Cheese is very versatile: it is suitable for both a festive and everyday table, it is used at home and in a restaurant, they drink wine and eat pasta with it, adults and children adore it, it is part of many dishes, and a huge variety of its varieties allows set a rich table with this product alone. In addition, cheese contains a lot of calcium and phosphorus, its use has a beneficial effect on the musculoskeletal system, improves eyesight, skin condition and heart function. Naturally, so valuable product I always want to keep it at home, and since it is more profitable to buy in bulk, many owners stock up on it for future use. But this is only worth doing if you know how to properly store cheese. Otherwise, this expensive delicacy may dry out or become moldy, which will not benefit the family budget.
Enterprises specializing in the production of cheese store their products in special cellars and cellars, where the temperature ranges from 6 to 8 ºС, and the humidity is maintained at 90%. Under such conditions, cheese protected by a special casing can ripen for months, remaining fresh for as long as the production process prescribes.
Of course, it will not work to recreate the atmosphere of cheese cellars at home. However, we all know that you can keep this product longer in the refrigerator - however, sometimes it spoils too quickly. This happens because not everyone knows how to store cheese in the refrigerator. Some prefer to keep it in the door or next to the freezer, believing that this way it will be better preserved. In fact, both of these storage methods are highly undesirable.
The optimum temperature for cheese is 6-8 ºС in the vegetable compartment of the refrigerator or on the shelf as far as possible from the freezer. It is there that storage should be organized so that the pieces of cheese do not freeze and are not subjected to temperature changes. The product, which is kept in the refrigerator door, changes taste after a while and begins to crumble as a result of temperature fluctuations.
Before you put the cheese in the refrigerator, you should pack it well. After opening the store vacuum packaging, the piece must be wrapped in parchment or wax paper and placed in a container with a lid. You can buy a special cheesecake for this purpose. Put a piece of sugar inside the dish: it will absorb excess moisture, and mold will not appear on the cheese. Such packaging will keep the product in its original form for a long time, will not allow it to become weathered, moldy or absorb strong odors from other products.
Important: each piece should be wrapped in a separate package. If you want to keep cheese slices, pack pieces of each variety separately, otherwise your delicacy will acquire a completely different taste and aroma.
How long can cheese be kept in the refrigerator? Hard varieties are stored for up to 10 days, soft cheeses have a shelf life of 2-3 days (with the exception of very salty cheeses and tofu), and the processed product should not be kept in the refrigerator for more than two days. Vacuum packaging can extend the shelf life by 3-4 times, so if you have containers and bags from which air is pumped out, feel free to fill them with this product. You will probably use the delicacy faster than its expiration date.
By the way: you can store cheese without a refrigerator. To do this, wrap it in a cotton or linen cloth soaked in salt water, put it in a container, and keep it in the coolest place you can find.
Storage of different varieties
Universal storage conditions are not suitable for all cheeses: some varieties require a special approach. Let's try to understand the specifics of each of them.
hard varieties. Most "representatives" of durum varieties are stored for about a week and a half, but, for example, Parmesan or cheddar can be kept in the refrigerator for more than a month (of course, with proper packaging). When buying hard cheese, it is better to take a larger piece, because at your place it will lie longer than small piece. Packing parmesan and others hard varieties it is necessary with maximum responsibility, since they are stored for a long time. In addition to parchment, parmesan can be wrapped in foil or cloth soaked in saline. If necessary, you can freeze hard cheese and store for about 3 months, however, it will lose its beneficial features and start to crumble, so set the cheddar, gruyère, or parmesan on festive table will not work. Thawed product is best used for baking or cooking.
Cheese with mold. Many gourmets do not think at all about how to store blue cheese, but meanwhile this delicacy is very specific, and it needs special conditions. The shelf life of varieties such as Roquefort, Camembert and Brie is 7 days. Once every 2-3 days, you need to let the product “breathe”, taking it out of the package for 30-60 minutes. Blue cheese has a strong smell, so remember to pack it in parchment paper and airtight containers. Otherwise, it will disappear, a strong unpleasant smell will settle in your refrigerator, and mold can spread to other products.
