When I first tried homemade curd cheese, I was stunned: it tasted exactly like "Almette" or "Hochland"! And for the money it comes out a mere penny, because it is made from kefir, and it is cheap.
If you like curd cheese, then immediately take note of this recipe, try to cook it! You will definitely like it!
How to make curd cheese at home:
We need a package of kefir. The most common kefir, I buy inexpensive in a package.
We put the kefir in the freezer, and as soon as it completely freezes, we take it out, put it in a colander or sieve
As soon as the kefir begins to melt, we transfer it to cheesecloth, folded in several layers, and hang it so that the whey flows down (like cottage cheese in general).
After 12-14 hours, all the excess liquid will drain, and the curd mass will remain in the gauze, which in consistency and taste is very similar to curd cheese.
We transfer to a container or some other suitable container, add salt to taste, you can add Provencal herbs, chopped ham or herbs.
And that's all)) Spread on bread and eat. The taste is one-to-one like a store-bought curd cheese, but much more profitable and without any preservatives.
I keep such cheese for 3-5 days, during this time we eat everything and I prepare a new batch.
Here's a simple recipe. Be sure to try!
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