps soothe mucosal irritations and avoid heartburn.
3. Lactic acid bacteria help establish microflora and start healthy digestion, reducing the chances of bloating, flatulence, constipation or diarrhea.
4. Milk's proteins and fats help the body recover faster and restore strength and vigor.

For diabetes

The product has a low glycemic index and allows you to satiate the body without sugar spikes. Therefore, diabetics not only can, but also need to consume Adygean cheese to feel satiated and high performance.

In pancreatitis

With pancreatic diseases, it is important not to overload the digestive system, eat only light, low-calorie food of soft consistency. Adygeyan cheese helps to support the body and relieve inflammation as quickly as possible, and after treatment with starvation helps to restore the normal digestive process more quickly.

When Gastritis.

When the mucosa of the gastrointestinal tract is damaged, reduced acidity or heartburn, a neutral product of natural milk becomes a good component in the diet. It coats the stomach, helping to relieve irritation and smooth out the effects of coarser foods. By adding Circassian cheese to the diet, exacerbations of the disease can pass faster.

Harms and contraindications

The dietary product has virtually no contraindications thanks to its lightness, low fat content and delicate texture. In moderate amounts, it can be consumed even with gastritis, GI diseases, liver and kidney diseases. However, in the presence of serious problems with the digestive system before introducing cheese to the diet should consult a doctor.

The only condition in which Adygean cheese should not be eaten is lactose and dairy products intolerance.

Nevertheless, it should be borne in mind that dairy products are perishable and require strict adherence to cooking techniques. Therefore, improperly produced or stored cheese can cause harm to health. Stale food can lead to food poisoning and intestinal disorders, nausea, liver pain, and diarrhea. In addition, if the milk is not heated enough or stored too long, it can form a harmful substance tryptophan, causing headaches and general malaise.

How to make adygeyan cheese at home

The technology of preparing the product is very simple. You need only 3 components: milk of any fat content, whey or kefir, and salt. Sour milk component must be introduced to enrich the cheese with beneficial bacterial cultures. But if you get enough acid whey, the milk can curdle badly - then add 1-2 spoons of natural lemon juice or a few crystals of citric acid.

Here are a few different recipes - choose the right one. The preparation of cheese is about the same.

With whole milk

The simplest classic recipe is from cow's milk, although such cheeses are also made from sheep and buffalo milk. To get about 1 kg of finished cheese, you need about 5 liters of the original product. At 4-5 liters of milk will go 1 liter of kefir or whey.

Preparation of .

1. Put the milk on medium heat and warm to 95-97 degrees, that is, do not bring the product to a boil, otherwise the cheese will be less useful and too tough. As it heats, introduce the acid, stirring the liquid so that it does not stick.
2. With the appearance of foam, reduce the heat and simmer the mixture for about 10-15 minutes. In this process, the milk should separate into curd and whey. Ready mass will be when the whey is no longer white or cloudy, and almost transparent.
3. After this, the liquid is poured through a colander or sieve, covered with gauze in two layers. It is important to let the water drain completely. Otherwise, the cheese will be loose. The remaining whey can be used for dough. At this stage, salt the cheese: introduce 1-1.5 tsp. crystals into the mass. Be guided by your taste. At the same time you can add herbs and spices.
4. Next, the product is covered and sent to a cool place for 1 day. You can use the fridge or the balcony in winter. The cheese is left exactly in a colander, as it will continue to drain.

Already in a few hours the product will be pressed and ready to eat. You can remove the gauze and store the cheese in a closed container for about 5 days.

With goat's milk

You can prepare a delicate cheese from goat's milk, but the processing of such a product will require a special approach. Milk should be brought to a boil, and for souring add vinegar: for 2-3 liters, 4 spoons will be enough. Enter the acid after boiling and keep the mixture on the fire until the formation of characteristic lumps.

