Composition / ingredients
Step-by-step cooking
Step 1:
How to make cottage cheese from milk and kefir? Prepare the products. The higher the fat content of milk, the better. I have 3.8% fat content. You can use any kefir, but it must be fresh, not yesterday's. Pour the milk into an enameled saucepan and heat it on the stove until warm.
Step 2:
Shake kefir well with a whisk so that there are no large lumps in it.
Step 3:
Gently pour homogeneous kefir into warm milk, mix with a whisk. Cover the pan with a lid and leave to ferment for a day.
Step 4:
After a day, cut the resulting jelly-like mass with a knife, without removing the pieces from the pan.
Step 5:
Place the pan with the milk-kefir mass on the fire and heat it up, stirring the mixture with a whisk. Leave the mass in the pan under the lid for about 5 hours, without removing it from the stove.
Step 6:
Then turn on the stove again and preheat the contents of the pan. Then pour the mixture into a colander set over a sink or other saucepan. If you wish, you can save the serum - I usually dilute the okroshka with it.
Step 7:
After 1-2 hours, all the whey will drain from the cottage cheese. You can transfer homemade cottage cheese from a colander to a bowl or a convenient closed container for storage in the refrigerator. Or immediately mix with sour cream, sugar, jam, serve to the table. Bon appetit!
This recipe is good because it turns out waste-free production! Not only do we cook delicious homemade cottage cheese, but even after cooking it, there is a delicious whey that can be used as an ingredient for other dishes. On the whey, you can knead the dough, you can pour okroshka with it, and so on.
So that it takes you less time to cook, I advise you to boil milk with kefir overnight. That is, it's not scary to leave it not for a day, but for 10-15 hours. And by the way, in the morning, after fermenting milk with kefir, you will get, you know what? Yogurt, imagine! And already in this form, you can eat milk. It's so delicious that you don't even need to add anything - an ideal light breakfast or dinner.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
