Adygea cheese: benefits and harm to the body

Fans of healthy food most often prefer low-fat foods, light and pleasant for digestion, which do not cause discomfort and fit perfectly into the recipes of first, second courses and snacks. One of such products has long been the favorite of many Adyghe cheese. To understand its benefits to the body, let's take a closer look at the cooking technology and beneficial properties.

What is the difference between suluguni and Adyghe cheese

In order not to confuse the two traditional Caucasian cheeses, you need to know how they are made. Adyghe recipe is based on pasteurized milk and is prepared very quickly. At the same time, the result is a soft curd product without peels, for which foliation is not characteristic.

Suluguni cheese is cooked longer, pressed and aged, because of which it often has a layered surface and acquires a yellowish creamy tint. Such cheese is considered a hard pickle variety, and its fat content can reach 50%. Therefore, Suluguni is a less suitable product for diet or children's diets.

Both cheeses are considered medium acid and not too salty (for example, in comparison with feta cheese). Both products have a pleasant soft creamy taste, but suluguni is more plastic and suitable for melting. You can combine these cheeses in various products: they complement each other well.

Composition and calorie content

Adygea cheese is one of the simplest and therefore useful fermented milk products. Its composition uses only milk and salt, as well as an acidic agent for curdling milk. At the output, the caloric content of such a product reaches only 260–330 kcal per 100 grams, and the fat content in dry matter usually varies between 40–45%.

It contains up to 3 g of carbohydrates, while about 18 g of protein and about 20 g of fat, depending on the composition of the feedstock. Therefore, Adyghe cheese is considered a dietary product that is introduced into the diet of athletes, while losing weight, and is also given to children and the elderly.

Cheese contains a rich set of minerals and valuable substances:

• vitamins of groups B, A, PP, H;
• calcium, magnesium, phosphorus, sodium, iron, zinc and copper;
• valuable animal proteins and fats, lactose;
• lactic acid bacteria that normalize the digestive process.

At the same time, properly cooked cheese does not contain any dangerous compounds and does not harm the body. Anti-caking and souring additives, emulsifiers, and even flavorings may be present in “industrial” cheese, so be careful when buying a grocery product.

What is useful Adyghe cheese

Due to its natural composition, this cheese has the maximum benefit for the body. It is allowed and even recommended in baby food, in the diet of older people with digestive disorders, during therapeutic diets and for weight loss.

Firstly, the product is low-calorie but nutritious. It provides the body with the necessary proteins, which are important for building muscle and strengthening immunity, as well as for normal mental activity. Secondly, dairy products are invaluable for establishing healthy digestion, eliminating flatulence and discomfort, smoothing the passage of coarse dietary fiber.

In addition, Adyghe cheese helps:

1. Maintain normal heart rate and pressure.
2. To regulate the water balance in the body, preventing dehydration.
3. Strengthen the skeleton, nails and hair, develop healthy muscles.
4. Enrich the blood with young cells for its active movement in the vessels.
5. Regulate nervous activity, preventing the development of depression, overwork and exhaustion.
6. To control appetite: on the one hand, fermented milk products stimulate the separation of gastric juice and enhance digestion, on the other hand, saturates and discourages the desire to snack between meals for a long time.
7. Normalize microflora in the oral cavity, preventing the development of caries and strengthening tooth enamel.
8. Maintain youthfulness and elasticity of the skin, healthy body resistance to external negative factors.

For women

Circassian cheese is useful for women in the premenstrual period: it helps to balance the hormonal background, improve mood and normalize digestion. Also, the use of dairy products will help improve skin color, eliminate dark circles under the eyes and signs of fatigue.

For men

For men, Adyghe cheese is a storehouse of easily digestible protein that promotes muscle development, giving strength and endurance. Also, light curd cheese kills unpleasant odors from the body and contributes to the production of healthy seminal fluid. In addition, dairy products stimulate the proper functioning of the heart, which according to disease statistics is even more important for men than for the female body.

During pregnancy

During pregnancy, it is dietetic white cheese in combination with plant foods that will supply the body with amino acids, folic acid and other vitamins necessary for the healthy development of the fetus. Such cheese does not cause digestive upsets, normalizes hormonal levels and promotes the proper development of the skeleton, nervous system and internal organs of the fetus. Moderately sour and salty Circassian cheese usually does not cause nausea and maintains strength well throughout the day.

