Homemade cheese from kefir and milk
Description
The recipe won’t take much time. Homemade cheese is not easy to make if you want to achieve a result similar to the store-bought version. But if you think it’s not worth spending so much time preparing everyday food, then this recipe is for you. This cheese can be made in 2 days or even less. It depends on what firmness and dryness you prefer for the cheese. Serve the appetizer at the table.
Instructions
- 1
Step 1
Take a large pot. Pour 3 liters of milk into it. It is better to use high-quality, homemade milk. Place it on the stove and bring it to a boil, as usual. After that, let it cool to a warm or cold state.
- 2
Step 2
Then pour one liter of kefir into the boiled milk and heat slowly, bringing it to a boil over 5–6 minutes. Add salt and spices to taste. You can add herbs and various seasonings.
- 3
Step 3
So, the milk with kefir has turned into curds and a greenish liquid. Take cheesecloth and fold it into several layers. Secure it over a colander. Strain the contents of the pot through the cheesecloth.
- 4
Step 4
Wrap the resulting curd mass in cheesecloth. Twist the end of the cheesecloth as tightly as you can. The density of the future cheese depends on this. After that, place the ball of curd in a colander and put a weight on top, preferably a heavier one. Put it in the refrigerator overnight.
- 5
Step 5
In the morning, we take out the finished cheese. We remove it from the cheesecloth and place it on a plate. You can slice it with a knife and put it on bread.