Homemade kefir cheese

Tender, natural, without harmful additives homemade cheese! Cooking it is very simple and fast, you will need the most affordable products. The taste of this cheese turns out to be very similar to Adyghe, but you can make it both sweet and slightly sour by adding different ingredients.

katushafin

Recipe author

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Composition / ingredients

Servings:

Kefir

Milk

Eggs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 27 % 3 g

Carbohydrates 36 % 4 g

61 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 9 h

Step 1:
Prepare the products for making cheese. I have store-bought milk and kefir, both have a fat content of 2.5%.
Step 2:
Break the eggs, add to them a little kefir, about a glass, and salt.
Step 3:
Using a whisk, mix them well until smooth.
Step 4:
Pour the milk and kefir into a large saucepan. It's better to take dishes with a thick bottom, I have a regular saucepan, it's a little burnt in it.
Step 5:
Put a saucepan with dairy products on the stove, turn on a small fire.
Step 6:
Pour the eggs into the pan, mix them with the main mass.
Step 7:
Cook the mass until it boils, stirring constantly so that it does not burn. Gradually, flakes will begin to form and the serum will separate.
Step 8:
Continue cooking for 10 minutes. The mass should completely collapse.
Step 9:
Place a colander over the pan, put gauze in it, folded in several layers. Discard the cheese mass in a colander, leave for 5 minutes.
Step 10:
Wrap the ends of the cheesecloth over the cheese, put a flat plate on top. Place a load on the plate, for example, a jar of water. Wait for the cheese to cool completely and put the whole structure in the refrigerator overnight.
Step 11:
In the morning, take out a colander with cheese, free it from gauze. It is ready to use.

The cheese turned out soft, it cuts well, crumbles quite a bit. The taste is moderately salty, not hard, somewhat similar to Adyghe.
About 200-250 grams of cheese came out of two liters of dairy products.
If the milk is of higher fat content, then more cheese will come out. The most delicious cheese is obtained from homemade milk.
To increase the fat content of cheese, you can replace part of kefir with sour cream. You can cook cheese without eggs at all, but they give the cheese density, it can be cut, and without them the cheese will turn out to be more curd.
In this cheese, you can add any herbs and spices, as well as lemon juice. If you exclude salt and add sugar and dried fruits, you will get a kind of cottage cheese Easter.
Store homemade cheese either in brine or in cheesecloth soaked in brine. Its shelf life is short.