The fastest and easiest recipe for homemade cottage cheese. The curd turns out to be very tender, not at all sour and very, very tasty! I always cook this kind of curd for Easter. It works great for my Easter cottage cheese recipe. But just like that, with sour cream, my children love him very much!
I usually take homemade milk, but store milk is also suitable (the main thing is not long-term storage). I combine kefir with lemon juice and mix. If store milk - for its best curdling of lemon juice, you need 3 tablespoons, if homemade, 2 tablespoons are enough.
I bring the milk to a boil and immediately add kefir with lemon juice. Mix well and remove from heat. No need to boil.
I let it stand for 15-20 minutes and filter it through cheesecloth. You do not need to squeeze hard. I leave it for 15 minutes - this is enough, otherwise the cottage cheese will turn out to be too dry. I store it in a glass container in the refrigerator. Delicious! And just!
Ingredients:
• Milk - 3 l
• Kefir - 500 ml
• Lemon juice - 2-3 tbsp.
See my other recipes:
I cook eggs for Easter for 2 hours!
Carrot and herring caviar
Usually an unusual cake for tea