Kefir cheese

To prepare homemade cheese according to this recipe, kefir with a fat content of at least 3.2 percent will be needed. Pour it into a saucepan, put it on the stove and heat the kefir over low heat so that it curls up. But don't boil it!

As soon as the kefir curls into lumps, add salt to it and remove the pan from the heat. The amount of salt depends on individual taste preferences. However, it is worth considering the fact that in the future the cheese will be in salted brine.

We leave the fermented milk mass until it cools down and compacts. And then we shift it into a large sieve, previously covered with sterile gauze. Squeeze the mass through a sieve to drain all the excess liquid.

Next, we wrap the fermented milk mass in a piece of gauze and form the shape of the future cheese into a kind of flatbread with our hands. After that, we lower the cake to the bottom of some container, and put the load on top. For example, we cover the cheese with a lid, and put a 3-liter jar filled with water on top of the lid.

We put the cheese cake under the load in the refrigerator until it is completely cooled for 3-4 hours.

While the cheese is under the press, we will prepare the brine for the cheese. To do this, we will dilute the salt in clean water. If more brine is needed (depends on the size of the cheese tortilla), then the proportions of water and salt should be observed when preparing it.

We take out a flatbread of cheese from the refrigerator, remove the load and fill it with cooked salty brine. It is necessary that the brine completely covers the cheese. In this position, we leave the cheese for an hour or more. Next, we will taste it and either leave it in the brine, or take it out of it. Homemade kefir cheese is ready!

Bon appetit!