The benefits and harms of Adyghe cheese

The homeland of this type of cheese is the Republic of Adygea. The second name is Circassian, this is due to the fact that the product is considered by the Circassians, who are part of the national composition, a national pride. You can find out what the benefits and harms of the Adyghe cheese are after studying the principles of its manufacture and composition.

Production technology

The peculiarity of the preparation of a healthy Caucasian product is that it is made from pasteurized milk, heating up to 95 ⁰C. Since the cheese does not need to ripen, it takes little time to make. Cooking Adyghe cheese consists of 5 steps:

1. Usually, cow's milk is taken as a basis. But both sheep and goat will do. It is heated for pasteurization to 95 ⁰C.
2. Sour milk whey is gradually added to the milk. After mixing, the contents are curdled.
   
3. After 5 minutes, the milk curds are carefully collected in a basket made of willow twigs. It is she who "draws" ordinary patterns on the sides of the finished Adyghe cheese.
4. The basket is turned over, a future cylinder is created.
5. The final stage in the production of healthy Adyghe cheese is sterilization. In order to maintain the beneficial properties, taste and quality, a certain amount of salt is added to the product. Then they are stored in a cold and dark place for 24 hours.

The result is a resilient head. The taste is pleasant, delicate.

Composition and calorie content of Adyghe cheese

The beneficial properties of the Adyghe cheese are due to the components that make up it. To prepare it you will need:

• any purchased milk;
• serum;
• table salt.

With a high nutritional value, Adyghe cheese is considered low-calorie. One 100 g piece contains:

• carbohydrates - 1.4 g (mass fraction 1–2%);
• proteins - 18.9 g (59%);
• fat - 15.9 g (40%).

The calorie content of Adyghe cheese per 100 g is 225 kcal. In addition to these useful components, the Adyghe cheese is filled with amino acids, vitamins and other nutrients.

A list of vitamins with a percentage depending on the required norm per day:

• A (25%) improves vision and fights retinal diseases;
• B2 (16.8%) is good for growth and thyroid gland;
• B3 (23.9%) dilates blood vessels;
• B6 (9.8%) improves metabolism;
• B9 (9.5%) has a positive effect on the circulatory and immune systems;
• B12 (19.5%) is needed to prevent the development of anemia;
• H (8.6%) is responsible for the metabolism of carbohydrates, proteins and fats in the body;

The list of nutrients with a percentage of the required rate per day:

• calcium (50%) is responsible for bone strength;
• magnesium (6.2%) is involved in the conduction of nerve impulses;
• sodium (36%) is needed to prevent dehydration;
• phosphorus (44.5%) takes part in the process of bone formation;
  
• zinc (30%) promotes the production of anabolic hormones, improves the functions of the reproductive system;
• copper (6%) is responsible for proper bone growth.

The protein in the composition is easily digestible, and thanks to amino acids, the Adyghe cheese is considered very useful. And if a person is allergic to cow's milk, the product can be made from something else.The recommended daily rate of healthy Adyghe cheese is 80 g per day.

Why is Adyghe cheese useful for the body

The product is useful for athletes, as the composition is dominated by protein responsible for muscle growth. Recommended for pregnant women, lactating mothers, children. Adyghe cheese is easy to digest and digest. The load on the gallbladder and pancreas is minimal. In this, Circassian cheese is better than analogues.

List of useful properties:

• affects the production of mood hormone, therefore acts as a sedative for the nervous system;
• recommended for those who suffer from hypertension, as it normalizes blood pressure;
• due to the high content of vitamins, it improves well-being, strengthens the immune system and reduces the likelihood of developing cancer;
• improves the functioning of the digestive system;
• responsible for hair restoration, also strengthens nails, teeth, bone and articular tissue;
• has a positive effect on brain function, strengthens muscles.

Adyghe cheese is also useful for men, as it promotes the production of semen and sex hormones.

