Today I will share a recipe for making curd cream cheese at home. Such cheese is prepared quickly enough, from just one ingredient, but it turns out many times more profitable. This cheese can be used wherever there is a store-bought curd cheese in the composition.
Ingredients: kefir (the fatter the better)
Cooking method:
Kefir must be frozen in a container that fits the size of your sieve. I have frozen in a bowl of a suitable diameter. If you buy kefir in small half-liter bags, it is convenient to freeze right in them.
When the kefir is completely frozen, we take a deep container, set a sieve or colander on it and cover it with gauze folded in at least 4 layers.
We spread frozen kefir on it. Leave to thaw a little at room temperature. And when it softens a little, you need to cover with the edges of gauze, set the weight and put it in the refrigerator to drain the whey. It takes me a day.
We take out, unfold the gauze and carefully separate it from it. This is such a homogeneous and dense curd cheese.
From this amount of products, I got 300 grams. In consistency, it is very similar to curd cream cheese from the store, which means it is perfect for making cream. Also, this cheese can be used for sandwiches. You can diversify its taste by adding spices or herbs.