Homemade cheese made from milk and kefir Philadelphia
Composition / ingredients
8
Servings:
Cooking method
1. Pour the milk into a saucepan and put it on the stove over medium heat. Stirring constantly, add salt and bring to a boil.
2. Immediately after boiling, add kefir and mix until the mass is curdled. We fold this mass onto gauze, then hang it in gauze over the sink for 15 minutes to allow the serum to drain.
3. Beat the egg and a little citric acid well. Add the resulting cottage cheese to the beaten egg and beat again until a homogeneous fluffy mass is obtained. Philadelphia cheese is ready.
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
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