Next, the same steps: strain the cheese through a colander with gauze and salt to taste. To get rid of the specific taste of milk, you can add aromatic herbs to the finished mixture. After this, the cheese is simmered. The mass is placed in a dry cast-iron skillet or wok and kept on low heat until the edges are melted. Then the cheese is kept in the refrigerator according to the classic recipe.

From cottage cheese

An unusual version of Circassian cheese is obtained with cottage cheese. This is not the usual Adygean product, but also a very tasty and hearty snack. Such cheese is not suitable for thin people, since it has a higher caloric value. For cooking you will need:

• cottage cheese - 1 kg;
• butter - 100 gr;
• milk - 1 l;
• chicken eggs - 3 pcs;
• salt to taste;
• A pinch of baking soda.

To make cheese, you need to mix cottage cheese with milk, bring to a boil and keep on low heat for about half an hour. It is necessary to stir the dairy components all the time, so that they do not stick around the edges. After this, the product is decanted, the remaining ingredients are added, everything is thoroughly mixed and again put on the fire for 10 minutes.

The finished mass is placed in suitable forms and sent to the refrigerator until it cools completely. Such cheese can not be stored for a long time.

What is Adygean cheese eaten with?

Delicious and unobtrusive cheese is almost universal in its processing and goes very well with many components. It can be combined with most products also because it has a low caloric value and slightly increases the energy value of dishes. Therefore, it is used in everyday recipes, delicacies and even in diet diets.

The only exception is desserts. While soft cream cheeses like mozzarella and even feta are often used to increase the nutritional value of fruit salads or in the preparation of dairy desserts, Adygean cheese requires a certain dose of salt. Therefore, it is not suitable for sweet dishes.

The best flavor combinations of Adygean cheese are with chicken fillets, onions, tomatoes, cucumbers, light bread, basil, parsley and garlic. It's also a great substitute for delicate cheeses in salty salads with added fruit.

What you can make with adygeyan cheese

1. Its soft consistency allows you to enter it in omelets, casseroles, cream soups.
2. Circassian cheese is fried in batter and served in vegetarian shawarma and similar snacks.
3. When cold, it is added to salads like Greek and canapés with vegetables, red fish and seafood, pieces of chicken and fruits such as pears, grapes and melons.
4. For the second course Adygean cheese can be added to stews of eggplant, tomatoes, bell peppers, sprinkled on roasted zucchini, stewed with legumes.
5. Also from such soft cheese make excellent sauces with lots of flavorful herbs, onions and garlic, tomato, nuts and not only.
6. Stuffing with the addition of cheese is put in flour dishes: dumplings, khachapuri, pies. In addition, it can simply be used on sandwiches with vegetables, meat or fish, eggs.
7. In dietary nutrition, Adygeyan cheese can replace melted analogues of the varieties "Druzhba" and "Amber", which have an increased caloric value. With it, you can prepare a rice salad, an appetizer with garlic and egg, and use it on a pizza.

How to choose and store adygeyan cheese

1. If you decide to buy ready-made adygeyan cheese in the store, the most attention will require its shelf life. Since adygeyan cheese belongs to the young, its shelf life is only 15 days for the usual version and up to 50 for smoked.
2. In addition, you need to assess the appearance of the product. Fresh adygeyan cheese has a uniform white or yellowish color, like whey. But such a shade should kind of come from within. Dry yellow crusts on the surface indicate that the cheese is already old.
3. The consistency of the cheese should be soft, lumpy, and easily crumbled or crushed. Cheese with high fat content will smear, leaving a distinctive mark, and boiled cheese will be more elastic and stiff at the break. There are usually no pores in the cheese: they are characteristic of cheese, while Circassian cheese - it is soft lumps, tightly adhering to each other.
4. Among other things, you should pay attention to packaging. Brine cheeses are usually sold with added whey, ideally in containers or from the barrel by weight, but you can also find sealed film. Make sure that the lamination does not touch the edges of the product with a seam, otherwise they will have to be trimmed just in case. Contact with the film is potentially hazardous to health.
5. The product must not contain preservatives, which can be added to extend the shelf life of the product.
6. The taste of adygeyan cheese is not too sour and salty, more creamy and delicate, otherwise you can talk about a violation of production technology.

