Home-Made Adygean Cheese with Dill and Sweet Red Pepper

Submitted by Russian_Cuisine on Tue, 01/29/2019 - 11:05.


Milk 2/3 G (2.5 L)
Kefir 15 fl oz (500 mL)
1 sweet red pepper
Dill 5 stalk


Chop a dill and a sweet pepper as thinly as possible.

Pour a milk into a glass sauce-pan, and heat slowly, until the milk's temperature turns 185 F (85 C).

Then, pour a kefir into the hot milk, stirring permanently.

Put the dill and sweet pepper into milk, stirring permanently.

When a milk's whey turns light and almost transparent, turn the heating off.

Cover a colander with a 2-fold fabric, and pour everything from the sauce-pan to the colander.

When a dripping stops, sprinkle a cheese with a salt, and turn around.

Repeat turning 2-3 times, to let all whey to drip-off.

After that, the cheese is ready to eat.