Soft brine varieties. You can store soft cheese for no more than 3 days, packing it in parchment and putting it in an airtight container. The shelf life of varieties such as cheese, suluguni, mozzarella, Adyghe and feta can be extended by placing the cheese in brine. To do this, prepare a 16% solution, pour it into glass jar or a container, put the cheese in the brine and close the container with a lid. Before use, Adyghe cheese and other salty varieties can be soaked in milk or boiled water for 8-10 hours. This will remove excess salt and prepare the product for consumption. Do not pour boiling water over the product - such a measure will make the Adyghe or mozzarella less valuable in nutritional terms and may change their taste. If feta, mozzarella or Adyghe cheese is moldy, you can’t cut off the spoiled edge and eat them, because in soft cheeses the fungus quickly penetrates the product and increases the likelihood of poisoning. If desired, soft varieties can be frozen. They will have less useful substances, however, defrosted Adyghe cheese or feta can be chopped into salads and used in cooking.
Homemade cheese. A homemade product can be stored for about 3 days, put in an enamel or glass dish and closed with a lid. It is strongly not recommended to keep it in a plastic bag. If you bought too much homemade cheese, it can be divided into small portions, put in the freezer and stored there for several months.
Depending on the production method, tofu can be firm or soft. This cheese is made from soy milk and is highly revered by the Eastern peoples. Tofu keeps well in a refrigerator at a temperature of 6-8 ºС. How long it will last depends on how you take care of it. If you wash tofu every 3-4 days with running water, it will delight you with excellent taste for at least two weeks. You can also store it in a jar of clean water, closing it with a lid and placing it in the refrigerator. The water in the tofu jar needs to be changed every 1-2 days. Tofu can be frozen: it will keep in the freezer for about 5 months. However, low temperatures will cause the cheese to become grainy and difficult to slice.
Please note: an hour before eating cheese of any kind, you need to remove it from the refrigerator so that it warms up. In this case, the aroma of the product will be revealed best.
Storage errors
Improper storage conditions can lead to problems. Some of them can be eliminated if they are detected in time. Therefore, I recommend checking any cheese periodically for drying and mold. Most often, consumers face the following difficulties.
Drying. Since the humidity level in the refrigerator is far from ideal, it is not worth storing cheese there without packaging. In specialized stores, pieces of this delicacy are often wrapped in paper. You should not leave Parmesan or Adyghe cheese in such a package, because they will dry out rather quickly in the refrigerator. You can try to restore a product that has lost moisture by putting it in milk for a while.
Mold. Cheese must be stored under the right conditions at the right temperature to prevent mold. If the trouble has already occurred, it is better to cut off the top layer affected by the fungus, and use the rest when preparing sauces or pizza. This, however, can only be done with hard cheeses such as Parmesan or Cheddar. It is better to throw out soft cheese when mold appears.
Loss of structure and change in taste. If the product is stored outside the refrigerator or subjected to temperature changes, it may change its taste and begin to crumble. The same thing will happen if you keep parmesan, mozzarella or Adyghe cheese in freezer. In addition, many useful substances are lost during freezing, so it is better not to resort to it unless absolutely necessary.
Smell change. Sealed packaging is needed not only to protect against drying out, but also so that the cheese does not absorb the smells of other products and does not give them its aroma. If you store Parmesan unwrapped, don't be surprised if it smells like garlic or cabbage after a while. And, for example, Roquefort will saturate everything that is in the refrigerator with its smell. So be sure to pack the cheese in an airtight container, with each piece in a separate bowl. If you put pieces of different varieties in one container, they will certainly be saturated with the smells of each other, even if each piece is wrapped in foil or parchment.
