Cottage cheese at home from kefir and sour cream

Step-by-step cooking

1. Step 1:

   

   How to make cottage cheese at home? Prepare the ingredients. Dairy products for cheese preparation choose high—quality, natural, delicious - the taste of the finished product will depend on this. The fatter they are, the more cheese you will get. Be sure to try kefir and sour cream so that they are not too sour. I cook a salty version of cheese, so there is a lot of salt and dill in the composition.

2. Step 2:

   

   Take a large bowl, pour kefir into it, then sour cream. Add salt. If the cheese will be used to make desserts, then limit yourself to a pinch. It is not necessary to completely abandon it — salt enriches the taste of cheese.

3. Step 3:

   

   Mix the mass well until smooth. It will be enough to use an ordinary whisk, even a simple fork will cope.

4. Step 4:

   

   Take a colander and line it with gauze folded in several layers. Or a thick linen napkin, like mine. Put a colander in a bowl — the whey will drain into it. Pour the kefir-sour cream mixture into a colander. Leave it to stand for about 2 hours on the table, and then put it in the refrigerator for 6-8 hours. During this time, part of the serum will drain, and the mass will become much thicker.

5. Step 5:

   

   Take out a colander, fold the edges of the napkin to the center, cover with a suitable inverted plate. Place some kind of load on top. I put a jar of canned food. Put the structure back in the refrigerator for 10-12 hours.

6. Step 6:

   

   By the end of time, the cheese will be ready. Squeeze it out a little right in the napkin, removing the remaining liquid.

8. Step 7:

   

   By the way, a large amount of whey will be collected in the bowl, you can use it to prepare other dishes.

9. Step 8:

   

   You can put the cheese in a jar, but I decided to roll it in dill. To do this, divide the mass into two parts and wrap each in plastic wrap, forming sausages. Put the cheese in the freezer for half an hour.

10. Step 9:

    

    Wash the dill well and dry it thoroughly. Chop it finely.

11. Step 10:

    

    Spread the food wrap on the table, spread the dill over it in an even layer. Take the cheese out of the freezer, free it from the film and roll it in chopped dill.

12. Step 11:

    

    This cheese is great for sandwiches, with or without additives, it will be equally delicious. Store the cheese in the refrigerator in a closed container, its shelf life is the same as that of dairy products — about 7 days. From this amount of ingredients, I got about 450 grams of cheese.