CheeseXML 1.00
Adyghe cheese (acid whey)
Ingredients
| Whole milk, not ultra-pasteurized | 3 l |
| Sour whey, stood 3–5 days at room temperature | 1.4 l (1.3–1.5 l) |
| Non-iodized cheese salt | 0.5 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 83 °C Strain 3 litres of whole milk, not ultra-pasteurized and not previously frozen, into a heavy pot. Heat slowly, stirring so it does not catch. Appetissimo sets the milk at 83 °C — small bubbles start to rise along the wall just before that point. Do not bring it to a boil: the cheese may fail. | Heat · Milk preparation · Temperature: 83 °C | |
| 2 | Heat the sour whey to 75 °C In a second pot heat 1.3–1.5 litres of sour whey to 75 °C. That is a pasteurizing temperature; the whey was left to acidify for 3–5 days and must be heated before it meets the milk. | Step code · Milk preparation · Temperature: 75 °C | |
| 3 | Pour the whey down the wall Take a ladle and pour the 75 °C whey down the side of the 83 °C milk. The milk should split at once and peel from the pan. If it does not, the whey was not acidic enough — do not keep boiling; next time use older whey or a little citric acid in water. | Step code · Coagulation · Temperature: 83 °C · Until: Clear whey | |
| 4 | Ladle into a sieve and drain When the curd has risen and the whey is yellowish, ladle the mass into a sieve or a small hoop lined with cheesecloth. Drain, then turn the young head so it takes the basket mark. | Drain · Draining · Turn: Every 15 min · Drain: Draining in a colander; Duration: 30 min | |
| 5 | Salt and chill Salt to taste — about ½ teaspoon for this 3-litre make — on the surface after draining. Rest, then refrigerate. Appetissimo serves it the same day; eat within a few days while it is still mild. | Salt · Salting · Time: 30 min |
Adyghe cheese (acid whey)
Adyghe cheese · Difficulty: 1
Batch scale
Scale factor:
Description
Appetissimo home Adyghe: 3 litres of milk heated to 83 °C, set with 1.3–1.5 litres of sour whey heated separately to 75 °C. No packet culture and no rennet. Do not boil the milk; do not use frozen milk. Whey should have stood 3–5 days at room temperature so it is acidic enough to split the milk.
Recipe details
- Style
- Adyghe cheese
- Country
- Russia
- Region
- Adygea
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- Metric
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 3 l
- Expected yield
- 500 g
- Yield ratio
- 0.166667 ratio
- Active time
- 40 min
- Total time
- 2 h
- Scale
- For milk volume: 3 l
Ingredients
- Whole milk, not ultra-pasteurized — 3 l
Role: Base milk · Kind: Whole milk
- Sour whey, stood 3–5 days at room temperature — 1.4 l (1.3–1.5 l)
Role: Whey · Kind: Whey
Buy leftover whey from a cheese or tvorog seller, or keep whey from a previous make. If it is not acidic enough to split the milk, Appetissimo’s follow-up method adds ½ tsp citric acid in a glass of water.
- Non-iodized cheese salt — 0.5 tsp (Details: Salt: Dry salting; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Butter muslin / cheesecloth
- Colander
- Slotted spoon
- Cheese hoop / mold
Process
Heat the milk to 83 °C
Heat · Milk preparation
Strain 3 litres of whole milk, not ultra-pasteurized and not previously frozen, into a heavy pot. Heat slowly, stirring so it does not catch. Appetissimo sets the milk at 83 °C — small bubbles start to rise along the wall just before that point. Do not bring it to a boil: the cheese may fail.
Temperature: 83 °C
Heat the sour whey to 75 °C
Step code · Milk preparation
In a second pot heat 1.3–1.5 litres of sour whey to 75 °C. That is a pasteurizing temperature; the whey was left to acidify for 3–5 days and must be heated before it meets the milk.
Temperature: 75 °C
Pour the whey down the wall
Step code · Coagulation
Take a ladle and pour the 75 °C whey down the side of the 83 °C milk. The milk should split at once and peel from the pan. If it does not, the whey was not acidic enough — do not keep boiling; next time use older whey or a little citric acid in water.
Temperature: 83 °C · Until: Clear whey
Ladle into a sieve and drain
Drain · Draining
When the curd has risen and the whey is yellowish, ladle the mass into a sieve or a small hoop lined with cheesecloth. Drain, then turn the young head so it takes the basket mark.
Turn: Every 15 min · Drain: Draining in a colander; Duration: 30 min
Salt and chill
Salt · Salting
Salt to taste — about ½ teaspoon for this 3-litre make — on the surface after draining. Rest, then refrigerate. Appetissimo serves it the same day; eat within a few days while it is still mild.
Time: 30 min
Also known as
Circassian cheese
Also known as
Adygeiski
Storage
Temperature: 4 °C; Shelf life: 3 d
Packaging
No packaging
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Adyghe cheese at home from home or store milk; Creator: Appetissimo; Year: 2019; URL: https://www.youtube.com/watch?v=XxDqNykoVmM
Tags
Tag: For beginners; Tag: Ready the same day; Tag: Acid and heat; Tag: Vegetarian; Tag: Adyghe cheese; Tag: Without rennet