Fortunately, many housewives have long understood that cooking some products at home is not at all difficult. But it helps to avoid the use of various chemicals, generously added by manufacturers. Cottage cheese - it is always high quality and satisfying, but also very fast!
Classic recipe
- 1000 ml of kefir.
Time - 30 minutes.
Calories - 50 kcal / 100 g.
Method of cooking cottage cheese from kefir at home:
- In a small pot, always enameled, pour kefir;
- Turn on the middle fire and put the container on the stove;
- Kefir will begin to gradually heat up. As soon as the serum begins to separate (it has a yellowish color), the fire must be turned off. If you overdo the product on fire, it will turn out hard;
- In a colander put a layer of gauze, you need to keep it over the bowl;
- Transfer kefir mass into gauze and wait until all the whey is drained. It is not necessary to throw it away. You can drink it raw, or you can add it to baking;
- After that, you can put the cottage cheese under a press for some time, in order to achieve a denser consistency. It is not necessary to do this.
Cottage cheese from frozen kefir at home
- 1000 ml of kefir in a plastic bag.
Time - 12 hours
Calories - 53 kcal / 100 g
Procedure:
- Do not open the package with kefir. It needs to be put in the freezer for about six hours so that it is completely cold. You can leave for the night;
- Then carefully open the package. You will need scissors to remove gently and not freeze your hands. Transfer frozen kefir briquette to a colander, and the colander itself should be placed above the bowl;
- In this position, leave the product for another six hours. During this time, all the serum will be drained, and from the colander it will be possible to pick up the finished cottage cheese.
How to make cottage cheese from sour kefir in the microwave
- 1000 ml sour kefir;
- 15 ml sour cream.
Time - 25 minutes
Calories - 58 kcal / 100 g
How to cook:
- Pour the sour kefir in a plastic or glass dish;
- Put the container in the microwave, the power should be maximum. Heat the kefir for ten minutes, then pull it out;
- Serum should separate from above. Mass should be passed through cheesecloth. Alternatively, you can use a handkerchief;
- What remains in the gauze should be put in any bowl. This is cottage cheese, which will become much more tender when a spoonful of sour cream of any fat content comes into it.
Cooking method in a slow cooker
- 1000 ml of kefir with a fat content of 3.2%.
Time - 20 minutes
Calories - 56 kcal / 100 g
How to cook cottage cheese from home kefir in a slow cooker:
- Kefir pour into the bowl multicooker. It must be installed in the device;
- Select the mode "Milk porridge" with a timer for ten minutes. The lid must be closed;
- After a while, open the lid and remove the bowl;
- With the help of gauze strain the kefir mass. After that, immediately the cheese from the gauze does not reach. On the contrary, you need to tie the tips of gauze in knots and carefully hang it over the sink. You can attach to the crane or to the bedside table. This will allow the remaining serum to drain;
- The longer the bundle hangs, the drier the curd will be. Therefore, if you need a wet cottage cheese, it is enough for him to hang for about ten minutes. To achieve dry weight in an hour or more. After that, pull the product out of gauze and use as desired.
How to cook cottage cheese from kefir in a water bath for a child
- 1000 ml of kefir.
Time - 1 h 40 min.
Calories - 51 kcal / 100 g.
Cooking process:
- Pour the whole product into enamelware;
- Turn on the stove, put a large pot of water on it. Set the enameled bowl on top, you need a water bath for cooking;
- Heat the liquid for about half an hour over low heat, and then turn the stove off. We need to wait for it to cool. At this time, the product should be under the cap;
- Then, when the curd is completely separated from the whey, the whole mass needs to be drained through a double layer of gauze or through a sieve. As a result, gentle cheese will be left in the gauze, which can be immediately used.
Kefir curd with herbs
- 6 g of salt;
- 1000 ml of kefir;
- 20 g of green.
Time - 1 h 10 min.
Calories - 60 kcal / 100 g.
Cooking method:
- First, the liquid must be poured into a small saucepan. It must be put on a small fire;
- The mass must be heated to a maximum of 70 degrees. Around this time, the whey will begin to separate from the curd. Once the process has begun, the stove should be turned off;
- The mass must be gently mixed, from top to bottom;
- After that, the liquid must be poured into a colander with a layer of gauze, in order to separate the serum. It should be separated in about an hour;
- During this time, you need to very finely chop the washed greens. Suitable cilantro, dill, parsley. You can use and oregano, green onions, mint, thyme - experiments are welcome;
- Cottage cheese pull out of gauze in a bowl, add here a little salt and all the greens. Mix. Optionally, you can add a little sour cream, so that you can spread on black bread. Garlic is also often added to taste.
Useful tips
It is advisable to always cook cottage cheese from a fresh product. Of course, sour liquid also gives an absolutely edible curd mass, but it is slightly inferior in taste. Alternatively, you can combine kefir with milk, including sour milk - the cooking process does not change.
To make a curd for a child, you need to consider that it must be homogeneous. It is even better not to take homemade full-fat milk for this, since excessive fat content overloads the baby’s not yet strong stomach. You can use a special children's kefir.
Cottage cheese from kefir is no different from that made from milk. It can be used with dietary type of food. This is a wonderful breakfast, a great snack and a light dinner!
The following video shows in detail how you can cook cottage cheese from kefir at home.
