Stebadygei cheese with ulyap seasoning

Category: Dairy and egg dishes
Stebadygei cheese with ulyap seasoning

Ingredients

Milk 3.2% fat 1 liter
Sour cream 20% 200 g
Egg 3 pcs
Adyghe salt 1 tbsp. l.
Seasoning ulyapskaya 1 tbsp. l.

Cooking method

  • Turn on the "Roasting" mode, immediately pour milk into the bowl, add salt and seasoning, mix, and let it warm up for 5 minutes (I warmed up until steam or "haze" appeared ;-) over the milk), while the milk was heating, beat three eggs with sour cream (if you take the eggs from the refrigerator and first beat them until white foam, and then add the sour cream and beat again, it turns out softer, also I somehow took 30% cream instead of sour cream, it turned out also great), slowly pour in the sour cream with eggs into milk, stirring constantly, and heat until the whey separates. Then put it on a sieve or colander with gauze laid out in five layers (as I did with two-layer gauze, not that, it seemed to me that five layers are better). You can help a little to drain by gently wiggling the edges of the gauze. Then you can even squeeze it out, collecting the gauze by the ends in a knot, and twisting them. Put in a mold together with gauze in the refrigerator (for lack of shape, I put it in a simple bowl). The cheese is ready in an hour. And if you do it in the evening, then in the morning it is generally awesome.
  • Stebadygei cheese with ulyap seasoning

Note

The basis is taken from Nuria Dianova's recipe from the Steba DD1 ECO multicooker-pressure cooker-slow cooker recipe book. Milk, after adding eggs beaten with sour cream, I still bring to a boil (raw eggs ... and I give the child cheese). The photo specifically contains a standard teaspoon for sizing. At the exit, the "head of cheese" is twice as large as in the photo (the rest has already been devoured)

* Karina *
Can you please tell me what this Ulyap seasoning is?
Ninelle
This is Adjika Ulyapskaya, it is completely natural. Google it, find it on the net. Her mother brings me from Kislovodsk.
Masinen
Ninelle, can you use regular salt?
pawllena
On the forum there is a recipe for Vinochek "Adjika Ulyapskaya." I don't know how to give a link.
Vasilica
A very interesting recipe, but will there be a photo?

Girls, and we even recipe there is

julia_bb
Ninelle is a cool recipe! Tell me how many grams of cheese you get?
Ninelle
Masinen, with ordinary salt and without seasoning, it turns out ordinary cheese (I usually take sea cheese). But I think you can dream up with various mixtures of herbs and with any salt.
Ninelle
Vasilica, aha, now I'll feed my own and unload them.
Ninelle
julia_bb, we don't have any scales ...
Ninelle
The photo was uploaded, in the recipe.
Natalishka
Ninelle, Class! Will do
Ninelle
Natalishka, be careful with salt, the husband loves spicy and spicy, but you are to your taste and color.
GTI Tatiana
Ninelle, Adyghe salt 1 tbsp. l.
Seasoning ulyapskaya 1 tbsp. l.
They seem to be the same thing.

Ninelle
GTI Tatiana, Tatyana, these are two different things! You don’t say that to me, a native of the North Caucasus, a half-breed with Adyghe roots! They really can be separate, there are PAIR of identical components, BUT NOT ALL!
Yes, probably it was still necessary to clarify - what is closest to the classic Adyghe salt - "Adyghe Abadzekh salt", I basically add it everywhere. And there is, in addition to Adjika Ulyapskaya, Adjika Abkhazskaya, there is also Megrelskaya, it is called differently, I do not know the correct spelling, I have tried it once in my life, an amazing thing, it is prepared either on a hand mill with stone millstones, or in a stone mortar, or rub between two stones.
GTI Tatiana
Ninelle,

I am confused in all these subtleties. I apologize. I read it casually and made myself a type of Ulyapskaya azhika).I decided that any salt is possible. I took a stone one (without additives from caking). I added everything according to the recipe and became the happy owner of Ulyapskaya adjika. But no! It turns out these are two different things.
Ninelle
I will tell you more, in the Caucasus each housewife has her own recipe for both, and across the yard both salt and adjika are completely different, and each considers her recipe to be the most correct. However, nothing new ... in Russia, both leavens and breads and honeys are all unique for everyone, and everyone has the most correct!
GTI Tatiana
Ninelle,

both salt and adjika are completely different, and each considers its recipe to be the most correct.
Calmed down. So my (let's call it seasoning) is the most, most)))))))))))))))))))
Ninelle
And I have the very, very, very cheese!
taty327
what a pIchal, I don't have anything ulyapsky, but the cheese really wants to ... What should I throw in? I want the very, very, very cheese! I also love the industrial Adyghe, and my own ...
GTI Tatiana
Make with regular salt.
Svetlenki
Delicious cheese! Ninelle, thanks a lot for the recipe!

Stebadygei cheese with ulyap seasoning
Stebadygei cheese with ulyap seasoning

And Teskom's mold is directly created for this number of products
Ninelle
Svetlenki, thanks for the tip!
That's so beautiful!
And the mold means the one with the press?
Svetlenki
Quote: Ninelle
And the mold means the one with the press?

Ninelle, yes, she is. It was lying around unclaimed, but here this cheese was very comfortable to make in it. And the cloth used from this serum filtering kit.

By the way, the whey is very tasty. I used it in goulash instead of broth.
Ninelle
Quote: Svetlenki

Ninelle, yes, she is. It was lying around unclaimed, but here this cheese was very comfortable to make in it. And the cloth used from this serum filtering kit.

By the way, the whey is very tasty. I used it in goulash instead of broth.

I would never have thought of using a serum like this
I usually bake bread or pancakes on it
Svetlenki
Quote: Ninelle
I would never have thought of it

You know, I tried it beforehand - it was not sour at all, with a slight aroma of spices. And about this method many times Tanya Admin and Scarecrow mentioned. So I decided ... And in the refrigerator I still have whey from cottage cheese. Better straight out of the box!

By the way, today the cheese is great! Now I will always try the next day.

I still have flakes of dried tomatoes and paprika ... I also plan to use
Ninelle
Quote: Svetlenki
By the way, today the cheese is great! Now I will always try the next day.
Yes, the next day - he's super!
Quote: Svetlenki
I still have flakes of dried tomatoes and paprika ... I also plan to use
I did it with a mixture of peppers - I really liked it. You should try with tomatoes.
Quote: Svetlenki
And in the refrigerator I still have whey from cottage cheese. Better straight from the tin!
And I freeze it, and use it as needed.

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