Cottage cheese from frozen kefir

Step-by-step cooking

1. Step 1:

   

   How to make cottage cheese from frozen kefir? Prepare the products. To make cheese, you will need only one ingredient — kefir. Treat his choice with all care, since the taste and quality of kefir will also depend on the taste of the finished cheese. The most delicious will come from fatty kefir, besides it is thicker — more cheese will come out. Take fresh kefir, not sour, this is also important.

2. Step 2:

   

   First of all, freeze kefir. I had several bags, so I poured everything into one and already put it in the freezer overnight. If you have kefir in a paper or plastic bag, then freeze directly in them. But I would not advise putting bottles in the freezer — they can burst. After a night in the refrigerator, take out the frozen kefir and leave it to defrost at room temperature for 5-6 hours.

3. Step 3:

   

   When the kefir is completely defrosted, pour it into a colander lined with gauze, folded in several layers or a thick napkin. Put the colander itself in a suitable bowl, where the serum will drain. Leave the kefir to stand in this form for 2 hours, during this time it will become a little thicker.

5. Step 4:

   

   Then wrap the edges of the napkin, covering the mass, put a flat plate on top. Install the cargo. Jars with some kind of filling - water, jam or preservation — are well suited. Put the structure in the refrigerator for 8 hours.

6. Step 5:

   

   During this time, the whey will drain through the cloth into a bowl, and the most delicate curd mass, very similar to soft cheese, will remain in the napkin. I squeezed the cheese out a little more right in the napkin, as the flax had absorbed the liquid a lot. The resulting whey, by the way, can be used to prepare other dishes — pancakes, bread, dough.

7. Step 6:

   

   Transfer the cheese from the napkin into a glass container — it will preserve it best. Store the cheese in the refrigerator for a maximum of 5 days. From a liter of kefir I got about 250 grams of cheese. If you use it as a spread for sandwiches, you can add a little salt and herbs. Salt is not required for sweet pastries.