Homemade cheese with herbs
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Put the milk on the fire and warm it up, but do not let it boil
Step 2:
We drive an egg into kefir, salt it to taste (It's better to over-salt, otherwise when mixed with milk, the cheese will still be bland later). Knead with a whisk until smooth
Step 3:
Pour kefir into milk in a thin stream, stirring with a spatula
Step 4:
Continuing to stir, cook until the cottage cheese is separated from the whey
Step 5:
Add greens
Step 6:
We throw it into a colander with gauze and let it drain
Step 7:
We put the cheese in cheesecloth in a bowl and put it under pressure for 5 hours, I left it overnight. That's all, our cheese is ready !!!)))
Calorie content of the products possible in 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