Despite some capriciousness, under the storage conditions, the cheese lies quite well. In order to keep it at home for a long time, buy this delicacy product with a crust - it perfectly protects it from air and mold. Also, try not to buy too much of this delicacy for future use and do not cut it in advance, as the shelf life of sliced cheese is drastically reduced.
Your brownie.
A lot of legends and fictions go around this delicious product. But the Adyghes have their own version of the history of its origin. As if the recipe for Adyghe cheese was told by God because the girl saved animals from a natural disaster. There is nothing special about the origin of the dish. It is really useful, valuable for our diet, has a bright taste and delicate structure.
But it is also worth paying attention that a lot will depend on the reproduction of the recipe, including calorie content and usefulness. If you can be attributed to people for whom diet is above all, then this product is what you need.
Composition and calories
Before you start learning how to prepare such an ancient product, you should find out how it is useful, how to store it, and much more, for example, about its taste.
It is worth paying attention to the fact that this is a dietary product. In terms of its composition, Adyghe low-fat cheese, its calorie content is only up to 240 kcal. It is useful to absolutely everyone, including children from a year. In order for the benefits of a fermented milk product to go into the future, you need to eat about 25 grams daily. When prescribing a diet for yourself, be sure to include it in your diet.
Did you know that can sour cream be substituted? This is skimmed cream, in the old days this product was called a butter dish.
Many nutritionists claim that the fat content of the product is so high that it is strictly forbidden for many suffering from digestive stagnation to eat it. But if the product is made independently, having previously studied the entire process of its preparation, then the output will be useful product with a minimum percentage of fat.
Adyghe cheese has a unique taste and has already been proven that he has a high nutritional value . It is easy to understand that, like any other dairy product, it is highly digestible by the body.
People who care about diet above all else should know that 100 grams of this ingredient contains only 16 grams of fat, one and a half carbohydrates and nineteen proteins.
The useful and rich composition of the fermented milk product combines almost all groups of vitamins and useful microelements. In addition, it contains amino acids, beta-carotene and mineral salts.
The benefits of daily use of this ingredient are enormous:
- strengthening of tooth enamel;
- improvement of the hair structure;
- beneficial effect on the skin;
- good influence on nervous system, will help to cope with depression or with any stressful situation;
- helps to improve the digestive tract;
- has high levels of calcium. It is recommended to eat Adyghe cheese as often as possible for those who have bone fragility or during the recovery period after fractures.
Contraindications to the use of the product
Like any other product, cheese home cooking can harm the human body. In what cases can it be called useful? And in what way does it cause colossal harm?
The main element of the product, which can be called harmful for certain groups of people - tryptophan. This acid can adversely affect human health. She is harms those who are prone to migraines, headache may occur when eating.
Another contraindication - you can not eat Adyghe cheese if you are allergic to sour-milk products. For all other categories of people, it is useful and necessary in the diet.
Contraindications include children under one year of age. Like any other fermented milk product, for children digestive system such a delicacy is too heavy and should not be eaten.
In addition, the product can be harmful if it has passed its expiration date or has been damaged during transportation.
Is it possible to make Adyghe cheese on your own
Like any other fermented milk product, the Adyghe delicacy can be prepared at home. But before you do this, you need to understand what it consists of. The composition of the product may include both goat and cow's milk(whole, homemade). And you also need kefir or yogurt and salt.
In addition to this recipe, there are many others adapted to our time. For example, with the use of pasteurized milk or with the addition of a variety of herbs and spices. Our proposed option is less high-calorie, healthy and tasty.
Storage of Adyghe cheese and its purchase
In the event that you are not going to cook goodies at home, it will be useful for you to know how to choose quality product in the shop. And how to store Adyghe cheese.
Cheeses have been part of the human diet for a long time. place of honor, and the culinary potential of this product is inexhaustible.
It is ubiquitous, and from the abundance of assortment on the counter, you can be confused - what kind or type give preference.
Any buyer seeks to buy fresh, high-quality and tasty cheese.