During pregnancy

Adyghe cheese is a source of useful vitamins and minerals. During pregnancy, a woman needs a lot of them to keep her baby healthy. In addition, just one piece of Adyghe cheese a day will help to cope with toxicosis, and the baby will not develop caries.

It contains healthy fats. The fat content of the Adyghe cheese allows a woman to replenish her strength, and her body receives nutrients. And since Circassian cheese is made from pasteurized milk, there is no risk of contracting a dangerous bacterium that causes listeriosis. What can not be said about other types, therefore, for expectant mothers, the benefits of Adyghe cheese are obvious.

You can not use the Adyghe cheese for gastritis, colitis and urolithiasis.

When breastfeeding

There is no thirst after eating cheese. Swelling does not appear, and milk is produced in sufficient quantities. Cheese is recommended to be eaten as a component of another permitted dish, rather than pure. For example, it can be chopped and added to a vegetable salad.

If a child has signs of an allergic reaction to Adyghe cheese, then it will have to be abandoned for a month, or even more. It is better in this case to consult a doctor. You should not use the product in case of kidney disease, gastrointestinal tract and high blood pressure.

For children

It is possible to give healthy Adyghe cheese to a child closer to the year, or, more precisely, at the eleventh month. The daily norm is 5 g. The product is introduced gradually, while it is necessary to observe the reaction of the child's body, whether there are signs of allergy. As they grow older, the daily allowance increases, by the age of two, you can give children 30 g of healthy cheese.

The ideal time for a cheese meal is before lunch. Then the digestive enzymes are most active. You can combine the product with vegetables or pasta (pasta), with bread. Then a balance will be achieved in the intake of fats, proteins and carbohydrates into the body (there are very few of these substances in the Adyghe cheese).

Is it possible to lose weight Adyghe cheese

This is the most dietary type of cheese that can be taken by those who want to lose those extra pounds. It has a high nutritional value and is included in the diet of someone who is overweight or those who tend to gain weight quickly.

Nutritionists recommend Adyghe cheese to children, athletes, the elderly and hypertensive patients. It is used when recovering from a serious illness or injury. Consuming 100 g of the product per day will not affect weight gain in any way; on the contrary, it will help burn excess calories.

Circassian cheese is ideal in combination:

• fermented milk and dairy products;
• duck, turkey, chicken;
• pasta;
• dough dishes (dumplings, pancakes, pies, khinkali);
• vegetables and herbs;
• fruits and berries;
• nuts, mushrooms and fish;
• buckwheat and other cereals.

Adyghe cheese at home: recipes

We learned the production technology earlier, but we want the product to retain its useful qualities during the cooking process at home. Before making the Adyghe cheese at home, it is important to choose one of several recipes and focus on it.

Whole milk

The recipe is classic. To get 1 kg of product you need:

• homemade cow's milk - 7–8 liters;
• serum, if not, then a substitute can be used;
  
• salt.

Instructions:

• the milk is heated to 95⁰C over low heat. There is no need to bring to a boil, it is enough to see the foam on the surface. Otherwise, the product will be tight;
• when foam appears, a small amount of whey is poured into the pan around the circumference. If you overdo it with whey, then Circassian cheese will be crumbly and not so elastic;
• the contents are mixed until final folding;
• lumps fall out on a container like a colander or gauze. Soak for 20 minutes. During this time, the serum is removed from the composition, and the contents are compressed under the weight;
• a pressed cylinder is formed from the raw material. Some add herbs or spices to it;
• the head is lubricated with slightly salted water.

So you can get homemade Adyghe cheese from cow's milk. It remains only to leave a useful product in a dark place for a day so that it matures.

From goat milk

To make Adyghe cheese from goat milk, you will need:

• goat milk - 2-3 liters;
• table salt - 35 g;
• vinegar 9% - 4-5 tablespoons.

