Adyghe cheese

First we need to boil kefir whey.

We put it on a small fire and wait for the cottage cheese to separate.

A green liquid will appear, and the curd will float, this will take about 5 minutes.

Then you need to strain everything through a colander or cheesecloth.

The resulting serum must be left at room temperature for 2 days to sour.

After two days, bring fresh milk to a boil, reduce heat and pour in our sour whey.

On low heat, the milk quickly curdles and gives up all its protein, the cheese rises to the top, separating from the whey, this will happen in 5-7 minutes.

Then turn off the fire, you can gently catch the cheese with a colander or strainer in a bowl or strain it straight through cheesecloth.

Then we will salt our cheese, mix well and you can hang it in gauze over the sink for about 30 minutes to drain the liquid.

Put the cheese under a press overnight.

Enjoy your meal!