To find one, you need to “get acquainted” with the desired product and it is desirable to do this. at the selection stage so as not to miscalculate with the purchase.
When choosing cheese on the counter, first of all, you should pay attention to how fresh it is and how much time it has left to “live”, i.e. for the timing of it.
What does the law say?
Large enterprises of modern industry, private cheese dairies are working at full strength to satisfy customer demand and saturate this segment of the market with its products.
The state is on guard consumer interests and controls production, thus acting as a guarantor of quality products entering the market.
According to the legislation of the Russian Federation, the production process of cheeses regulated by Federal Law No. 88-FZ, which established the technical regulations for the production, storage, transportation and sale of cheese and others.
Law of the Russian Federation "On Protection of Consumer Rights" for producers (manufacturers) of cheese duty imposed establish the expiration date for a given type of product and place this information for the buyer in an appropriate way.
Under the expiration date, the legislator understands the period after which the goods considered unsuitable for intended use (clause 4, article 5 of the Law).
Article 5 of the Consumer Rights Protection Law. The rights and obligations of the manufacturer (executor, seller) in the field of establishing the service life, shelf life of the goods (work), as well as the warranty period for the goods (work)
- For goods (work) intended for long-term use, the manufacturer (executor) has the right to establish a service life - the period during which the manufacturer (executor) undertakes to provide the consumer with the opportunity to use the product (work) for its intended purpose and be liable for significant shortcomings that have arisen through his fault.
- The manufacturer (executor) is obliged to establish the service life of a durable product (work), including components (parts, assemblies, assemblies), which, after a certain period, may pose a danger to the life, health of the consumer, cause harm to his property or the environment. The list of such goods (works) is approved by the Government of the Russian Federation.
- The service life of a product (work) can be calculated in units of time, as well as other units of measurement (kilometers, meters and other units of measurement based on the functional purpose of the product (result of work)). (as amended by Federal Law No. 212-FZ of December 17, 1999)
- For foodstuffs, perfumery and cosmetic products, medicines, household chemicals and other similar goods (works), the manufacturer (executor) is obliged to establish an expiration date - the period after which the goods (work) are considered unsuitable for their intended use. The list of such goods (works) is approved by the Government of the Russian Federation.
- Sale of goods (performance of work) after the expiration of the established expiration date, as well as goods (performance of work) for which an expiration date should be set, but it is not set, is prohibited. (as amended by Federal Law No. 212-FZ of December 17, 1999)
- The manufacturer (executor) has the right to establish a warranty period for the product (work) - the period during which, in the event of a defect in the product (work), the manufacturer (executor, seller) is obliged to satisfy the consumer's requirements established by Articles 18 and 29 of this Law.
- The seller has the right to establish a warranty period for the goods, if it is not established by the manufacturer. If the warranty period is set by the manufacturer, the seller is entitled to establish a longer warranty period than the warranty period set by the manufacturer. (Clause 7 as amended by the Federal Law of December 17, 1999 N 212-FZ)
If the buyer, for any reason, nevertheless purchased the product with expired expiration date, or the purchased cheese turned out to be poor quality, you can demand from the store at your discretion:
- expired cheese for goods with normal expiration date;
- replace defective product analogue another manufacturer, and, if necessary, recalculate the amount paid for it;
- money for a purchase;
- do discount.
The seller is obliged accept the buyer's claim with the relevant requirements, regardless of whether the purchased goods are saved. To avoid unpleasant surprises with expired cheese, can be determined its expiration date:
- factory label on which relevant information is available;
- for plastic or casein numbers, pressed into the body of the cheese;
- according to the information printed on the head of cheese with a stamp with indelible paint or laser and other methods marking.
This information is indicated on bulk products.
Expiration dates packaged cheese are mainly placed on co stickers glued to the product. In addition to the date of manufacture and expiration date, such cheeses must also indicate date of packaging.
Often on the label of cheese you can find an indication not of the expiration date, but on shelf life. For this type of food product, the shelf life and shelf life match.
