Kefir cheese at home

Homemade kefir cheese is a unique product that does not contain thickeners, monosodium glutamate or harmful additives. Using kefir and additional available products, you can prepare cheese at home that is as tasty as store-bought cheese. Kefir cheese is quick to prepare and does not require any special preparation skills. Kefir is “curdled” using any method, separated into cheese mass and whey and then melted. This cheese tastes similar to “Adygei”.

Homemade kefir cottage cheese

Any housewife can make kefir cheese at home. It belongs to the category of soft curd cheeses and is prepared from frozen kefir, which is the easiest way. This cheese contains few calories and is suitable for children's and diet foods. The hardness and taste of cheese is determined by the quality of kefir.

1. 
   Kefir cheese can be easily prepared at home. For cheese, freeze kefir directly in bags in advance so that it turns into stone. The minimum freezing time is 8–10 hours. Then remove the bags from the frozen kefir.
2. 
   Take a large deep dish (saucepan) and place a thick sieve or colander on it. Fold the gauze into four layers and line the sieve with it. Then transfer the frozen kefir into it, wrapping the edges with gauze. Leave the kefir to defrost at room temperature for at least 3 hours.
3. 
   After defrosting, move this structure to any cold place, maybe in the refrigerator. Keep kefir in this state for 12–36 hours, because the hardness of the cheese depends on time. Periodically pour out the separated whey from the bowl, which you can then use at your discretion.
4. 
   Towards the end of this process, place any weight on top of this mass for 1 hour, placing a flat plate under it. Then free the prepared cheese from the gauze, transfer it to any container and can be served or used in the preparation of other dishes.

Good luck in cheese making and bon appetit!

Homemade cheese from frozen kefir

Homemade cheese made from frozen kefir always has a delicate, uniform texture like curd cream cheese. It is prepared without any additives, contains few calories and holds its shape well. It is delicious on its own as a dessert; you can use it to make creams for a cake or use it for sandwiches, especially with herbs and garlic.

Cooking time: 36–48 hours.

Cooking time: 10 minutes.

Portions: 240 gr.

Ingredients:

• Kefir 2.5% – 900 ml.

Cooking process:

1. Freeze kefir for cheese in advance within 12–24 hours along with the packaging. Place a thick sieve or colander over a deep bowl and cover it with a piece of gauze folded in 4 layers. Then put the frozen kefir on the gauze and cover it with the edges of the gauze.Leave the kefir for the first 4–6 hours at room temperature, and then put it in the refrigerator for 36–48 hours.

2. After the specified time (the thickness depends on the holding time), you will have 240 g of thick and soft cream cheese, and its fat content will be no more than 9.5%.

3. Place a tall saucer at the bottom of the dish so that the kefir mass does not come into contact with the liquid. You can use the separated whey for pancakes or homemade baking.

4. Prepared cream cheese from frozen kefir can be easily given any shape, which is important in preparing various desserts.

Delicious and successful dishes!

A simple and delicious recipe for cheese made from kefir and milk

You can make cheese from kefir and milk with your own hands, which will be no less tasty compared to store-bought cheese. The preparation principle is simple: mixed kefir and milk with the addition of eggs are brought to a boil and then everything is squeezed out to separate the whey. By changing the processing temperature, you can make soft or denser cheese.

Cooking time: 24 hours.

Cooking time: 10 minutes.

Portions: 4.

Ingredients:

• Kefir – 600 ml.
• Milk – 600 ml.
• Egg – 4 pcs.
• Salt – 1 tsp.

Cooking process:

1. First of all, prepare all the products in the quantities specified in the recipe. Use high-fat milk and kefir, which will improve the taste of the finished cheese.

2. Pour kefir with milk and a whisk into a pan with a thick bottom or non-stick coating, stir.

3. In a separate bowl, mix 4 eggs with salt well with a fork, without beating them.

4. Then place the bowl with the milk mixture over medium heat and heat well. Then pour the eggs into the heated mixture in a thin stream and immediately mix everything vigorously with a whisk.

5.Stir continuously until the mixture separates into milk flakes and whey. Be careful not to burn the mixture.

6. Place a thick sieve or colander over another dish, covering it with several layers of gauze. Throw the curdled mixture onto a sieve and wrap the edges with gauze.

7. After a couple of hours, when most of the whey has drained, place any weight on top of the mass and put everything in the refrigerator for a day. The consistency of the cheese will depend on how long the cheese is kept under load in the refrigerator.

8. After this time, carefully remove the kefir cheese with milk from the gauze and can serve.

Delicious and successful dishes!

