How to cook cheese from kefir at home?

Cheese from kefir at home can be prepared in many ways. Today we will present you the simplest and most affordable options that do not require a lot of ingredients.

Soft yogurt cheese: homemade recipe

Everyone can learn how to prepare such a product. After all, in creating a home made cheese there is nothing difficult. As a rule, such a product is very similar to Adyghe. Its taste and hardness largely depend on the raw material, that is, from a sour-milk drink.

It should also be noted that cheese from kefir at home is less caloric than a similar solid or fused product. In this regard, it is very useful for dietary and baby food.

So how do you make homemade cheese from kefir? The recipe for this product requires the use of the following components:

• Kefir home or store not very fat - 2 bottles or 2 liters;
• Natural butter - about 50 g;
• A large egg is fresh - 1 piece;
• Soda canteen - ½ small spoon;
• Salt - a dessert spoon (you can use less or more, use it to taste);
• Sweet paprika - 1/3 of a small spoon.

Cooking cheese

Before you make cheese from kefir, you should make a home-made cottage cheese. To do this, we need to pour the milk drink into a large bowl, and then install it in a water bath and gradually heat it up. As a result of heat treatment, you should separate serum. The main thing at the same time is not to over-rest the yogurt and in no case to bring it to a boil.

After kefir becomes dense and large white flakes are formed in it, it should be thrown into a colander pre-lined with gauze. Next, you need to wring out all excess liquid from the product, tie the contents into a bag and hang it over the bowl for 16-22 minutes. During this time, moisture will go away, and yogurt will be converted into cottage cheese.

Cheese Making

As you can see, it's not possible to cook cheese directly from kefir. From a sour-milk drink it is necessary to make cottage cheese, and only then to start creation of the desired product.

After the granular ingredient is ready and all the excess moisture leaves, it needs to be put in a deep bowl, and then add the chicken egg, table soda, sweet paprika, butter and table salt. The mentioned ingredients must be strongly mashed by a fork, and then all again put in a water bath. At the same time, the milk mass is required to be constantly monitored. As soon as it starts to melt (after about three minutes), it should be intensively interfered with by a wooden spatula. This process is recommended to be carried out until the whole mass will not remind you of the consistency of processed cheese. In other words, you should form a viscous yellowish product of a homogeneous state, that is, without a single lump. Typically, this process takes about ¼ hour.

Form a soft cheese

As you can see, cheese from kefir at home is not very difficult. After the dairy mass is completely ready, it should be spread out according to the molds. In this case, the dishes must be prepared in advance. It is required to wash it well, dry it and apply a lot of butter. Ideally, use any plastic container or bamboo bowl.

Thus, the finished cheese mass must be densely laid out in a mold, and then sent to a cold store. In this condition, the product is desirable to stand for about 2 hours.

How to use?

Cheese from yogurt, the home recipe of which was presented above, is considered usable after it has cooled well. It should be cut into small pieces and presented to the table with bread and butter.

If you want to get spicy cheese from kefir at home, then in the curd, made from a sour milk drink, you need to additionally add any spices, spices, nuts and other ingredients. As a result, you get a natural dairy product, which will taste to all your family members.

Homemade cheese from kefir: a recipe for simple cooking

As mentioned above, you can do homemade cheese in many ways. In this section of the article we decided to present you the simplest and quickest recipe, thanks to which you can get the most delicious dairy product, as close as possible to Adyghe.

So, to make cheese from kefir at home, we need:

• Kefir home or store not very fat - 2 bottles or 2 liters;
• Salt - a dessert spoon (you can use less or more, use it to taste);
• Garlic - a pair of denticles;
• Sugar - apply to taste;
• Fresh greens - use to taste.

Preparation of yogurt

Milk, kefir, cheese are the most popular dairy products, which do not need advertising. It should also be noted that the last two ingredients can be easily obtained by treating the first. How exactly, we'll tell right now.

If you do not want to make homemade cheese from the purchased kefir, then we suggest preparing it yourself. To do this, rustic milk should be slightly heated, and then add to it 2 large spoons of sour-milk drink, mix thoroughly, cover with a polyethylene lid, wrap it in a blanket and leave in the heat for exactly one day. In the end, you should get a natural homemade kefir high fat.

Heat treatment of yogurt

How to make homemade cheese yourself? Kefir (milk sour) is the basis of the mentioned product. After the sour-milk drink is ready, it should be poured into a bowl and put in a water bath. It is recommended to warm it very slowly, before separating the serum. As a rule, this process takes about 20-28 minutes of free time.

Spin process

As in the previous recipe, heat treatment of the sour milk beverage should be carried out until it thickens. In the future, the contents of the bowl should be discarded in a colander, which must be pre-lined with a large multilayer gauze.

When all the excess moisture drains, to the resulting mass, it is necessary to add salt, sugar, as well as grated chives and finely chopped greens to taste. All these ingredients must be carefully mashed with a fork so that the spices are evenly distributed over the dairy product.

At the end, the granular mass should again be placed in dense gauze and properly tied. The resulting package must be put in a colander or any other utensils with holes, and then press it with a load. As a yoke, a three-liter glass jar, filled to the top with water, is perfect.

In this condition, the product is recommended to be kept for 1-2 days. During this time, all moisture should leave the cheese mass, making it more elastic and tasty.

If you need to get a harder cheese, then squeeze it with oppression should be a little longer. But in this case, it must be placed in a refrigerator, otherwise it will become moldy and sour.

How to properly convey to the table?

After the domestic cheese is infused under the load and the maximum loss of all moisture, it should be removed from the gauze and placed in a container with a lid. In this form, the product is recommended to be stored in the cold for no more than two days. Serve it to the table with bread and butter. In addition, home-made cheese is often made with various salads, pizza, as well as second courses and casseroles.

Let's sum up the results

Almost all self-cooked cheeses from yogurt and cottage cheese resemble fused or soft (Adyghe) dairy products. As for the solid, it requires a special technology, which is very difficult to organize at home.

Also, it should be noted that you can noticeably change the taste of homemade cheeses, adding to them those or other components. By the way, during the preparation of such a product, the serum, separated from kefir, is not recommended to be poured. After all, it can turn out delicious pancakes or okroshka.