Homemade Diet Cheese
Description
A tasty appetizer for any gathering. For a lighter version, use kefir with a lower fat content. For freezing, kefir in tetra packs or pouches works well, but I wouldn't recommend freezing it in bottles — they can burst. You can make the finished cheese denser in texture, but then you'll need to gather the edges of the cheesecloth and press out more whey. I made mine medium density to serve for breakfast with berries, fruit pieces, and honey.
Instructions
- 1
Step 1
Take kefir with the fat percentage you want. Put it in the freezer for 24 hours.
- 2
Step 2
Take a colander and line it with several layers of cheesecloth so the edges hang over the sides. Cut open the packages of frozen kefir and place the contents on the cheesecloth in the colander.
- 3
Step 3
Lift the edges of the cheesecloth and leave the setup at room temperature for 4–6 hours, then refrigerate for 12 hours. To drain more whey, place a small weight on the setup—for example, a filled 1-liter jar.
- 4
Step 4
Take the preparation out of the refrigerator and check the consistency of the cottage cheese mixture. If you want it denser, put it back for another couple of hours.
- 5
Step 5
Transfer the homemade diet cheese into a suitable dish. The whey you get, by the way, can be used to make other dishes: pancakes, bread, and dough.
- 6
Step 6
Serve the cream cheese with berries, pieces of fruit, and syrup or honey. Store the cheese in the refrigerator for up to 5 days. From 1 liter of kefir, I got about 250 grams of cheese.