Homemade cheese from kefir and milk - incredibly simple and very tasty! I will note that the finished product will turn out more expensive than shop cheese, and you will still have to plop. However, the result is worth it. Gentle, creamy, moderately salty and with a slight sourness, this delicious homemade cheese will take its deserved first place among your blanks. You will need a colander, a piece of sterile gauze (sold in a pharmacy), fresh milk and kefir, lemon, some sugar and salt.
In order to cut the homemade cheese with a knife, it is enough for him to lie in the refrigerator for a day, but after a few hours, when the liquid stops flowing, you can try what happened.
Homemade dairy products are much tastier than store counterparts. If you cook cheese from rustic milk and yogurt, then in the finished product there will be no harmful preservatives and artificial flavor enhancers, only natural cow's milk.
Do not pour out the remaining serum! On this basis, you can bake pancakes and pancakes, cook soups and prepare healthy drinks.
- Cooking time: 24 hours
- Quantity: 350 g
Ingredients for homemade kefir and milk cheese
- 1 liter of kefir 2, 5%;
- 1 liter of milk 2, 5%;
- 5 g of sea salt;
- 10 g of granulated sugar;
- 1 lemon.
Method of making homemade kefir and milk cheese
We take a roomy pot (volume about 3 liters). From a whole lemon squeeze the juice into a saucepan through a sieve to separate the lemon seeds.
Next, add sea salt and granulated sugar to lemon juice. It is not necessary to use sea salt, regular cooking, too, is suitable, but sea healthier.
Pour into a saucepan a liter of fresh milk. Never use for the preparation of cheeses or cottage cheese dairy products with an expired shelf life. From sour milk nothing tasty will turn out!
Next, pour a liter of kefir into the pan. The fatter dairy products used for cooking, the more delicate the taste of ready-made homemade cheese.
Stir the ingredients with a spoon and set the pan on the stove. Over low heat gradually heat the contents to a temperature of 85 degrees Celsius. In the process of heating, the serum gradually begins to separate. It is not necessary to bring to the boil, so that the consistency of the finished cheese remains tender. I advise you to get a kitchen thermometer - a very useful thing.
Remove the coagulated milk from the heat and leave it at room temperature for 1-2 hours.
Then we put 4 layers of sterile gauze into a colander, very carefully transfer the cottage cheese clot to gauze. You can get a clot with a spoon or a ladle, in small portions.
By the way, never throw away the whey! It turns out an inexpensive, healthy and delicious soup called “Syrbushka”.
When the whey is completely drained, you can put everything together in the fridge. Cheese is left in a colander and over a bowl, as the liquid will separate for several hours.
About a day later, you can remove the cheesecloth and serve tender homemade cheese to the table. It can be eaten with a salad of fresh vegetables or served with a sweet berry sauce.
Homemade kefir and milk cheese is ready. Enjoy your meal!