When breastfeeding

When breastfeeding, the Adyghe product will improve the quality of milk by saturating it with calcium and the amino acids necessary for the baby. It will contribute to the normalization of the allocation of the mother product, in addition, usually it does not cause allergies in the child's body. It is this cheese that is best preferred during lactation, leaving for the future all heavy and fatty hard varieties that are much worse absorbed.

For kids

Curd cheese is necessary for children to strengthen the skeleton and active growth. It is not too greasy and is well digested without overloading sensitive baby digestion. Soft cheese is the most natural and nutritious of all similar varieties, therefore it is approved and recommended by pediatricians for a children's diet.

Adyghe cheese for weight loss

On diets, it is very important to monitor the calorie content of food, so Adyghe cheese is ideal to complement any food. It gives the necessary supply of protein to maintain the health of the body, helps to normalize the metabolism and microflora of the gastrointestinal tract, carefully envelops the walls of the stomach, protects the mucous membrane from irritation during fasting.

Adyghe cheese contains the optimal indicator of healthy animal fat, which is necessary to maintain normal brain and physical activity. The product contributes to the rapid saturation and control of hunger.

If you are intensely involved in sports for weight loss, cottage cheese will help maintain tone and replace fat mass with muscle or lose weight without harming the body.

In addition, moderate salinity of the product will not interfere with the elimination of fluid from the body and will help maintain optimal water balance. Therefore, it can be safely introduced into the diet on diets both in the presence of sports loads, and in passive weight loss.

Adyghe cheese in medicine

To maintain the body after serious illnesses and chronic diseases, doctors often prescribe a healthy diet for patients, which usually contains dietary dairy products. Adyghe cheese along with cottage cheese is one of the safest and most nutritious:

1. It has low fat content and does not overexert the liver and pancreas.
2. The soft texture helps to soothe mucosal irritations and avoid heartburn.
3. Lactic acid bacteria help establish microflora and promote healthy digestion, reducing the likelihood of bloating, flatulence, constipation, or diarrhea.
4. Protein and milk fats help restore the body faster and restore strength and vitality.

With diabetes

The product has a low glycemic index and allows you to saturate the body without spikes in sugar. Therefore, diabetics are not only possible, but also need to use Adyghe cheese in order to feel satiety and high performance.

With pancreatitis

In diseases of the pancreas, it is important not to overload the digestive system, to consume only light, low-calorie foods of a soft consistency. Adygea cheese helps maintain the body and quickly remove inflammation, and after treatment with hunger it helps to quickly restore the normal digestive process.

With gastritis

When the gastrointestinal mucosa is damaged, acidity is reduced or heartburn is tormented, a neutral product from natural milk becomes a good component in the diet. It envelops the stomach, helping to relieve irritation and smoothing the effect of coarser food. Due to the addition of Circassian cheese to the diet, exacerbations of the disease can pass faster.

Harm and contraindications

Dietary product actually has no contraindications due to its lightness, low fat content and delicate texture. In moderate amounts, it can be used even for gastritis, diseases of the gastrointestinal tract, liver and kidneys. However, if you have serious problems with the digestive system, you should consult your doctor before introducing cheese into the diet.

The only condition in which Adyghe cheese cannot be consumed is intolerance to lactose and dairy products.

Nevertheless, it should be borne in mind that dairy products are perishable and require strict adherence to cooking technology. Therefore, improperly produced or stored cheese can be harmful. Stale foods can cause food poisoning and an upset bowel, nausea, pain in the liver, and diarrhea. In addition, if the milk is not warm enough or stored for too long, the harmful substance tryptophan may form in it, causing headaches and general malaise.

How to make Adyghe cheese at home

The technology for preparing the product is very simple. Only 3 components are needed: milk of any fat content, whey or kefir, as well as salt. The fermented milk component must be introduced in order to enrich the cheese with useful bacterial cultures. But, if you find insufficiently acidic whey, milk may not clot well - then add 1-2 tablespoons of natural lemon juice or several crystals of citric acid.

Here are a few different recipes - choose the right one. Cheese is prepared approximately the same.

From whole milk

The simplest classic recipe is from cow's milk, although such cheeses are also prepared from sheep and buffalo milk. To get about 1 kg of finished cheese, you need about 5 liters of the original product. For 4-5 liters of milk, 1 liter of kefir or whey will go.

