25 minHomemade Circassian Cheese
Circassian cheese prepared at home using traditional methods, featuring a unique texture and subtle smoky flavor.
- Prep
- 30 min
- Cook
- 20 min
- Time
- 50 min
- Servings
- 6
- Calories
- 280
- Level
- Moderate
- Heat
- Mild
- Region
- kafkas
- Vegetarian
- Gluten-free
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 3 liters daily raw milkInstead: oat milk
- 1/2 cup yogurtInstead: strained yogurt
- 1 tablespoon vinegar
- 1 teaspoon salt
- Optional chili flakes or thyme
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Heat the raw milk in a deep pot over medium heat, reducing the heat before it reaches a boil.
- 2
Slowly add the yogurt and vinegar into the milk, stirring with a wooden spoon.
- 3
Turn off the heat when the milk curdles and the curds separate from the yellowish whey.
- 4
Transfer the cheese curds into a slotted strainer or cheesecloth to drain excess water.
- 5
Place a weight on the strained cheese and press it for 2 hours to help it take shape.
- 6
Slice the cheese removed from the mold and serve, lightly salted if desired.
Note. If you want to smoke the cheese, you can keep it in oak wood smoke for a few hours after pressing.
Questions
Which milk should be used to make Circassian cheese?
Full-fat and daily raw cow's or goat's milk should be preferred for the best results.
Why doesn't the milk curdle?
If the milk is not hot enough or the amount of vinegar is insufficient, it won't curdle; you can add a little more vinegar.
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