It is necessary to sell the product from the moment it is packaged no later than 20 days, storage should take place at t not higher than +10 °С and the limiting indicator of relative humidity 80%.
How to save?
Cheese is a unique, living product, it is constantly in the process of development, but it gets to the sales counter already ripe, and sometimes even overripe.
This is primarily reflected in palatability Oh- the cheese becomes unnecessarily spicy, and sometimes acquires a rancid taste.
In addition, this delicacy "loves" to absorb foreign odors, so it is better to store it separately, wrapped in foil or, in extreme cases, in cling film.
Terms and conditions of storage different types cheese differ, but absolutely all of them suffer from temperature fluctuations and changes in relative humidity.
Storage temperature
Optimal temperature regime during storage of most varieties and types of cheese fluctuates within 4-8°C.
At lower temperatures and during frosts the cheese loses its shape or begins to crumble, delaminate. In addition, its specific taste properties are distorted.
At a temperature above 10-15°C the consistency (structure) and taste of the dairy product changes and progressive growth begins pathogenic microorganisms.
Humidity indicators
For cheeses, it is recommended to maintain humidity in the keeping rooms. at the level of 85-92%. Extremes of indicators negatively affect the quality of cheese. Thus, very low humidity leads to drying out, and high contributes to the deterioration of taste, decay and damage.
Terms by type
Cheese expiration dates are influenced by the following: factors:
- composition of the product;
- humidity of the product itself;
- the amount of salt it contains;
- the presence or absence of a shell on it.
hard and semi-hard
most popular among cheeses are its hard and semi-hard types: Parmesan, Cheddar, Dutch, Gouda, Russian, Kostroma, Poshekhonsky, Latvian, Maasdam, Oltermani, King Arthur, Dor Blue, etc.
In the retail trade network, the sale of packaged hard and semi-hard cheeses is 15 days. At home, they must be in a refrigerator on the bottom shelf at a temperature from +4 to +8 ºС and humidity 90% .
However, each type of cheese has its own, individual, storage features. Maasdam and Russian, for example, at t from +2 to +6 ºС at humidity 85% may lie up to 120 days, and even more Parmesan - up to six months(well-made - in general, up to 10 years).
Dutch cheese loves the temperature from +6 to +8 ºС and air humidity 90% . Under such conditions, he lives in a package up to 120 days.
Dor Blue is also stored near three months, however, the temperature likes lowered - from 0 to +2ºС and you need to keep it wrapped away from other products so that the noble mold of this delicacy does not get over to them. As for other types of hard cheeses, their shelf life varies and can reach six months.
At home, hard / semi-hard types of cheeses are not recommended for storage in polyethylene packaging, since this packaging blocks their ability to breathe and they spoil: appear on the surface different kinds molds, putrefactive bacteria, yeast.
The presence of yeast in cheese is indicated by the appearance pink spots, and the presence white blotches indicates the emergence of putrefactive microflora in the product. Therefore, for storage it is better to use parchment or foil.
In addition, hard / semi-hard types of cheeses, as well as perfectly preserved in a closed enameled or glass bowl with a piece of sugar, which will absorb excess moisture.
AT open form You can’t leave these cheeses for a long time, as this makes them spoil faster.
The maximum shelf life in the refrigerator of packaged hard / semi-hard cheese brought from the store is - 8 days. In the absence of a refrigerator, cheese wrapped in a cloth soaked in salt water can be stored up to 5 days in a cool place, preferably dark.
Hard/semi-hard cheeses in paraffin wax have a shelf life of 1 month longer than their counterparts wrapped in polymeric materials. In the latter, the packaging often does not adhere tightly to the cheese, which contributes to the formation of mold. The shelf life of cheeses of this type is reduced by another month if they are placed in refrigerators, where t from 0 to +4 ºС.