Cooking

1. Put milk on medium heat and warm to 95–97 degrees, that is, do not bring the product to a boil, otherwise the cheese will be less useful and too harsh. As it is heated, acid is introduced, stirring the liquid so that it does not burn.
2. With the appearance of foam, the fire is reduced and the mixture is simmered for about 10-15 minutes.In this process, milk should be divided into cottage cheese and whey. The finished mass will be when the whey ceases to be white or cloudy, and becomes almost transparent.
3. After that, the liquid is drained through a colander or sieve, covered with gauze in 2 layers. It is important to let the water drain completely. Otherwise, the cheese will be loose. The remaining serum can be used for the test. At this stage, the cheese is salted: 1–1.5 tsp are added to the mass. crystals. Orient to your taste. Then you can add herbs and spices.
4. Next, the product is covered and sent to a cool place for 1 day. You can use a refrigerator or a balcony in winter. Cheese is left in a colander, as it will continue to drain.

In just a few hours, the product will be compressed and ready for use. You can remove the cheesecloth and store the cheese in a closed container for about 5 days.

From goat milk

You can make tender cheese from goat milk, but processing such a product will require a special approach. Milk must be brought to a boil, and vinegar is added for souring: 4–3 tablespoons will be enough for 2-3 liters. The acid is introduced after boiling and the mixture is kept on fire until characteristic lumps are formed.

Further, the same steps: strain the cheese through a colander with gauze and add salt to taste. To get rid of the specific taste of milk, you can add aromatic herbs to the finished mixture. After that, the cheese is heated. The mass is placed in a dry cast iron pan or pot and kept on low heat until the edges are melted. Then the cheese is kept in the refrigerator according to the classic recipe.

From cottage cheese

An unusual version of the Circassian cheese is obtained with cottage cheese. This is not a familiar Adyghe product, but also a very tasty and satisfying snack. Such cheese is not suitable for losing weight, because it has a higher calorie content. For cooking you will need:

• cottage cheese - 1 kg;
• butter - 100 g;
• milk - 1 l;
• chicken eggs - 3 pcs.;
• salt to taste;
• a pinch of baking soda.

To make cheese, you need to mix the cottage cheese with milk, bring to a boil and keep on low heat for about half an hour. It is necessary to stir the milk components all the time so that they do not stick on the edges. After this, the product is decanted, the remaining ingredients are introduced into it, everything is thoroughly mixed and again sent to the fire for 10 minutes.

The finished mass is laid out in suitable forms and sent to the refrigerator until completely cooled. Such cheese cannot be stored for a long time.

What do Adyghe cheese eat?

Delicious and unobtrusive cheese is almost universal in its processing and combines very well with many components. It can be combined with most products also because it has a low calorie content and slightly increases the energy value of dishes. Therefore, it is used in everyday recipes, delicacies and even in dietetic nutrition.

The one exception is desserts. If soft cream cheeses like mozzarella and even feta are often used to increase the nutritional value of fruit salads or in the preparation of milk desserts, then Adyghe cheese requires a certain dose of salt. Therefore, it is not suitable for sweet dishes.

The best taste combinations of Adyghe cheese - with chicken, onions, tomatoes, cucumbers, light bread, basil, parsley and garlic. It also perfectly replaces tender cheeses in salted salads with the addition of fruits.

What can be cooked from Adyghe cheese

1. The soft consistency allows you to enter it in omelets, casseroles, cream soups.
2. Circassian cheese is fried in batter and served in vegetarian shawarma and similar snacks.
3. Cold they are complemented by salads like Greek and canapes with vegetables, red fish and seafood, pieces of chicken and fruits such as pears, grapes, melons.
4. From the second courses, Adyghe cheese can be added to stew from eggplant, tomatoes, bell pepper, sprinkle with fried zucchini, stew with legumes.
5. Also, such sauces make excellent sauces with a lot of aromatic herbs, onions and garlic, tomato, nuts and more.
6. The filling with cheese is laid in flour dishes: dumplings, khachapuri, pies. In addition, it can simply be used on sandwiches with vegetables, meat or fish, eggs.
7. In dietary nutrition, Adyghe cheese can replace processed analogues of the Druzhba and Amber varieties, which have an increased calorie content. With it, you can cook rice salad, appetizer with garlic and egg, and also use on pizza.

