Homemade Cheese from Milk, Kefir, and Eggs

A delicious homemade cheese you can't buy in the store.

Recipe author

Servings:

Milk

800

Kefir

800

Eggs

Salt

Dill

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 30 % 3 g

Carbohydrates 40 % 4 g

57 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Pour the milk into a saucepan, set it on the heat, and warm it to 160°F (70°C). P.S. I used milk and kefir in soft pouches — they make better cheese.
Step 2:

Pour the kefir into a deep bowl, add the egg and salt, and mix well.
Step 3:

Add the mixed kefir to the milk.
Step 4:

Cook everything over low heat, stirring with a wooden spatula, until the curds separate from the whey.
Step 5:

Add finely chopped dill and stir.
Step 6:

Tip it into a cheesecloth-lined colander and let it drain well.
Step 7:

After that, put the mixture — still in the cheesecloth — in a dish and set it under a weight. After 8 hours, the cheese is ready :)