How to make cream cheese from kefir and sour cream?

The cheese made from kefir and sour cream is very similar to the well-known Philadelphia cheese, but with the same texture it is distinguished by a slight sourness. This cheese is perfect for home-baked goods and will be a good filling for sandwiches, pita rolls and rolls. To prepare it, take sour cream and kefir with high fat content. From the ingredients indicated in the recipe you will get 1 kg of wonderful cream cheese.

Cooking time: 48 hours.

Cooking time: 10 minutes.

Portions: 1 kg.

Ingredients:

• Kefir 3.2% – 1 l.
• Sour cream – 1 kg.

Cooking process:

1. Place 1 kg of full-fat sour cream in a separate bowl and pour a liter of kefir into it. Then mix these ingredients with a spatula until smooth.

2. Place a thick sieve or colander over a deep bowl and cover it with a large piece of gauze folded in 6–10 layers. Then pour the kefir-sour cream mixture onto a sieve and wrap the edges of gauze over it. We place a flat plate on top of this mass and place a weight weighing at least 0.5 kg on it.

3.Then we move this “structure” into the refrigerator for two days (at least one). Periodically pour the separated whey into another container. When the whey stops draining, the cheese is ready. Carefully remove it from the gauze and place it on a plate.

4. The prepared cheese from kefir and sour cream can be served immediately. It keeps well in the refrigerator for several days.

Bon appetit!

Step-by-step recipe for making Adyghe cheese from kefir

Adyghe cheese belongs to the group of soft cheeses without ripening, which are also called pickled cheeses. It is prepared from cow's milk, using fermented milk whey to precipitate the milk protein, and this recipe will contain kefir whey. This cheese has a delicate and at the same time quite dense texture, few calories and a low percentage of salt, which allows it to be used in dietary nutrition. It is advisable to check the milk in advance for its ability to coagulate.

Cooking time: 24 hours.

Cooking time: 20 minutes.

Portions: 10.

Ingredients:

• Kefir 3.2% – 1 l.
• Milk – 3 l.
• Salt – 3 tsp.

Cooking process:

1. The set of ingredients for cooking Adyghe cheese is simple and affordable. Kefir is taken stale, and left for 1-2 days in the refrigerator.

2. In advance, 2 days before preparing the cheese itself, we make fermented milk whey from kefir. Pour the kefir into a saucepan and heat for 5 minutes until it separates into whey and milk flakes.

3. Then drain the whey through a sieve lined with gauze. The remaining cottage cheese can be eaten; it is no longer needed for cheese. Leave the resulting kefir whey for 2 days at home temperature to sour.

4. Then we start preparing the cheese.Pour the cow's milk into a large saucepan and bring it to a boil over high heat. Then reduce the heat and pour the kefir whey into the boiling milk. Cook everything for 7 minutes. During this time, the milk mass will separate into cheese and whey and the cheese will float to the surface.

5. Place a colander or sieve over a deep dish, cover it with gauze folded in several layers and discard the contents of the pan. Some of the whey will quickly drain. Add 3 tsp to the remaining cheese mixture. salt and mix. We wrap the edges of gauze over the cheese and place any weight on it. Then we move this structure with the cheese into the refrigerator for a day. After a day, carefully remove the cheese from the gauze.

6. Delicate and tasty Adyghe cheese is ready. We transfer it to a plate and you can eat it right away.

Bon appetit!

Homemade cheese made from kefir, milk and eggs

Cheese made from kefir, milk and eggs, made with your own hands, will be an alternative to expensive store-bought cheese and a good dish for your family. To ensure that the cheese does not turn into cottage cheese and its grain remains elastic and moist, you need to keep the milk heated to no more than 95 ° C, which is best determined with a thermometer, strain the cheese mass under a load and use fresh and high-quality products. In this recipe, add eggs, butter, soda and salt to the cheese.

Cooking time: 12 hours.

Cooking time: 20 minutes.

Portions: 8.

Ingredients:

• Milk – 2 l.
• Kefir 3.2% – 300 ml.
• Butter – 80 gr.
• Egg – 5 pcs.
• Salt – 2 tsp.
• Soda – 1 tsp.

Cooking process:

1. First of all, prepare all the products in the quantities specified in the recipe.

2. Pour the milk into a deep saucepan and heat over low heat to 95°C, just do not bring to a boil.

3.During this time, break five chicken eggs into a separate bowl.

