Homemade cheese without eggs
Description
A tasty appetizer for any gathering. Homemade cottage cheese without eggs is very easy to make. The fattier the ingredients you use, the more cheese you'll get. Ideally, use full-fat homemade milk, but store-bought will work too. Add salt to taste; you can even skip it entirely. Serve this delicate, delicious cheese with tea, coffee, or simply with a piece of fresh bun. From the specified amount of ingredients, you'll get 250-300 grams of cheese. The whey can be used in okroshka, or to make pancakes or fritters. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making homemade cheese.
- 2
Step 2
Pour the milk into a saucepan and place it on the stove. Bring the milk to a boil, but do not let it boil.
- 3
Step 3
Pour in the kefir, add salt, and mix.
- 4
Step 4
Heat the milk with kefir for another 5–7 minutes, until curd flakes begin to form and the whey separates. Then remove the pot from the heat.
- 5
Step 5
Place the cottage cheese with whey in a colander or a sieve lined with several layers of cheesecloth. Set the colander over a saucepan. Once the whey has drained, tie the cheesecloth into a knot and hang it over a bowl.
- 6
Step 6
After 3–4 hours, place the future cheese under a press for 7–8 hours, or preferably overnight. After that time, remove the cheesecloth from the cheese.
- 7
Step 7
Homemade cottage cheese without eggs is ready. Serve.