Homemade Bryndza Cheese from Kefir
A super simple recipe for tasty homemade cheese! Bryndza made from kefir is an easy, very affordable way to make fresh cheese at home. The finished cheese tastes every bit as good as store-bought — if not better — since you made it yourself, with no preservatives or unwanted additives. This homemade cheese (bryndza is a soft, brined white cheese, much like feta) is perfect for a quick breakfast or a late family supper.
Ekaterina
Recipe author
Homemade Bryndza Cheese from Kefir
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
34 kcal
GI:
100
/
0
/
0
- For this recipe you'll need kefir with at least 3.2% fat. Pour it into a saucepan, set it on the stove, and heat it gently so it curdles — but don't let it boil. As soon as the kefir curdles into lumps, stir in the salt and take the pan off the heat. How much salt you add is up to your taste, but keep in mind the cheese will later sit in a salty brine. Let the curdled mixture stand until it cools and firms up, then transfer it to a large sieve lined with sterile cheesecloth. Press the mixture through the sieve to drain off all the excess liquid. Next, wrap the curds in a length of cheesecloth and shape them by hand into a round, flat disk. Set the disk in the bottom of a container and weigh it down — for example, cover the cheese with a lid and place a 3-quart jar filled with water on top. Put the weighted cheese in the refrigerator to chill completely, 3–4 hours. While the cheese is under the press, make the brine: dissolve the salt in clean water. If you need more brine (depending on the size of your cheese disk), keep the same ratio of water to salt. Take the cheese out of the fridge, remove the weight, and cover it with the brine — it should be fully submerged. Leave it in the brine for an hour or more, then taste it and either keep it in the brine or lift it out. Your homemade kefir bryndza is ready! Enjoy!
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
- Water - 0 kcal/100g
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