Diet cheese
Description
The appetizer is prepared quickly and simply. 1. First, pour the kefir and milk into a large pot. Place it over heat. 2. Beat the eggs with salt in a bowl. Whisk with a whisk until smooth. 3. The milk mixture should heat through well but not start to boil. At this point, pour in the eggs in a very thin stream, stirring constantly. 4. Now you can bring the mixture to a boil. 5. Simmer the milk mixture over low heat until the whey begins to separate. 6. Meanwhile, peel the garlic and pass it through a press. For this diet cheese recipe, you can use absolutely any add-ins you like. 7. Chop the fresh herbs and combine them with the garlic. 8. After removing the milk mixture from the heat, let it cool slightly and add the herbs, paprika, and red pepper to taste. 9. Prepare a colander lined with cheesecloth folded 2–3 times. Place the curd mass in it and let the whey drain. 10. Shape the curd mass, cover it with a small plate, and place a small weight on top. 11. The homemade diet cheese should rest in the refrigerator for at least 5–6 hours. Then slightly increase the weight to remove any remaining whey. 12. And that's all the recommendations for making diet cheese. After 12–20 hours, you can taste it. Serve with herbs and sauce.