Homemade cheese from kefir and eggs
Description
Homemade cheese from kefir and eggs is very simple and quick to make, not counting the time when the whey drains and the cheese is under a press. Add salt to taste. By and large, you can skip it altogether. It's important to know that the fattier the milk and kefir, the greater the cheese yield. From the specified amount of ingredients you get 250–300 grams of finished product. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients for making homemade cheese.
- 2
Step 2
Pour the milk into a saucepan and heat it only to boiling point, but do not boil it. Ideally, its temperature should be 95 degrees.
- 3
Step 3
Pour kefir into a bowl. Season with salt to taste. I added 1 teaspoon of salt.
- 4
Step 4
Add the eggs to the kefir.
- 5
Step 5
Mix the kefir well with the eggs and salt. A whisk is convenient for this.
- 6
Step 6
When the milk starts to boil, pour in the mixture of kefir, eggs, and salt. Heat this mixture on the stove for another 5–7 minutes over the lowest heat. Then remove the pot from the stove. Gradually, the whey will begin to separate from the forming curds.
- 7
Step 7
Line a colander or sieve with several layers of cheesecloth and place it over a pot. Pour in the whey and curd mixture. The whey will drain into the pot. Tie the cheesecloth into a knot and hang it over the pot to catch the whey.
- 8
Step 8
After 4–5 hours, place the cheese in the cheesecloth under a press and leave it in a cool place for 7–8 hours, or preferably overnight. Then remove the cheesecloth, and the cheese will be ready.
- 9
Step 9
Serve the homemade kefir and egg cheese with bread, croutons, and toast.