Kefir dishes, Homemade cheese

Cheese dishes → Homemade cheese

Kefir dishes

Simply create hard cheese at home. And you choose the taste and hardness of homemade cheese yourself.

The most delicious hard cheese made from milk, eggs, kefir and sour cream, with the freshest herbs. This homemade cheese is enjoyed not only by adults, but also by children.

This homemade cheese is the least calorie-rich, light, but in taste it is in no way inferior to the unique feta cheese. Feta cheese will be a good addition to your salad or just as an independent dish!

Pies for all pies, pies! Cheesy, very tasty, yeast-free dough and chicken inside. I don’t understand how it is with others, we don’t have such cheese pies with chicken for the second day! I won’t go to sleep until I check it! Cook for health and enjoyment!

For lovers of cheese! Delicious homemade cheese!

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Homemade cheese made from kefir

Kefir cheese can be prepared at home using various methods. Now we will present for you the most common and affordable options that do not require a huge amount of ingredients.

Soft kefir cheese: homemade recipe

Anyone can learn to prepare such a product without the help of others. After all, there is nothing complicated in developing homemade cheese. Usually, such a product is very similar to the Adyghe one. Its taste and hardness depend almost entirely on the initial raw material, in other words, on the fermented milk drink.

It should also be noted that kefir cheese at home is less caloric than a similar hard or processed product. In connection with this, it is very useful for dietary and baby food.

So how to create homemade cheese from kefir? The recipe for making this product requires the following components:

a homemade or store-bought drink that is not very fatty - 2 bottles or 2 liters;
natural butter – approximately 50 g;
large fresh egg - 1 pc.;
table soda - ½ small spoon;
table salt - dessert spoon (you can use less or more, use to taste);
sweet paprika - 1/3 of a small spoon.

Making cottage cheese

Before you create cheese from kefir, you should prepare homemade cottage cheese. To do this, we will need to pour the milk drink into a huge bowl, and then place it in a water bath and heat it evenly. As a result of heat treatment, whey should separate from you. The main thing with all this is not to overexpose the drink and under no circumstances bring it to a boil.

After the drink becomes dense and huge snow-white flakes form in it, it should be thrown into a colander previously lined with gauze. Next, you need to squeeze out all the excess liquid from the product, tie the contents in a bag and hang it over a bowl for 16-22 minutes. During this period of time, the moisture will leave, and the drink will be converted into cottage cheese.

Cheese making

You see, it’s not possible to make cheese from kefir directly. You should definitely create cottage cheese from a fermented milk drink, and only later start creating the desired product.

After the granular ingredient is ready and all excess moisture has been removed from it, you need to put it in a deep bowl, and then add a chicken egg, baking soda, sweet paprika, butter and table salt. The named ingredients need to be thoroughly mashed with a fork, and then everything is put back in a water bath. With all this, the milk mass needs to be constantly monitored. As soon as it starts to melt (after about three minutes), it should be actively stirred with a wooden spatula. It is recommended to carry out this process until the entire mass resembles processed cheese from the mixture. In other words, you should have a viscous yellow product of a homogeneous state, in other words, without a single lump. Typically, this process takes about ¼ hour.

Forming soft cheese

You see, making kefir cheese at home is not very difficult. After the milk mass is one hundred percent ready, it should be poured into molds. With all this, the dishes need to be prepared in advance. It needs to be thoroughly washed, dried and generously greased with butter. As a standard, you should use any plastic container or beech bowl.

Thus, the finished cheese mass must be placed tightly in a mold, and then sent to the refrigerator. It is better to keep the product in this state for about 2 hours.

How to use?

Kefir cheese, the homemade recipe for which was presented above, is considered suitable for consumption after it has completely hardened. It should be cut into thin pieces and presented to the table along with bread and butter.

If you want to get spicy cheese from kefir at home, then you need to add some spices, seasonings, nuts and other ingredients to the cottage cheese made from a fermented milk drink. As a result, you will receive a natural milk product that will appeal to all your family members.

Homemade kefir cheese: a conventional recipe

As mentioned above, you can create homemade cheese using various methods. In this section of the article, we decided to present for you the most common and quick recipe, with which you can get a delicious milk product, very close to the Adyghe one.

