Soft and delicate sour milk cheese, whose roots come from the Circassian cuisine, won its position in the market and was named Adyghe. The raw material is cow's milk, rarely goat or sheep. The taste of cheese is spicy, moderately salty, soft and tender in texture. A lot like mozzarella or mascarpone . The color is white, or very light yellow. The cheese contains 19 g of protein, 16 g of fat and only 1.5 g of carbohydrates, caloric content is 225 kcal. Useful properties of Adyghe cheese are due to the high content of essential amino acids, polyunsaturated fatty acids, vitamins A, B, H, PP, calcium and a multitude of trace elements.
What is useful Adyghe cheese?
Enzymes improve the intestinal microflora, help digestion. A great benefit is the use of cheese to people with bone problems, since a high calcium content strengthens them. A small amount of salt allows you to eat cheese with hypertension, because excess moisture will not stay in the body and, accordingly, the pressure will not increase. People who are obese can use Adyghe cheese as a substitute for hard analogues, with higher fat content and calorie content.
The use of Adyghe cheese in cooking, including during a diet, is limited only by imagination. It is eaten as an independent dish, and added to salads, cheese soup, make snacks, fry. Combining Adyghe cheese with herbs, you can get a sauce, or a tasty and useful spread on bread.
Watching for the correctness of nutrition, you need to carefully approach the selection of cheeses. Adyghe cheese for weight loss does not pose a serious danger, if not eat its heads. Nutritionists recommend eating up to 100 grams of cheese, preferably in the morning.
Recipe for home Adyghe cheese
Sitting on a diet, you can eat Adyghe cheese, especially your own production.
Ingredients:
- milk - 4 liters;
- serum 1 l;
- kefir 100-200 ml.
Cooking method
Serum for several days at room temperature to continue to sour (to speed up the process, add 100-200 ml of kefir). Fresh milk boil until the appearance of foam and slowly, for 30 minutes, pour the serum into it. Boil the milk for 15 minutes before the appearance of flakes. The resulting flakes (curd mass) strain through a colander, lightly salt. In order for the cheese head to have a beautiful shape, it is placed in a special form, or basket, which you can buy on the market. Shelf life of such cheese is up to two weeks.