Pickled
Not less than popular with the people pickled cheeses- Suluguni, Brynza, Feta, Mozzarella, Chanakh, Adygeisky Tushinsky, Lori, Chechil, etc. The expiration dates of these cheeses vary, and often the reason for differences in setting expiration dates is package(container) in which the finished product falls.
The container can be made from polymer materials, in which case the expiration date will be 30 days. AT glass dishes filled with brine (marinade) cheeses are stored longer - 75 days. At home, pickled cheeses are best removed from polymer containers and stored in cold conditions.
Suluguni, for example, after purchase, it is advisable to immediately put it in a container or glass jar and store it in brine at t not more than +6 ºС. Lifespan of this product can be extended, if you place it for a while in fresh water, and then pour it with the prepared solution and salt (400 g of salt per 1 liter of boiled water at room temperature), stand for a day and replace it with more sparing solution(200 gr. salt per 1 liter of water).
One of the varieties of Suluguni is Chechil cheese, or in the common people cheese "pigtail". It is braided into a pigtail at the final stage industrial production. Factory packaging allows this cheese to be stored about two months. In loose form, it can only be month. The smoked version of the pigtail retains its properties for 3 months. It is recommended to store Chechil in the refrigerator.
Adyghe, as well as Suluguni, is better stored in glass containers in cold conditions (at t from +2 to +6 ºС), freezing is contraindicated as well as a long stay at room temperature.
He can stay in the fridge Couple of weeks, but its beneficial properties will disappear after a few days.
In a vacuum, Adyghe cheese will be able to live longer - about a month. Smoked Adyghe cheese is stored much longer. Provided that the manufacturing technology is observed, "exemplary" smoked cheese does not lose its qualities even up to two years.
Pickled cheeses, however, like all others, it is better to purchase in such quantities to eat them in 1-2 days, and it is preferable to store in their usual humid environment - whey, brine or in sealed industrial packaging, preferably in a dark shelter at t not higher than +6 ºС. In whey, cheeses are not stored for a long time, but in brine - up to several months.
Fused
Processed cheeses are no less in demand among consumers. The new dairy regulation defines them as milk product, made by the method of "thermomechanical processing of cheese of one or more names and / or cottage cheese."
The raw material for the processed product is fast-ripening or mature hard/semi-hard cheeses. with expiration dates, defective packaging, as well as cheeses intended for melting, brine products, milk, cottage cheese with different fat content, biologically active additives, etc.
Expiration dates processed cheese directly depend on the quality of those who leave it, but, as a rule, all of them are stored long enough.
Processed cheeses are not divided by grade, but there are many types of this dairy product. To fused sliced cheeses include: Nevsky, Soviet, Russian, Dutch, Kostroma, Creamy, Table, Baltic, etc. The name of the cheese, as a rule, is explained by the presence of the corresponding original cheese.
At home, they are stored at a temperature from 0 to +4 ºС and humidity 85% no more three months from the date of packaging, and sliced cheese with smoked 30 days.
Another type of processed cheese - processed sausage cheeses.
Representatives of this species are: Smoked sausage, Tourist, Special, etc.
The shelf life of this dairy product depends on shells in which they are placed.
It can be paraffinic and polymeric.
Paraffin- the most environmentally friendly, but the shelf life in it is not long - no more than two months. AT polymer Cheese can be stored in film twice as long, as this material has strength and high protective insulating properties.
It is necessary to store sausage cheeses only in the refrigerator at a low temperature - no more than +4 ºС.
Another type of melted pasty cheese. On the counter they can be found with the following names: Hochland (creamy or assorted), Viola, President, Friendship, Amber, Wave, Moscow, etc.
They are stored at t up to +4 ºС and humidity is not higher 85 % before 30 days, and after opening the package - no more 5 days. Hochland cream cheese is stored longer - 6 months at t from +2 to +8 ºС.
Melted for dinner- another type of processed cheese. In retail chains, they are presented under the names: “With onions for soup”; "With mushrooms for soup"; "With porcini mushrooms for soup." Their expiration dates are unified - up to 4 months. Conditions of detention: temperature - from 0 to +4 ºС at humidity 85% .
