How to replace cream cheese at home

How to cook an analogue of cream cheese at home? Easy! The budget idea itself arose because of its high cost. Such cheese will always have the main taste of the product from which it is made. The higher the fat content of kefir, the tastier the kefir, the tastier the cheese will be. Tasteless products will not make delicious cheese. You can make it from fermented baked milk, then the cheese will taste like melted milk. You can use a mixture of these sour milk products.

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Composition / ingredients

Servings:

Translation table of volumetric measures

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

Step-by-step cooking

Cooking time: 1 d

Step 1:
Freeze kefir in a bowl that will fit into your sieve in shape. If you buy kefir in half-liter bags, you can freeze it right in them, then cut it.
Step 2:
When kefir is frozen, take a large saucepan, place a sieve with gauze in 4 layers in it.
Step 3:
Put frozen kefir on cheesecloth. Now you need to wait for the kefir to melt.
Step 4:
Then cover it with gauze and press down with a small press. You can make knots out of gauze and hang kefir until the liquid drains completely. After draining, the clot can be squeezed out slightly.
Step 5:
As a result, 230 grams of tender cream cheese turned out from 1 liter of kefir. Now it can be salted, sweetened, peppered, add chopped dill, etc.