Curd cheese made from sour cream

Name: Curd cheese made from sour cream
Total time: 12 h 15 min
Yield: 8
Ingredients: 400 g Sour cream; 300 g Yogurt; 0.5 teaspoon Lemon juice; 0.5 teaspoon Salt

Soft, gentle, made from natural products, without chemicals! Curd cheese from sour cream can be prepared at home in 15 minutes, and bacteria will do the rest of the work. In 12 hours you will have a very tasty cheese that you can spread on bread or add to baked goods.

46

21609

Emma Smith

Author of the recipe

Calories

130Kcal

Protein

4gram

Fat

11gram

Carbs

3gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

400g

300g

0.5teaspoon

0.5teaspoon

Step-by-step preparation

Cooking time: 12 hr 15 mins

STEP 1
How to make curd cheese from sour cream? Very simple and fast! First, prepare the necessary ingredients to your taste. I took Activia yogurt, but another similar natural yogurt with bifidobacteria would also work.
STEP 2
Sour cream is suitable with a fat content of 20% or higher. The more fat and sour cream, the tastier the cheese will be. I have sour cream with 25% fat content. It will be especially tasty with village sour cream.
STEP 3
For the recipe, you need strictly natural yogurt, without additives, containing starter culture and live bifidobacteria. Therefore, read the information on the label very carefully. If there are no living bacteria in the yogurt, the sour cream will not ferment and you will not make cheese.
STEP 4
Place full-fat sour cream in a bowl. Add natural yogurt and stir. The mass will liquefy.
STEP 5
Add salt and stir. I advise you not to add all the salt at once. First add half, stir and taste. Then, if necessary, add salt. Since the degree of saltiness, sweetness, bitterness, pungency, acidity, pungency is individual for everyone, always add spices, herbs and seasonings, focusing on your taste!
STEP 6
Pour in lemon juice and stir. Lemon juice will give the cheese a light, pleasant sourness. If you wish, you can not add it at all.
STEP 7
Place a colander or sieve over a deep bowl.
STEP 8
Cover it with a cotton towel or a large piece of gauze folded in 4-6 layers so that the edges hang down. Pour the sour cream mixture into a colander.
STEP 9
Fold the overhanging edges of the towel over the cheese mixture.
STEP 10
Place a saucer or small plate on top. Place a filled one-liter jar on it. Place the cheese in the refrigerator for 12 hours. Whey should separate from the sour cream and drain to the bottom of the bowl.
STEP 11
After the specified time has passed, unwrap the towel. The cheese turned out soft and tender. It can be spread on sandwiches, as well as in pies and desserts.
STEP 12
Store the finished cheese in a sealed container in the refrigerator. Bon appetit!