Fused canning cheeses are cheeses with a fat content of 50%:
- sterilized;
- pasteurized;
- pasteurized with ham;
- in powder.
A distinctive feature of this dairy product is a long shelf life (when closed) - up to two years. The storage temperature range is quite large - from 0 to +20 ºС.
Curd cheeses (Ricotta, Mascarpone, Philadelphia, Almette, Bonjour, etc.) packed in polymer containers are stored up to three months at a temperature from +2 to +4ºС. Opened packaging guarantees the freshness of the delicacy only for three days.
Results
For maximum shopping satisfaction, need to be careful and always choose only high-quality, fresh products.
To do this, at a minimum, the product must be inspected, and sometimes smelled, and carefully examined. label.
Expiry date information on the product essential for the consumer and helps him navigate the choice of one or another.
The absence or presence on the counter of expired products indicate violation of the rules of trade by the seller, which entails the corresponding legal consequences.
Adyghe cheese belongs to the dishes caucasian cuisine. As a rule, Caucasians tend to make their own National dishes as spicy and spicy as possible, but Adyghe cheese has a delicate and soft texture. Thanks to his unique taste and pleasant aroma This type of cheese has become popular among different peoples. The benefits and harms of Adyghe cheese have already been fully studied, it has been proven that the product has nutritional and medicinal qualities that have a positive effect on the entire body as a whole.
Cooking Adyghe cheese
The recipe for the preparation of Adyghe cheese has a hundred years. Even in ancient times, not a single Caucasian family started a meal until dishes with Adyghe cheese were put on the table. Nothing has changed in modern times - the highlanders also enjoy popular and favorite dishes based on Adyghe cheese.
How is Adyghe cheese made?
The production of the product is based on fresh milk excellent quality and high percentage of fat content. For the production of cheese, cow, bark, and sheep can be used. whole milk. Milk product heated to 95 degrees in special vats, and then mixed with special beneficial lactic bacteria or whey.
After the reaction of heated milk and whey, curd-like flakes are formed on the surface of the liquid, which are carefully collected with the help of special gratings into a gauze fabric. After that, the rag bag is suspended, this allows the cheese to get rid of excess liquid. In this state, the product should be within a few hours. As soon as the cheese is freed from excess liquid, it is manually pressed, sprinkled with salt and formed into a semi-oval.
This production technology allows the product to save all most valuable qualities. A special advantage of the production of Adyghe cheese is that only natural high-quality ingredients are used in its preparation. The result is a tasty and healthy product that has a number of medicinal and healing qualities.
Useful qualities
Despite the fact that only three main natural ingredients are used in the manufacture of Adyghe cheese - milk, sourdough and salt - the product has a unique fortified and mineral composition. Among the vitamins, the clear leaders in content are vitamins such as C, PP, A, E, D. The mineral composition of the Adyghe cheese is also rich: calcium, zinc, iron, manganese, magnesium, potassium, copper, sodium.
When Adyghe cheese is prepared, its fat content depends on the percentage of fat content of the milk used. But in any case, both proteins and milk fats of this product are easily absorbed by the body. Due to this quality, Adyghe cheese belongs to dietary products. Calorie content of Adyghe cheese per 100 gr. equals 250 calories.
What is the benefit of the product?
Harm
When Adyghe cheese is used in the human diet, the benefits and harms of this product depend on the individual characteristics of the body.
The product is not able to have a negative impact on the human body, if the latter does not suffer from individual intolerance to milk protein. In all other cases, Adyghe cheese is absolutely harmless and has no obvious contraindications.
It must be clarified that if stored improperly, the product can turn into a dangerous dish. If the product is stored incorrectly, then after a couple of days a substance, Tryptophan, begins to form in the cheese. This substance belongs to amino acids, which, when ingested, increase the pain threshold. For a person, the appearance of Tryptophan in the body is characterized by an increase in headache or a manifestation of aching migraine.
