Adyghe Cheese

Bring fresh milk to a boil. While stirring, slowly add 9% vinegar (1–2 tablespoons per 3 liters of milk) until the milk curdles and separates into curds and clear liquid (whey). If using herbs, spices, or garlic, add them at this stage. Immediately pour the mixture onto a colander, let the liquid drain, flipping the warm cheese to drain the other side. After cooling, the cheese is ready to eat. Any leftover cheese can be stored in salted whey: place the cheese in a bag, pour in some whey, tie it, and refrigerate.