To make a delicious home-made cheese you will need a minimum of products. Of course, the cheese cooked in the kitchen will be different from the industrial one. But it is no less tasty and, perhaps, more healthy.
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A simple recipe for homemade kefir cheese
To make homemade cheese you need kefir. Thanks to the heating of this fermented milk product, it is being divided into whey and protein. This happens due to some manipulations with additives. Ideally, for cheese, you should take very fresh kefir.
To make cheese you need to take:
- 2 l kefir
- salt to taste
Cooking kefir cheese:
Take a large pot. Pour kefir into it and put on a slow fire. To salt. Take salt at your discretion. If you want the cheese to be more salty, then kefir should be slightly salted, since most of the salt will remain in the whey. When the product is heated, flakes will begin to appear. As soon as it is clear that the flakes are well separated from the whey, remove the pan from the heat.
Colander to cover with gauze. Pour kefir into a colander. To whey faster than glass, the contents should be stirred.
Then collect the milk mass with gauze in a knot. Good to tie. Put on a lump with a mass of cargo. You can leave it in a colander so that it is convenient to drain the remaining liquid (serum). And set the colander to the same pan. After the complete release of whey, the cheese is ready.
It is good in salads, suitable for baking.