How to choose and store Adyghe cheese

1. If you decide to buy ready-made Adyghe cheese in a store, its expiration date will require the most attention. Since Adyghe cheese is young, its shelf life is only 15 days for the usual version and up to 50 for smoked.
2. In addition, you need to evaluate the appearance of the product. Fresh Adyghe cheese has a uniform white or yellowish color, like whey. But such a shade should seem to go from the inside. Dry yellow crusts on the surface indicate that the cheese is already old.
3. The consistency of the cheese should be soft, lumpy, it easily crumbles or crushes. Cheese with high fat content will be smeared, leaving a characteristic mark, and over-boiled cheese will become more elastic and hard on the fault. Pores in such cheese are usually not observed: they are characteristic of feta cheese; Circassian cheese is soft lumps that fit tightly together.
4. Among other things, pay attention to packaging. Pickled cheeses are usually sold with the addition of whey, ideally in containers or from a barrel by weight, but there is also a sealed film. Please note that the lamination does not affect the seam of the edge of the product, otherwise they will have to be trimmed just in case. Contact with the film is potentially hazardous to health.
5. The product should not contain preservatives that can be added to extend the shelf life of the goods.
6. The Adyghe cheese tastes not too acidic and salty, more creamy and tender, otherwise we can talk about a violation of production technology.

If you choose products for the independent creation of Circassian cheese, you can breathe a sigh of relief. Homemade cheese is obtained from milk of any fat content, the main thing is to choose a good whey, otherwise you will have to add lemon juice to coagulate.

It is advisable to take products from a trusted local producer - then there is a higher probability of the absence of E-agents that interfere with the normal processing of milk. Salt should be taken ordinary, without iodine. It is permissible to add any herbs: fresh or dried, - onions, garlic and even paprika. But usually all these components can be introduced already during the preparation of various dishes, and leave the common piece of cheese original.

Storage: store Adyghe cheese in a refrigerator at a temperature of 2–5 degrees, not more than 5 days. To maintain a pleasant taste and useful properties, you need to keep it in a closed container or jar, since such a product can absorb extraneous odors.

Is it possible to freeze

Almost everyone in the kitchen has a powerful freezer, and we are used to conveniently freezing a lot of healthy products: fruits and vegetables, meat and fish, ready-made sauces and desserts. The unfortunate news is that it is not recommended to freeze dairy products: cheese or cottage cheese not only lose their beneficial properties, but more often lose their pleasant aroma and characteristic taste.

Most likely, there will be no harm from frozen cheese, but the product will cease to be valuable.Therefore, it is better not to engage in curd cheese freezing, but to cook or buy it in small portions, especially since it is done very quickly and easily.

Why Adyghe cheese is bitter

Properly prepared Adyghe cheese will not be bitter - this is the prerogative of strongly fermented cheeses, in which the fermentation process otherwise goes. Since Circassian cheese is made from fresh pasteurized milk, it is not pressed and stored for more than 2 weeks, there can be no bitterness.

An exception may be made from goat or sheep’s milk cheese, which in itself has a specific flavor, especially when it comes to mountainous areas where herbs rich in essential oils grow. In such cases, bitterness is not scary. The same flavor is often found in feta cheese.

However, if cow Adyghe cheese is bitter, it is most likely that unfriendly bacteria or fungi are brought into it, and such a product is best discarded or at least carefully processed thermally. It is better to fry this cheese in a pan, and not just put it on dumplings or pancakes.

To distinguish bad bitterness, it is enough to rely on your own experience: such a shade usually accompanies a bad smack of old milk, a smear consistency abnormal for cottage cheese, harshness like that of peroxide kefir, and similar symptoms. The taste may be similar to rancid butter, this occurs when folding unboiled protein.

Bitterness may appear in case of violation of the cooking technology, when the milk is not warmed enough, too little serum (another acid) is added, salt is not sent to the cold on time. Peroxide cheese must be thrown away to prevent food poisoning.

Interesting facts about Adyghe cheese

Cottage cheese, which came to our tables from the Caucasus, is one of the most delicate and light diet foods, which has a number of advantages over brothers.

1. Not everyone knows that Adyghe cheese does not require ripening: it is kept in coolness for only 24 hours, after which you can safely serve for an appetizer or prepare any dishes. Thanks to this, the delicacy production process is significantly accelerated, so this business is considered very profitable.
2. The crumbly curd product has the ability to melt and becomes soft and slightly “rubber” when frying or heating in the microwave.
3. Adyghe cheese is associated with beautiful legends that speak of its divine origin. The beautiful girl, who later received the name Adyif, saved a lonely herd from the storm, and as a reward for this, the god of livestock and household Amish shared with her a recipe for delicious cheese.
4. Of all the soft cottage cheese varieties, it is in Adyghe cheese that various spices and herbs are most often added to obtain a fragrant spicy product.

Everyone can cook Adyghe cheese with their own hands: this does not require either experience, special equipment, or special products. Therefore, indulge yourself and your family with a simple and healthy snack in a variety of table settings.

Photo of Adyghe cheese