Pour milk into a pan and heat to 90-95 degrees.
Pour in serum, mix and let stand for 15-20 minutes.
Strain the mass through cheesecloth and suspend for 15 minutes to glass all the liquid. Put the cheese under oppression for a day.
Sprinkle the prepared Adyghe cheese with spices and salt. Serve with olive oil.
Adyghe cheese at home is very tender, tasty and creamy. To make such cheese is quite simple and most importantly it does not take much time for ripening, as well as some abstruse methods or additives. Such cheese can be served simply as an appetizer, on sandwiches, in vegetable and fruit salads. Homemade cheese is no different from purchased cheese, even a little tastier and definitely more healthy. In the original, this cheese must be defended in a wooden basket, then the cheese not only produces a beautiful depressed pattern, but also creates a very light woody flavor.