4. Add two teaspoons of salt to the eggs.

5. Then pour 300 ml of kefir at room temperature.

6. Using a whisk or mixer, beat these ingredients until smooth.

7. Next, add a teaspoon of baking soda to this mixture and stir.

8. Add butter to the milk that has warmed up by this time and stir until it melts completely.

9. Then, while vigorously stirring with a spoon, slowly pour the egg mixture into the milk. Hot milk will immediately begin to curdle.

10. Cook the cheese over low heat until the mass is completely separated into whey and cheese grains, but remember that there will be a lot of foam on the surface due to the soda.

11. Cooking time is on average 15 minutes and you will get a cheese mass.

12. Then pour this mass into a colander lined with gauze, folding it into 4 layers. Place a weight on top of the cheese, then the whey will quickly drain.

13. Then transfer the strained cheese mass into a greased bowl and press it tightly with a spoon. Place the prepared cheese in the refrigerator overnight (at least 8 hours).

14. During this time, the cheese will cool and become dense. You can serve it to the table.

Delicious and successful dishes!

How to make Philadelphia cream cheese from kefir?

Philadelphia cream cheese belongs to the group of soft creamy varieties, does not require cooking or ripening and has a delicate sweet, sour taste. It is prepared on the basis of fermented milk products in different combinations, and there are many cooking options. In this recipe we will prepare such cheese based on kefir and milk. You will get not only a wonderful dessert, but also a filling for sandwiches, rolls and sushi.

Cooking time: 4 hours.

Cooking time: 30 minutes.

Portions: 4.

Ingredients:

• Kefir – 0.5 l.
• Milk – 1 l.
• Egg – 1 pc.
• Salt – 1 tsp.
• Sugar – 1 tsp.
• Citric acid – 1 pinch.

Cooking process:

1. First, prepare all the ingredients for the cheese in the quantities specified in the recipe.

2. Pour the milk into a thick-bottomed saucepan and place it over low heat.

3. When the milk starts to boil, add a teaspoon of salt and sugar to it and stir.

4. As soon as the milk boils, turn off the heat under the pan and pour kefir into it, only previously kept at room temperature.

5. Hot milk with kefir will begin to curdle. Stir everything with a spoon until all the milk has curdled.

6. Place a colander over a deep bowl and cover it with a piece of gauze. Then pour the curd mixture into a colander.

7. In 15–20 minutes, all the whey from this mass will drain.

8. Break one chicken egg into a separate bowl.

9. Then add a pinch of citric acid to the egg and beat until fluffy using a mixer.

10. Then, without turning off the mixer, add the curd mass to the beaten egg in portions and beat until smooth.

11. Transfer the whipped cheese mixture into any bowl and place in the refrigerator for 4 hours until it becomes denser and cools down.

12. After straining, you are left with a liter of delicious whey, which you can simply drink or use for home baking.

13. After cooling, Philadelphia cream cheese with kefir and milk can be served.

Bon appetit!

Delicate homemade kefir cheese with herbs

For those who love original cheeses, it is suggested to prepare soft cream cheese based on kefir with the addition of herbs and garlic. Such cheeses are often prepared with the addition of milk, but in this recipe we will add sour cream.The cheese is easy to prepare and you can experiment with spices to get new flavors. For this cheese, use only kefir and sour cream with high fat content.

Cooking time: 18 hours.

Cooking time: 20 minutes.

Portions: 6.

Ingredients:

• Kefir 3.2% – 1 l.
• Sour cream 25% – 800 ml.
• Dill – 1 bunch.
• Garlic – 4 cloves.
• Salt – 2 pinches.

Cooking process:

1. First of all, prepare all the ingredients for this cheese in the quantities specified in the recipe.

2. Pour a liter of kefir into a deep bowl. Then add sour cream to it and add salt. Using a whisk or mixer, mix these ingredients and beat a little.

3. Cover another dish with a piece of gauze folded in 4 layers and pour the kefir mass into it. Then we tie the corners of the gauze with a knot and hang it over a bowl or sink for 4-5 hours. During this time, all the liquid will drain and the mass will become denser.

4. Then we place this cheese mass together with gauze in a colander or sieve, put a load weighing at least 0.5 kg on top of it and put it in the refrigerator overnight.

5. The next morning, transfer the resulting cheese mass onto a piece of cling film and form it into a sausage shape.

6. Wash the bunch of dill, dry it with a napkin and finely chop it. Grind the peeled garlic cloves using any method. Spread a second piece of cling film and sprinkle chopped dill and garlic on it. Then place the cheese sausage on the layer of greens and wrap it again in film so that the greens cover the entire surface of the cheese.

7. Cool the cheese in the refrigerator for 3-4 hours and then serve. This cheese keeps well for several days and its taste only gets better.

Bon appetit!