Homemade cottage cheese Nezhenka

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Take a bottle of milk and a bottle of kefir. The higher the fat percentage, the fattier the cottage cheese will be.

2. STEP 2

   

   Bring the milk to the first loaves. Don't boil!

3. STEP 3

   

   Pour in kefir in a thin stream. As soon as the whey begins to separate, turn off the stove

4. STEP 4

   

   Cover with a lid and a towel and leave in a warm place to ripen for an hour.

5. STEP 5

   

   Here is our future cottage cheese

6. STEP 6

   

   Take a tall pan, place a colander on it, line it with 3-4 layers of gauze and pour the curd mixture into it. Leave in a cool place for 2-3 hours

7. STEP 7

   

   We transfer the cottage cheese into plates, add berries or sour cream, or dumplings... And we get pleasure and vitamins. Bon appetit!

Comments on the recipe

Queen

20.08.2023

4.5

Here is my fresh cottage cheese!!! Excellent recipe; the cottage cheese turned out soft. juicy. very tasty. I prepared it strictly according to the recipe. But I made a double portion. I ate it with jam. I also used it to make cream. Many thanks to the author of the recipe!

Maria

20.08.2023

4.7

Thank you for participating in the Best Recipe of the Week competition. You have a great recipe. A few notes on the photo. The dishes for this kind of cottage cheese are perfectly chosen. The combination of white cottage cheese and Gzhel is almost a classic. But a lot of things ruined the towel. Firstly, the color of the pattern on it does not match the stated blue and white. If there was the same blue or whitish pattern, it would be all right, but here it really stands out. Secondly, the pattern itself. You have Gzhel. On the towel there is a pattern of a completely different style. Together, these two styles do not fit harmoniously. If you fold the towel several times, place it in the background and blur it (so that the pattern is not so intrusive), it could pop and give the photo some extra color. Everything is clear here - both the pattern on the towel and the Gzhel. They compete with each other, diverting attention from the white curd. It would be possible to smooth out the competition by adding something red to the cottage cheese - berries, jam and balancing the composition with a small vase with these berries or jam/jam. And lastly, a towel with creases at the folds. It ruins the photo. It is advisable to iron fabrics and towels before the photo shoot. Khrumka has two articles to help food photographers: How to photograph food. A guide for beginners. How to photograph food. Food photography for beginners.

Olya1989

20.08.2023

4.7

Well, here is my cottage cheese in the process of preparation)) at the final stage, one might say)) Until now, if I made homemade cottage cheese, it was only from sour milk, I never mixed it with kefir. What made me happy is that I get a little more cottage cheese than if I made it from only 2 liters of milk. Or maybe it seemed like that to me)) But the taste is very good!