How to make cottage cheese from kefir at home

In simple terms, to get homemade curd, it is enough to take purchased kefir or milk, and then treat it with high or low temperatures. Of course, the procedure is performed not only by heating, but also by freezing. Depending on the chosen technology, the taste of the finished product is different. One thing is clear - in the end, you will get a completely natural cottage cheese, which in its useful qualities exceeds the purchased formulations. Consider the most delicious recipes, highlight the main aspects.

Important!
Cooking cottage cheese at home is a fairly easy process.

A negative feature is that the final product has a limited shelf life.If possible, eat it immediately after cooking or over the next 24 hours.

If due to inexperience you have made too much cottage cheese, make cheesecakes, dumplings, casseroles or pie on its basis.

As mentioned above, cottage cheese can be made from kefir or milk and sour cream. The only thing you need to know - the milk will have to be turned into yogurt (home-made kefir).

Kefir curd: a classic recipe

To prepare you need: kefir - 1.2 liters.

1. Prepare the necessary materials and tools in advance. You will need a piece of gauze fabric about 30 * 30 cm in size, a sieve or a colander, a thermometer for pastry chefs, a wooden spatula, and pans — nesting dolls of different diameters.
2. First you need to prepare a steam bath. To do this, take a large-sized pan, pour water into it so that the liquid reaches the middle. Put the pot on the stove, set the average power, bring to a boil.
3. In the second (small) container pour kefir. Put the dishes in the first pan so that it rests on the handles. The bottom of a small bowl should be immersed in boiling water.After you lower a container with kefir in a liquid, reduce fire to a minimum.
4. Tomite kefir on low heat until it is curtailed. Move the clots of the resulting mass to the walls of the dishes so that the composition warms up evenly. After a quarter of an hour, the temperature of the mixture will reach 55-65 degrees.
5. To properly assess the temperature, insert a cooking thermometer into the composition, evaluate the result. At 60 degrees, turn off the burner, remove the mixture from the heat, remove the container with kefir in a cool dark place for 30-45 minutes.
6. Next, place the gauze, folded in 2-3 layers in the cavity of the colander or sieve, put the container under the whey, pour the milky mass into the filter. Tie the fabric around the edges, creating a kind of bag, squeeze.
7. Place the prepared mass in a microwave container or deep bowl. In cases where the amount of cottage cheese is large enough, compress the composition with a heavy bottle.

Kefir cheese: cooking in a jar

To prepare you need: yogurt or kefir - 1.3 liters.

1. Prepare all the tools and materials you need for the job.This includes a large saucepan, a glass jar with a volume of 2-3 liters, a cotton towel or board, a colander or a kitchen sieve, gauze.
2. Wash and sterilize the jar. To do this, place it in the oven, set the temperature to 45 degrees, every 5 minutes, increase the power by 20 degrees until you reach 110. After that, pull out the container with a mitten, cool it.
3. Pour the kefir into the jar. Place a towel or cutting board on the bottom of the pan, place the container with yogurt inward so that it is exactly in the center. Pour running water into the cavity, it should cover 2/3 capacity with kefir.
4. Turn on the burner to minimum power. Stir the mixture until it coagulates. As a result, you get a composition that is visually separated into cottage cheese and whey. At this point, take a sieve, cover it with two layers of gauze.
5. Pour the mixture into the filter, strain the whey, leave the curd. Connect the edges of the gauze to make a bag, tie, cool. Place the cottage cheese in a food container, send in the refrigerator.

Frozen Kefir Curd

To prepare you need: kefir (fat content of 3.2%) - 1 liter.

1. To make kefir curd, you will need to prepare a sieve, cheesecloth, food container. At the same time, place the bag with the purchased kefir in the freezer, freeze.
2. When the composition is completely frozen, remove the bag, cut the top of the pack with scissors. Now make an incision on the side, take out the frozen kefir.
3. Wrap the composition in a single layer of gauze, put it in a sieve or colander to melt the mass. Be sure to put a deep bowl under the container, the liquid will flow down.
4. It is important that the composition melts at room temperature. However, if the apartment is too hot, place the bowl with the ice block in a cool place.
5. After about 6 hours, the milk mass will melt completely. The serum will flow down, there will be only cottage cheese. When this happens, squeeze it with gauze, move it to the food container.

Cottage cheese from sour cream and milk

• sour cream with fat content from 20% - 40 gr.
• milk - 1.7 l.

1. Sterilize the glass jar. To do this, put it in a saucepan, fill both containers with water, boil on medium heat for about 25 minutes. After that, leave the container to dry neck down, then wipe with paper towels to completely eliminate moisture.
2. Pour milk into a sterile container, add sour cream, stir the mixture until homogeneous. Cover the neck with a bandage or gauze, put in a warm place for 10 hours. After the due date, you get sour milk, so you can safely proceed to the preparation of cottage cheese.
3. Take 2 pans (large and small). First pour running water, filling the dishes exactly to half. In the second - the obtained yogurt. Put a small pot inside big so that it keeps on the handles and slightly submerged in water.
4. Put both containers on the stove, turn on the device on slow fire, start to torment the mixture. Sour milk will start curdling into cottage cheese, you need to push it with a wooden spatula to the edges of the pan.
5. When the whole kefir is processed, put 2 layers of cheesecloth in a colander, pour the cottage cheese there. Tie a knotted fabric to make a bag. Press, send the composition to the container.

Kefir curd in a slow cooker

To prepare you need: kefir (fat 3.2%) - 2 liters.

1. Sterilize the multi-bowl, after having doused it with boiling water.Wipe dry with a cotton towel.
2. Pour the kefir into the multivariate cavity, set the “Heated” mode and the temperature of 75-85 degrees (at the discretion).
3. The duration of the heating composition is 45 minutes, after this period the multicooker can be turned off.
4. Prepare a filter from a colander covered with gauze cloth. Pour the mixture into it, squeeze the cottage cheese and leave to cool completely.
5. Transfer the mass to the food container, press it with your hands, store in the refrigerator for no longer than 36 hours. Similarly, kefir is prepared from yogurt.

Kefir curd in the microwave

To prepare you need: kefir maximum fat content - 1.6 liters.

1. For cooking cottage cheese for this recipe, absolutely any microwave oven that warms up food at a temperature not higher than 80 degrees will suit. You can choose the “Defrost” mode, “Expedient defrost” mode or any program that meets the requirements.
2. To properly prepare the product, pour the kefir into a microwave or glass jar. Put on half an hour at 80 degrees, periodically stir the mass.
3. In the process of processing kefir (can be replaced with yogurt) is divided into cottage cheese andserum. Every 10 minutes, pause the device, remove the formed curd to the container walls.
4. When the product is ready, take a kitchen sieve, lay the gauze in 2 rows, pour the whey with cottage cheese. Roll a bag of gauze to squeeze out moisture. Send the final product in a container, compress it in a convenient way.

It is easy to cook cottage cheese from kefir at home, if you have sufficient knowledge regarding the available technologies. Use the classic recipe, consider the technique using a steam bath or glass jar. Try to cook the curd from frozen kefir, to save time, choose a recipe for a microwave or a slow cooker.

Video: recipe for cooking delicious curd