Homemade farmer cheese from milk and kefir
Delicious, wholesome, soft, and crumbly — perfect for breakfast! Farmer cheese made from milk and kefir comes out moist and very tender, and it couldn't be simpler to make. Serve it as is, or use it for cheese-filled buns, casseroles, desserts, or puddings.
Cooking method
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Step 1:
How do you make farmer cheese from milk and kefir? Gather your ingredients. The higher the milk's fat content, the better — mine is 3.8%. Any kefir works, but it must be fresh, not yesterday's. Pour the milk into an enameled pot and warm it on the stove until lukewarm.
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Step 2:
Whisk the kefir well so there are no large lumps in it.
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Step 3:
Gently pour the smooth kefir into the warm milk and stir with a whisk. Cover the pot and leave it to ferment for a day.
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Step 4:
After a day, cut the resulting jelly-like mass with a knife right in the pot, without removing the pieces.
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Step 5:
Set the pot of milk-kefir mixture over heat and warm it, stirring with a whisk. Leave the mixture in the covered pot for about 5 hours, keeping it on the stove.
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Step 6:
Then turn the burner on once more and reheat the contents of the pot. Pour the mixture into a colander set over the sink or another pot. If you like, save the whey — I usually use it to thin out okroshka.
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Step 7:
After 1-2 hours, all the whey will have drained from the cheese. Transfer the homemade cheese from the colander to a bowl or a lidded container for the fridge. Or stir it right away with sour cream, sugar, or jam and serve. Enjoy!
- The beauty of this recipe is that nothing goes to waste! Not only do you get delicious homemade cheese, but you're also left with wonderful whey to use in other dishes — you can knead dough with it, use it as a base for okroshka, and so on.
- To save time, I recommend fermenting the milk and kefir overnight. There's no harm in leaving it for 10-15 hours instead of a full day. And here's the thing: in the morning, after the milk and kefir have fermented, you'll have — guess what? — yogurt! You can eat it just like that. It's so good you don't even need to add anything — a perfect light breakfast or dinner.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Full-fat kefir - 62 kcal/100g
- Kefir 1% fat - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor bifi' 1.8% fat - 45 kcal/100g
- Kefir 2.5% fat - 53 kcal/100g
