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Prep Time
18 h.
Cooking Time
10 min.
Serves
2
Difficulty
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How to make cottage cheese from frozen kefir at home? It's easy and fairly quick, not counting the cooling and pressing time. You just need to buy good kefir, preferably quite fatty: it will taste better, and follow our recipe strictly. By the way, there are no complicated steps in it, and even if your culinary skills cannot be called advanced, everything will definitely work out. Just imagine how nice it will be to take the most delicate cottage cheese with fresh greens out of the refrigerator, which you can spread on sandwiches or enjoy on its own!
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Cooking
Cooked
Planned
Total ingredients: 4
Serves:
Kefir 3.2% fat - 1 l
Dill or parsley for serving - 30 g
Ground black pepper - to taste
Salt - to taste
Serves:
🥓
Fat
35г
🍚
Carbohydrates
81г
🥩
Protein
39г
🔥
Kcal
Place the package with kefir in the freezer. Leave overnight or just 4-6 hours until completely frozen and firm inside and out.
Place a colander on the pan and line it with a large piece of gauze folded in four. Remove the package of kefir from the freezer and cut it. Place the frozen mixture in a colander.
Let the whey drain into a saucepan or bowl. This may take 6–8 hours. As a result, a rather dense clot will remain in the gauze. Form a knot out of it, tie it and leave it in the same colander. Place a weight on top. Leave the kefir curd under the press for another 6 hours.
Transfer the thick curd mixture into a bowl. Wash the dill or parsley and dry well. Remove rough stems. Chop the remaining greens very finely.
Add chopped dill or parsley to the curd mixture in a bowl. Add salt and pepper to taste and mix very thoroughly. Curd cheese is ready to eat.
This cream cheese will keep well in the refrigerator for 5-6 days. Transfer the finished product into a clean jar and cover with a regular plastic lid.
Follow the instructions step by step