So, to create cheese from kefir at home, we will need:

a homemade or store-bought drink that is not very fatty - 2 bottles or 2 liters;
table salt - dessert spoon (you can use less or more, use to taste);
garlic - a couple of cloves;
sugar - use to taste;
fresh herbs - use to taste.

Making kefir

Milk, drink, cheese - these are the most necessary milk products that do not need advertising. It should also be noted that the two extreme ingredients can be simply obtained by processing the first. We will tell you exactly how right now.

If you do not want to make homemade cheese from purchased kefir, then we suggest preparing it yourself. To do this, you need to warm up the village milk slightly, and then add 2 huge spoons of a fermented milk drink to it, mix thoroughly, cover with a plastic lid, wrap it in a blanket and leave it warm for exactly one day. As a result, you should get a natural homemade drink with the highest fat content.

Heat treatment of kefir

How to create homemade cheese without the help of others? The drink (sour milk) is the base of the mentioned product. After the fermented milk drink is ready, it should be poured into a bowl and placed in a water bath. It is recommended to heat it very slowly until the whey separates. Typically, this process takes about 20-28 minutes of free time.

Spin process

As in the previous recipe, heat treatment of the fermented milk drink should be done until it thickens. Next, the contents of the bowl need to be thrown into a colander, which must be lined in advance with a large multi-layer gauze.

When all the excess moisture has drained, add table salt, sweet sand, grated garlic cloves and finely chopped herbs to the resulting mass to taste. All named ingredients must be carefully mashed with a fork so that the spices are moderately distributed throughout the dairy product.

Finally, the granular mass should be placed again in thick gauze and tied well. The resulting bundle must be placed in a colander or any other dish with holes, and then pressed down with a weight. A three-liter glass jar filled to the top with water is perfect for oppression.

It is recommended to keep the product in this state for 1-2 days. During this period of time, all moisture must leave the cheese mass, making it more elastic and tasty.

If you need to get the hardest cheese, then you should squeeze it out using pressure a little longer. But in this case, it must be placed in the refrigerator, otherwise it will become moldy and sour.

How to properly present it to the table?

After the homemade cheese has been infused under the weight and has lost all its water, it should be removed from the gauze and placed in a container with a lid. In this form, it is recommended to store the product in the cold for no more than 2 days. It should be served with bread and butter. In addition, homemade cheese is often used to make various salads, pizza, main courses and casseroles.

Let's sum it up

In fact, all independently prepared cheeses from kefir and cottage cheese resemble processed or soft (Adyghe) milk products. As for solids, its production requires special development, which is very difficult to organize at home.

It is also necessary to emphasize that you can noticeably change the taste properties of homemade cheeses by adding certain components to them. By the way, during the manufacture of such a product, it is not recommended to pour out the whey that has separated from kefir. After all, it can make very tasty pancakes or okroshka.

Homemade kefir cheese recipe with step-by-step photos

Creator: Lena Sablina

Recipes for making cheeses from raw milk with your own hands, unfortunately, have been partially lost.

After all, previously, almost all housewives, especially in rural areas, themselves prepared cottage cheese, sour cream, fermented baked milk, butter, and cheese from milk from their cattle.

Then, when all this appeared on store shelves, such skills became unnecessary, but they were passed on from the older generation to the younger.

They were also preserved in the form of recipes in some cookery books.

Luckily, there is now a great web that helps people share information. And now it’s no longer a problem to find out how to make, for example, kefir cheese at home. There are a number of recipes that use various methods and use certain additives to obtain a suitable product.

The advantage of making cheese without the help of others is obvious. Firstly, you understand what kind of raw materials are used there, how harmless the components are. Secondly, you will be able to regulate the taste and other properties of cheeses yourself. For example, only the housewife decides what saltiness to make the cheese. This applies to fat content. The downside is that it takes some effort to produce the product, but it’s completely easy.

The main principles of making cheese based on kefir at home

To make cheese from kefir, the watery fermented milk product must curdle and the protein separate from the whey. This is achieved using various methods. Due to heating, due to the introduction of additional acids or using natural processes. Also, the cheese product can be subjected to heat treatment - at the initial or final stage; in extreme cases, baking soda is added for melting.

