cheese production requires a lot of time and patience, but lyudmila and daughter-in-law likha managesp cows and goats, but they supply cheese outside of their area. they take part in various gastro exhibitions and cheese festivals ; they gladly welcome tourists and teach art. to prepare goat cheese, we need a stove, we need a saucepan, milk, of course, and a bowl for draining the whey, a small bowl, these are the molds that i brought especially from france for goat cheese, pour it, yes, please, pour the milk into the saucepan, today we we'll cook classic adyghe goat cheese, cheese you can make for yourself in the kitchen without any, i think, difficulties, that is, the easiest, which means we put milk, we need to make a starter, here we have about 20 grams, maybe 15 water, and we will make it with citric acid, please take a spoon, dissolve it so that everything is completely, the crystals are all dissolved, which means the milk boils, the foam rises, and then we use a thin stream. this is still a separate form of art, even the smallest ones need to be taken into account here nuances,

cheese production requires a lot of time and patience, but lyudmila, together with her daughter-in-law likhaese factory; they not only keep cows and goats, but supply cheese outside their area and participate in at various gastro exhibitions and cheese festivals they gladly welcome tourists and teach the art of cheese making. to prepare goat cheese we need a stove, we need a saucepan, milk, of course, and a bowl for... we have about 20 grams, maybe 15 grams of water, and we will make it with citric acid, please take a spoon, dissolve it, so that everything is completely, the crystals are all dissolved, which means the milk boils, the foam rises, and then we pour in our you see, the sourdough is rising, so now we pour it down the wall, pour it, pour it. yes, cheese making is still a separate form of art, here you need to take into account even the smallest nuances. our serum is light, yes, yeah, here it is. so let’s say, that’s right, this is what the whey should be like, if the whey is milky in color, then it means it’s low in acid, here you need to add acid, the only thing left to do is add