Curd from kefir and milk. Cooking ourselves

How often, when we look through the contents on supermarket shelves, we catch ourselves at the mistrust of the manufacturers. After all, even in dairy products contrive to add preservatives, dyes, and even more flavorings of unknown origin. "Eshki" us, ordinary people, far from chemistry and its derivatives, do not talk about anything, but for some reason they are alarming. Yes, and I do not want an identity with the natural, namely natural. And made by hand cottage cheese - the best guarantee of naturalness and quality.

The recipe is the first and the simplest: freeze, unfreeze. Are you surprised? This is not a typo and not a mistake. So you can cook a very delicate cottage cheese from yogurt. Or, rather, the most delicate curd mass. Interested in? Then read on ...

Ingredients. Two liters of kefir (choose fat yourself).

Preparation. Leave the yogurt in the freezer until it freezes completely. We cut the packages and put the frozen mass into a druish. Remove the pedigree with three layers of gauze or a cotton clean cloth, put on a saucepan, which will drain the whey. After kefir is thawed and whey dries, you will have a very tender mass.

The process is simple, but it takes about ten hours. Cottage cheese from yogurt is ready.

Lovers of sweet can add sugar, cocoa, vanilla to such cottage cheese. Here, only the imagination will prompt its own preferences.

By the way, this product is quite suitable for kids, just do not forget about the shelf life of products, especially dairy products. This applies to kefir, which you buy, and cottage cheese, which, perhaps, will be stored in your refrigerator.

Curd from kefir. Method of the second

Ingredients. Two liters of kefir, two liters of water.

Preparation. Pick two matching sized pots. In one saucepan (more) pour the water, and the second - kefir. A pan of kefir is placed in a pot of water, which we put on the fire. As soon as the water boils, the fire is reduced to a minimum and let it simmer for five minutes, let's leave until the kefir cools. Kefir has to curdle. We filter it, as in the first variant (but only after complete cooling).

Curd from kefir and milk. Way the third

Ingredients. A liter of kefir, two liters of milk.

Preparation. In warm milk, pour kefir and leave for several hours. Kefir here plays the role of starter.

When the milk takes up a clot and starts to flake off, gently, without blotting, pour into a saucepan and heat it in a water bath (see the second recipe for the technology).

Another option, suitable for all three ways: bring kefir to a boil and then remove from the fire. Filter only after complete cooling.

This option is the most convenient, but very uneconomical. Convenience in a small amount of time, and the downside is that the output of cottage cheese is much less.

In conclusion, a few words about cottage cheese and milk.

If you buy milk for homemade cottage cheese, then do not forget to boil it. If you use a store, choose the one in which the shelf life is not more than three days. It should also be taken into account that in this combination "kefir-milk" cottage cheese will be more if you choose the right milk. And the fat content of milk for the amount of cottage cheese does not affect. Here, how lucky. Depends on the density of milk, no matter how strange it may seem to you. The higher the density, the more cottage cheese, even at a very low fat content. By the way, a layer of cream just says about the density (if the milk is not diluted). Usually in milk with a high density, the fat content is lower. And to determine the quality of whole milk is very simple: try to drip on the nail (should not spread) or lower the needle (a drop of milk should "hang" on the spoke if it flows completely - diluted).

The composition of the cottage cheese is protein (milk) and fat. This combination is easily assimilated, even if we talk about separate nutrition. There is a lot of calcium in the curd. Probably, you happened to hear from the dentist a truth that is not without a truth that in the childhood it was necessary to eat cottage cheese. And this is a true observation. For the natural replenishment of the body with calcium, curd fits like no other product. And it is absolutely useful for everyone: for children (the growing organism is especially demanding), and for adults.

It is most convenient to cook homemade cottage cheese from kefir. This takes less time, and the benefit is the same. Therefore, cook for health!