To separate milk protein from whey, use a colander covered with gauze or cloth (A collection of different and interacting tissues form organs) . In addition, they also use a press to better remove the liquid from the product.

You can use any drink for cheese, but it’s better not a completely fresh one - it’s low acidic and not acidic. A three-day option would be good.

According to some recipes, the finished cheese is kept in brine for a certain number of days, but more often they do without it; salt is immediately added to the mixture before production.

Kefir cheese is prepared at home with the addition of other milk products - cream, sour cream, whey, butter and milk itself, as well as salt, acids, baking soda, spices, herbs.

The usual recipe for kefir cheese at home

This recipe only requires a drink. And a little salt if you want salty cheese. If it's sweet, add sugar. Cottage cheese is made using the same recipe, but special rules must be followed to obtain cheese. Next - carefully about manufacturing. The cheese looks similar to Adyghe or feta.

• Two liters of kefir

• A teaspoon of salt - or more, to taste

Pour the drink into a container - ideally into a saucepan.

Add salt, stir, test - is there enough salt? It's better not to overdo it.

Place the drink on low heat and heat until it boils.

There is no need to stir at this time.

When boiling begins, protein flakes will appear. It's time to turn it off.

By this time, a colander with two layers of gauze in it should be ready.

Pour the drink into a colander, placing the container under the whey.

Strain out the liquid, pressing down with a spoon or spatula. Then we twist the gauze.

We place the bun of the future cheese directly in gauze in a shallow container and press it down with a press - for example, with a jar of water. The liquid must drain.

The next morning the cheese is ready. It is excellent for Greek salad, the inside of a pie with added herbs.

Curd cheese from kefir at home

In this recipe, cottage cheese is first prepared from kefir, and then cheese is made from it. Double heat treatment results. The product is the most dense, shiny, does not crumble when cutting, at the final stage of production you can add additional ingredients - peppers, herbs, vegetables, mushrooms.

• Two liters of kefir, preferably with the highest fat content

• Spoon of butter

• A teaspoon of salt

• Half a teaspoon of baking soda

• A pinch of paprika and dark ground pepper.

Place the drink in a steam bath - for example, pour it into a saucepan, which is placed in a huge pot of water.

You need to wait until the kefir begins to form clots and the light water separates.

Discard the condensed drink onto cheesecloth placed in a colander. Squeeze out excess liquid and let sit, draining, for half an hour.

The semi-finished cottage cheese product is ready. Now it needs to be turned into cheese.

Return the cottage cheese to the saucepan and add other ingredients.

Everything must be mixed well and kneaded so that the pieces of cottage cheese are as small as possible. A fork, a masher or a blender are suitable here.

Again, the pan must be placed in a water or steam bath, turn on the heat and wait until the cheese begins to melt.

Next, you need to constantly stir the product with a spoon or spatula so that the melting proceeds moderately and all pieces of cottage cheese dissolve.

You should get a homogeneous yellow mass, this usually takes about 15 minutes.

Grease the cheese mold with butter - butter or vegetable oil.

Pour the melted mass into the mold, cool to room temperature and put in the refrigerator. After an hour or two you can try.

Homemade spicy cheese made from kefir and milk

The development of making this cheese is similar to both previous recipes. But, unlike theirs, the drink is needed to obtain whey, which is later mixed with milk. Additives also play a huge role - thanks to them, the homemade product comes out fragrant and spicy. If desired, you can reduce the degree of spiciness and adjust the smell with the help of other favorite spices.

• Three liters of milk

• One liter of kefir

• Two teaspoons of salt

• Half a teaspoon of hot reddish ground pepper

• 5 peppercorns, ground in a coffee grinder

• Ground cinnamon on the tip of a knife.

Heat the drink over low heat until the whey begins to separate and milk protein clumps begin to float.

Allow to cool slightly and strain through a tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) , placed in a colander.

Cool the purchased cottage cheese and use it for appropriate purposes - eat it with sour cream, use it for the inside of pies and dumplings.

For the upcoming cheese making, we need the resulting whey. It needs to be left in the room for two days to sour.

Then place the milk in a huge saucepan and boil.

Pour the whey into the milk and cook over low heat until the milk begins to curdle.

