Cottage cheese with kefir in a frying pan

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to make cottage cheese with kefir in a frying pan? Prepare your food. First of all, take kefir that is tasty, not sour, this will determine what kind of cottage cheese you get in the end. The fattier the kefir, the more cottage cheese you will get. To increase its fat content, you can add sour cream or homemade yogurt to kefir. To reduce it, on the contrary, dilute kefir with milk in a 2:1 ratio. Adding fermented baked milk will give the cottage cheese a caramel note.

2. STEP 2

   

   Take a frying pan, be sure to have a thick bottom so that the heating is even. The higher the sides, the better. Pour kefir into a cold frying pan. Prepare cottage cheese in small batches, it will be faster and of better quality. I cooked in half-liter portions. Add a pinch of salt to balance the flavor. Turn the heat under the pan to low.

3. STEP 3

   

   Cook the kefir with constant stirring with a spatula until the whey begins to separate and the kefir itself starts to flake. I checked the first batch with a thermometer, as the author of the recipe advised. Heated it to a temperature of 45°C. The whey has just begun to separate.

4. STEP 4

   

   As soon as this happens, turn off the heat and cover the pan with a lid. Leave it to stand like this for 10 minutes.

5. STEP 5

   

   During this time, the kefir will curdle even more.

6. STEP 6

   

   Take a colander, place it over a bowl or pan and cover it with gauze folded in several layers or, like mine, a thick linen napkin. Pour the boiled kefir into a colander. Wipe the pan and pour the next batch of kefir onto it. I cooked it longer until the whey was actively separated. Then I checked the temperature - it rose to 62°C. Cover the pan again for 10 minutes without heating.

7. STEP 7

   

   I liked the batch that took longer to cook better - the product turned out to be more shaped and similar to cottage cheese. I also poured it into a colander. Cook all the kefir in this way. You will get quite a lot of curd mass. Stir it until all the batches are combined.

8. STEP 8

   

   If you like tender and moist curd, then leave it in a colander for half an hour. For a drier product, weigh out the curd as I did. I tied the ends of a napkin and hung it on a spoon over the pan. Do not pour out the whey that will drain in both cases; it can be used to prepare other dishes - pancakes, dough or drinks.

9. STEP 9

   

   Serve cottage cheese with sour cream, berries, honey, jam. Or use it to prepare other dishes - cheesecakes, dumplings, casseroles, muffins. Such cottage cheese is not stored in the refrigerator for long, three days in a closed container. Bon appetit!

Comments on the recipe

Olga

07.12.2023

4.7

Wow, wow, wow! This is a miracle, not a recipe. Cottage cheese with kefir in a frying pan. I would never have thought that cottage cheese can be prepared so easily and in a matter of hours, even an hour! I started cooking kefir mixed with milk 2:1, everything strictly according to the recipe, I cook it and think that nothing will come of it, it doesn’t work. I turn off the heat, wait 10-15 minutes and see that everything worked out! I strained it and squeezed it out a little, because I don’t want it dry (the author writes in the recipe how to make it dry, if anyone likes it). I put the cottage cheese, prepared with trepidation and emotion, into a vase. I try it, it’s sooooo tasty and tender, and what a wonderful aroma. Very pleased with the recipe! Thank you! There are no step-by-step photos in the recipe, I think my photos will be useful to someone. P.S. From 600 ml of kefir and 300 ml of milk you get 141 grams. cottage cheese.

Ira Tezina

07.12.2023

4.5

Wonderful recipe! True, I made it from yogurt, just to try. The result was a crumbly curd, tasty and slightly salty. By the way, I eat cottage cheese mainly in salted form - with herbs, cucumber and garlic, so I really liked this option. Previously, I made cottage cheese in a similar way only in a saucepan and did not add salt. I liked it better in an antique cast iron frying pan and with salt! Thanks to the author for the recipe)

Candina

07.12.2023

4.5

A simple way to make cottage cheese in a kefir frying pan! The result was tender crumbly cottage cheese, thank you!