Usuba
Adyghe Cheese from Milk and Kefir
Soft fresh cheese made from milk and kefir with eggs. Turns out tender and plastic. You can add dried herbs or garlic if desired.
- Prep
- 480 min
- Cooking
- 60 min
- Total
- 540 min
- Standard serving
- 258.5 g
Ingredients
Total 4
Instructions
- 1
Step 1
Beat the eggs with salt. Pour the milk and kefir into a saucepan and heat to approximately 40°C.
- 2
Step 2
Without bringing the milk mixture to a boil, slowly pour in the beaten eggs, stirring constantly. Bring to a boil and simmer over low heat, continuing to stir, until the whey completely separates from the cottage cheese mass.
- 3
Step 3
Pour the contents of the pot into a colander lined with 2–3 layers of cheesecloth. Let cool and drain completely.
- 4
Step 4
Twist the edges of the cheesecloth and squeeze out the excess liquid. Place the cheese in the cheesecloth under a press overnight. A food container filled with water or any heavy object will work as a press.
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