Process of creation:

• milk is brought to a boil over low heat;
• 4 tablespoons of vinegar is poured into it;
• the contents stay on the stove until lumps form;
• they are transferred to a colander with gauze;
• table salt is added and everything is mixed;
• a cake is formed with hands, and to form the desired shape, it is placed in a cast-iron pan (dry);
• the contents are held over medium heat until the mass begins to melt.

After that, the Adyghe cheese is placed in a cold place.

From cottage cheese

The third option is the Adyghe cheese made from cottage cheese. Components:

• cottage cheese - 1 kg;
• cow's milk - 1 l;
• chicken eggs - 3 pcs.;
• softened butter - 100 g;
• soda - 14 g;
• salt - 10 g.

Preparation:

• the milk is brought to a boil, after which the curd is placed in it. The contents should boil again. It should be left on fire for 25-30 minutes, while stirring constantly;
• after cooking, the gruel is placed in a colander, whey is removed from it;
• after decanting, the contents are transferred back to the pan. The rest of the components are added, everything is mixed;
• cook for another 10 minutes, during which you also need to stir;
  
• the cheese mass is transferred to clean dishes, pre-oiled or greased.

The mass is leveled and placed in the refrigerator until it cools. It takes about 3 hours.

What can be made from Adyghe cheese

The product is not only healthy, but also very tasty. You can simply eat it neat. Some people cook fried Circassian cheese or bake it. But they are limited not only to this:

• make dumplings;
• used for soups and any salads;
• suitable as a savory snack;
• as a filling for khachapuri or pies;
• create cheese sauce;
• as minced meat in a meatloaf or for poultry;
• pasta, pasta, porridge with cheese and other side dishes to taste.

In fact, it is a versatile healthy product that goes well with almost all dishes.

Fried Adyghe cheese

The product goes well with butter, so it is quite normal to fry Adyghe cheese in a pan. It turns out delicious, but you need to eat the dish right away. If it cools, it will be dry and hard. The product practically does not lose its useful properties, and when fried it can diversify the diet.

It is enough to cut it into large cubes, heat the pan with butter. Circassian cheese is fried until golden brown. Salt and pepper are added to taste.

Alternatively, breaded roast. Then the head is cut into plates up to 2 cm thick.

They are placed in water, in breading and fried in vegetable oil.

Selection and storage

Circassian cheese will be healthy and tasty when it is made with high quality. For this, it is important to choose the right one. There is a list of criteria to look out for. Allocate the following:

• Appearance and color. Ideal - light cream. Slight creamy pigmentation is allowed. If there is a crust, then it is stale. Stains, streaks and mildew are signs of poor storage;
• Consistency. A high-quality and healthy product will be soft, cheesy, crumbling a little. Dry and dense is not worth buying;
• Taste. Nice, soft, slightly salty. There should be notes of whey protein. A sour or pungent smell and taste is a sign of a spoiled product;
• Packaging. It indicates the date of manufacture and expiration date. The container must be intact, vacuum. If the Adyghe cheese is not smoked, then storage is no more than 15 days.

You need to store the product in a glass container with a closing lid. It is needed to protect against foreign odors. Some are kept in a container. A little sugar is placed in it, which serves as an absorbent. It should be kept in this state for a maximum of 3 days.

The harm of the Adyghe cheese

There are no contraindications to use. Everyone can feel the benefits of Adyghe cheese, if only he is not allergic to dairy products. Some people have noticed one side effect that occurs with excessive use of the product - severe headache. The reason is the content of the alpha amino acid tryptophan.

Naturally, stale Circassian cheese can also cause harm, causing poisoning and upsetting the digestive tract. You should not freeze the product. In this case, it loses almost all of its useful properties, and after defrosting it becomes brittle and crumbles.

Reviews

Conclusion

The benefits and harms of the Adyghe cheese made it a favorite not only at home - the Caucasus, but also abroad. The product is low in calories and high in protein. It is easily absorbed and plays an important role in the body. And since there are practically no contraindications, this is the product that should be in any kitchen.