Cottage cheese made from milk and kefir

Step-by-step preparation

Cooking time: 1 day 7 hr

1. STEP 1

   

   How to make cottage cheese from milk and kefir? Prepare your food. The higher the fat content of the milk, the better. I have 3.8% fat. You can use any kefir, but be sure it’s fresh, not yesterday’s. Pour the milk into an enamel pan and heat it on the stove until warm.

2. STEP 2

   

   Whisk the kefir well so that there are no large lumps in it.

3. STEP 3

   

   Carefully pour homogeneous kefir into warm milk and mix with a whisk. Cover the pan with a lid and leave to ferment for a day.

4. STEP 4

   

   After a day, cut the resulting jelly-like mass with a knife without removing the pieces from the pan.

5. STEP 5

   

   Place the pan with the milk-kefir mixture on the fire and heat it, stirring the mixture with a whisk. Leave the mixture in the pan, covered, for about 5 hours without removing from the stove.

6. STEP 6

   

   Then turn on the stove again and heat the contents of the pan. Then pour the mixture into a colander set over a sink or other pan. If you wish, you can save the whey - I usually dilute the okroshka with it.

7. STEP 7

   

   After 1-2 hours, all the whey will drain from the cottage cheese. You can transfer the homemade cottage cheese from a colander into a bowl or convenient closed container for storage in the refrigerator. Or immediately mix with sour cream, sugar, jam, and serve. Bon appetit!

Comments on the recipe

Corason

16.09.2023

4.6

I saw your recipe and was interested. I have always prepared cottage cheese only from sour milk, but it can be done differently, as it turned out. I decided to make cottage cheese from milk and kefir according to your recipe, without changes. By strictly following the steps of the recipe, I prepared homemade cottage cheese without any problems. In principle, he prepared himself; all that was required from me was a little effort and a little time. By the way, I never knew that yogurt could be prepared so simply))) I didn’t pour out the whey, but I haven’t figured out what to cook from it yet. How healthy and juicy the homemade product turned out!!! Just try it! The curd turned out great, not dry at all, crumbly, tender and very tasty. I happily ate a little of the cottage cheese just like that, and used the rest to fill pancakes. Thanks to the author for the good recipe!

Christmas tree

16.09.2023

4.5

I take the same proportions, only 2-2.5 hours are enough for fermentation, then I put it on heating. When it curls up and forms a mass, I cut it into squares and put it in a mold to remove the whey. And now I leave it until the morning))) Wonderful cottage cheese made from milk and kefir!

Christmas tree

16.09.2023

4.6

Ingredients according to the recipe, preparation with variations))) Described above in the comments. Very tasty, more like Adyghe cheese. We don’t buy cottage cheese anymore, I take kefir milk. The yield is 280-320 g of cottage cheese, from 1.5 liters of milk. I make it in a slow cooker. Easter was also made from homemade cottage cheese from milk and kefir)))