The use of expired or spoiled Adyghe cheese causes severe poisoning and acute indigestion.
Proper storage of Adyghe cheese
Since the product consists only of natural ingredients, the longer it is stored, the less useful it remains. According to the rules, it is necessary to store the Adyghe cheese for less than a month, subsequently the product not only loses its useful qualities, but also becomes very harmful to the human body.
How to store Adyghe cheese?
- The ideal place for storing the product is a refrigerator in which the temperature of the medium does not exceed 6 degrees. Under these conditions, the product retains its unique benefits for one week.
- After opening the package (if the cheese was purchased in a store), the product must be transferred to a glass container that has a tight-fitting lid.
- It is not recommended to freeze Adyghe cheese, because after defrosting the product will lose some of its useful qualities, and when consumed, it will begin to break and crumble.
- Smoked Adyghe cheese can be stored in the refrigerator for several months, but the product must be freed from the effects of foreign odors.
- Since Adyghe cheese is excellent at absorbing foreign odors, it must be stored separately from products with specific or pungent aromas.
Cooking Adyghe cheese at home
The recipe for making real Adyghe cheese is known not only in the Caucasus. The recipe for Adyghe cheese at home is simple, it has several varieties:
- Adyghe cheese in a slow cooker. Pour 2 liters of sour milk into the multicooker bowl (you can replace kefir). Shake in separate bowl 3 chicken eggs with salt - you should get a strong foam. Add the resulting mixture to milk and mix thoroughly. On the multicooker, set the “Baking” mode and cook the dish until the alarm bell rings. After cooking, we filter the liquid, put the resulting mass with the resulting white flakes under pressure for a couple of hours. AT this recipe there is an important secret: the longer the cheese is under oppression, the tastier and more aromatic it becomes.
- Adyghe homemade cheese. Take half a liter of kefir, add 2 well-beaten chicken eggs to it, mix. Pour 2 liters of fresh milk into a separate saucepan, put the container on a small fire and, with slow heating, gradually pour in the kefir-egg mixture. The mass is prepared for 10 minutes, during which time the mixture should separate into liquid whey and curd-like flakes. After cooking, we throw the whole mass into a colander, in which a gauze layer of fabric is laid at the bottom, the liquid should drain, and “ cottage cheese»salt and put under oppression to get rid of excess moisture. Under pressure, the mass should be about 8 hours at room temperature. After that, it forms a semi-oval and puts the Adyghe cheese in the refrigerator for 3 hours.
Delicious recipes with Adyghe cheese
- Fried Adyghe cheese. How to fry Adyghe cheese? Dip the finished cheese in batter and fry on both sides over low heat in a pan. Recipe for making batter: beat 2 chicken eggs with a little milk and 2 tbsp. spoons of flour, salt.
- Baked Adyghe cheese. Baked Adyghe cheese goes well with vegetables. Cut the cheese into circles, put chopped or grated vegetables on it ( carrot, zucchini, potato etc.), salt, spread with mayonnaise and sprinkle with grated hard cheese. Place the dish in the oven for 15 minutes.
- Salad with Adyghe cheese. The main basis of the salad is diced Adyghe cheese, boiled cheese is added to it. chicken breast, 2 boiled chicken eggs, corn. The mixture is ideal as a dressing. sour cream and mayonnaise.
- Salad with Adyghe cheese and tomatoes. This salad is ideal for lovers of healthy food. To diced pieces of Adyghe cheese add tomatoes slices, cucumbers and pepper sweet cubes. Better for refueling olive oil.
- Vareniki with Adyghe cheese. Knead the dough based on water, eggs, vegetable oil, salt and flour. Filling: grated Adyghe cheese, greens. From the prepared dough, form small cakes, start them with the prepared filling, pinch the edges and boil in boiling water. The readiness of the dish is determined by the emergence of dumplings. Brush dumplings before serving butter and serve with sour cream.
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