Cow's milk and kefir cheese with various additives

An easy way to make delicious low-calorie cheese! Why is this recipe so good? First of all, we get a relatively low-calorie homemade cheese from milk for breakfast (what could be simpler?). Next, it is a natural product (and is it not important?). We also regulate the taste and color in it ourselves. By adding seasonings, you can give the cheese absolutely any taste and color! You can add capers, garlic ... simple and delicious

Natochka

Recipe author

Cow's milk and kefir cheese with various additives

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

58 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h 25 min

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Heat the milk almost to a boil. Pour kefir in a thin stream, stirring. As soon as the cheese separates from the whey, remove from the heat, add salt, but do not boil! The mass should be thrown into a colander with gauze folded in 3-4 layers and left to drain. Then squeeze well.

As soon as the serum drains, you can add a variety of favorite ingredients (bell pepper, herbs, turmeric, etc.) and mix gently.

Place in a bowl with gauze, tie the gauze, carefully press it and put it under the press for 3-4 hours.