When the protein clots rise to the top abundantly, it’s time to turn it off.

Also strain through cheesecloth.

Place the curd in a bowl, add salt, hot pepper, cinnamon, allspice, and mix well.

Again, return it all to gauze, tie it and hang it to drain for half an hour - an hour.

Then we put the future cheese head under the press in a plate or other container so that the liquid drains, and leave it for about half a day.

Tender cream cheese with kefir and sour cream at home

This cheese is similar to cream cheese - it can be spread on bread, you can form not a sausage, but balls, roll it in any herbs, and add it in this form to salads. Or add oil and leave to marinate. You can add crushed garlic to the greens if desired. It is also suitable for snacks based on lavash. The secret of tenderness is in sour cream, which is fermented with kefir.

• A liter of sour cream with a fat content of at least 20%

• A liter of kefir with a fat content of at least 2.5%

• One to two teaspoons of salt

• A bunch of greens – parsley, dill.

Mix sour cream and drink, add salt, and puree with a blender until a completely homogeneous mass comes out.

Line the colander with a cotton or gauze napkin.

Pour out the mass, wrap the ends of the fabric (the structure of tissues of living organisms is studied by the science of histology) , and place a press on top.

The cheese should sit in the refrigerator for 24 hours. In this case, the released liquid must drain.

A day later, form the mixture into two thick sausages, roll them in chopped herbs, pressing tightly.

Store in the refrigerator, separating slices as needed.

Tricks and tips for making cheese from kefir at home

The drink for making cheese at home should be as fat as possible, at least 2.5%. Also, if milk or sour cream is consumed, it should not be low-fat.

You can create a sweet cheese by adding sugar or honey during formation.

If the cheese is prepared by melting, it is better not to put the dishes on the fire, but to do it in a water or steam bath. In any case, it is necessary to carefully stir the melting mass.

It is better not to store homemade cheese for a very long time, normally - a certain number of days, a maximum of a week. Otherwise, it may become moldy or begin to peroxide. It is also necessary to protect the cheese from drying out. If you want to store the product forever, you can marinate it or put it in brine.

Kefir cheese

Preparation time: 10 min.

Production time: 2 hours

Number of servings: 4 pcs.

Ingredients

How to make homemade cheese from kefir

Homemade cheese is a very valuable product that does not contain preservatives, emulsifiers, flavors or other chemical additives. The recipe for cheese made from kefir and eggs may amaze almost everyone, but believe me, you will literally love this cheese, and no less than the expensive factory-made one. If you prepare such a product at home, you can experiment with it as you please! Adding sweet ingredients, such as raisins or dried apricots, will make this cheese a dessert, and also a wonderful base for curd Easter cake. If you add salt to it, you will get Adyghe cheese, and the sourness will make it similar to Greek Feta. Finding uses for kefir cheese at home is very simple. It is successfully added to salads, baked goods, various snacks and main courses, and is also eaten just like that. By the way, its calorie content can be adjusted by choosing a drink with more or less fat content.

On our website you will find a recipe for making cheese from kefir and learn how to cook it at home. To prepare this natural product, you don’t need any kitchen equipment. All you really need before creating it is a step-by-step recipe with photos, and it is already waiting for you on our website.

How to prepare “Kefir cheese” step by step with photos at home

All we need to make cheese is a drink, an egg, butter, salt and soda.

Make cottage cheese from kefir (2 l) in a steam bath. Pour a little water into the pan, put a much smaller pan with kefir in it. It is very important that the top pan does not touch the water in the bottom.

Keep the drink in a steam bath until the whey separates. It took me about 40 minutes.

When the drink becomes thick, place it in a colander lined with 3 layers of gauze. Squeeze and leave to drain for 25 minutes.

This is what happened in the end.

Now put the cottage cheese back into the pan and mix with 1 egg, butter (100 g), salt (1 tsp) and soda (0.5 tsp). You can add your favorite spices.

Place in a steam bath and begin stirring the mixture. In 10-15 minutes it will look like melted cheese.

Take a mold greased with butter and spread the cheese into it in a thick layer. Place in the refrigerator for 1-1.5 hours. I got approximately 200-250 g of finished cheese.