If, however, you choose the products for the independent creation of Circassian cheese, you can breathe a sigh of relief. Homemade cheese is obtained from milk of any fat content, the main thing - choose a good whey, otherwise you will have to add lemon juice for curdling.

It is desirable to take products from a proven local manufacturer - then there is a higher probability of absence of E-agents that prevent the normal processing of milk. Salt should be regular, without iodine. It is acceptable to add any herbs: fresh or dried, - onions, garlic and even paprika. But usually all these components can be introduced already during the preparation of various dishes, and the overall piece of cheese is left original.

Storage: Store adygeyan cheese in the refrigerator at a temperature of 2-5 degrees, not more than 5 days. To preserve its pleasant taste and useful properties, keep it in a closed container or jar, because such a product can absorb foreign odors.

Can I freeze

Almost everyone has a powerful freezer in the kitchen, and we are used to freezing many useful products for convenience: fruits and vegetables, meat and fish, ready-made sauces and desserts. The unfortunate news is that freezing dairy products is not recommended: cheese or cottage cheese not only lose their useful properties, but most often lose their pleasant aroma and characteristic taste.

There will probably be no harm from frozen cheese, but the product will cease to be valuable. Therefore, it is better not to freeze cottage cheese, and cook or buy it in small portions, especially since it is made very quickly and easily.

Why is adygeyan cheese bitter?

Properly cooked Adygei cheese will not be bitter - this is the prerogative of strongly fermented cheeses, in which the fermentation process goes differently. Since Circassian cheese is made from fresh pasteurized milk, not pressed and not stored longer than 2 weeks, bitterness can not be.

The exception may be cheese made from goat or sheep milk, which itself has a specific flavor, especially when it comes to mountainous areas where herbs rich in essential oils grow. In such cases, bitterness is not a problem. The same taste is often found in feta cheese.

However, if the cow's cheese is bitter, it is likely to have unfriendly bacteria or fungi, and such a product should be thrown out or at least carefully treated with heat. It is better to fry this cheese in a pan, and not just let it go to dumplings or pancakes.

To distinguish a bad bitterness, it is enough to rely on your experience: such a hue usually accompanies a bad taste of old milk, an abnormal for cottage cheese smear consistency, harshness, like over-acidified kefir, and similar signs. The taste can be similar to rancid butter; this occurs with the curdling of unripened protein.

You can get bitter when you break the technology of cooking, when the milk is not warmed up enough, added too little whey (other acid), salt, or do not send in time into the cold. Over-acidic cheese should be thrown away to avoid food poisoning.

Interesting facts about Adygean cheese

Cheese cheese, which came to our tables from the Caucasus, is one of the most delicate and easy dietary products, which has several advantages over its counterparts.

1. Not everyone knows that Adygeyan cheese does not need to mature: it is kept in the cold for just one day, after which you can safely serve it as a snack or cook any dish. This greatly accelerates the production process and delicacy, so this business is considered very profitable.
2. Crumbly cottage cheese product has the ability to melt and become soft and a little "rubbery" when fried or stewed in a microwave oven.
3. There are beautiful legends associated with Adygean cheese that speak of its divine origin. A beautiful girl, later named Adyif, saved a lonely herd from a storm, and as a reward, the god of cattle and farming Amish shared with her the recipe for delicious cheese.
4. Of all the soft curd varieties, it is Adygean cheese that most often adds various spices and herbs to get a flavorful spicy product.

Everyone can make Adygeyan cheese with their own hands: this requires neither experience, nor special equipment, nor special products. So spoil yourself and your family with a simple and healthy snack in a variety of servings.

Photo of Adygean cheese