Homemade cheese made from kefir milk and eggs
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Pour the milk into a saucepan, put it on fire and heat it to 70 degrees P.S. I took milk and kefir in a soft package "First of all ", they make cheese better
Step 2:
Pour kefir into a deep bowl, add egg there, salt and mix well
Step 3:
Add the mixed kefir to the milk
Step 4:
Boil everything over low heat, stirring with a wooden spatula until the cottage cheese is cut off from the whey
Step 5:
Add finely chopped dill, mix
Step 6:
And we throw it into a colander with gauze, let it drain well
Step 7:
After that, we put the mixture directly in the gauze in the dishes and put it under pressure. After 8 hours, the cheese is ready))))
Yes, they also often make cheese from milk and kefir without eggs. Such a recipe can be view here .
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dill greens - 38 kcal/100g
- 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
