Homemade cottage cheese from kefir (stovetop)
An easy way to make cottage cheese on the stovetop from kefir. Tender, crumbly cottage cheese can be made quickly at home from kefir. When choosing kefir, go for one with a high fat content — it makes the best cottage cheese.
Komarova
Recipe author
Homemade cottage cheese from kefir (stovetop)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
3 g
Fats 13 %
1 g
Carbohydrates 50 %
4 g
38 kcal
GI:
100
/
0
/
0
- A heavy-bottomed pan about 10 inches (25 cm) across works well for making the curd. Use a regular skillet, ideally with high sides. It's best to make the cottage cheese in small batches so it heats evenly. From 1.5 liters of kefir you'll get an average of 300 to 350 grams of cottage cheese. Pour the kefir into a cold pan, add salt, and set it over low heat. If you have a thermometer, keep the temperature at 105 to 115°F (40 to 45°C). Heating the kefir too fast gives you a dense, bland curd. So warm the mixture, stirring constantly with a spatula, until curds and a yellowish whey form. The average cooking time is 15 minutes. Once the kefir has separated, turn off the heat and cover the pan. Leave it for 10 minutes. Line a colander with 3 or 4 layers of cheesecloth. Pour in the contents of the pan. The cottage cheese will stay behind on the cheesecloth. Don't throw out the whey — you can use it in baking and dough, or to make healthy drinks. Leave the cottage cheese in the cheesecloth to cool and press itself for 20 minutes. If you like it drier, gather the ends of the cheesecloth and hang the cottage cheese for 3 hours to let the excess liquid drain. Store the finished cottage cheese in the fridge in a closed container for no more than 3 days. The cottage cheese comes out crumbly, tender, and slightly tangy. It's perfect for kids and a light diet. Serve it with berry jam, or with fruit and honey. You can use the cottage cheese to make syrniki and cottage cheese cake, or as a filling for vareniki and hand pies. For a milder product, mix the kefir with milk in a 2:1 ratio and cook as in the recipe. Adding ryazhenka (fermented baked milk) instead gives the finished product a caramel note. You can boost the fat content of the cottage cheese by stirring in sour cream or homemade soured milk in any proportion.
Caloric content of the products possible in the composition of the dish
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Salt - 0 kcal/100g
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