Homemade Farmer's Cheese with Milk and Kefir
This cheese is so simple to make that even a first-timer will nail it, and it's both delicious and completely natural. Not long ago I read the label on a store-bought cheese and found palm, coconut, and soybean oils, plus a handful of additives for flavor and shelf life. At least the maker was honest about it, but why eat all that? This cheese tastes great with nothing added, and it lasts only a few days in the fridge, mostly because it gets eaten so fast. I imagine that adding more salt would let it keep longer without preservatives, but honestly, that's not necessary.
Victor
Recipe author
Homemade Farmer's Cheese with Milk and Kefir
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
3 g
Fats 27 %
3 g
Carbohydrates 45 %
5 g
62 kcal
GI:
100
/
0
/
0
- Pour the milk into a pot large enough to also hold the quart (liter) of kefir. Heat the milk to about 200°F (95°C). As soon as it's hot, pour in the kefir and stir. If the milk doesn't curdle, add a little more kefir, though I've never once had it fail. Set the pot over high heat, stirring, and heat until the whey turns clear. When the mixture starts to boil, turn off the heat and quickly transfer the curds into a cheese mold, pressing them down as you go. Set a weight of about 4 to 6 pounds (2 to 3 kg) on top and leave the cheese under the press until it cools. Sprinkle salt over all sides and refrigerate for a day before serving.
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
- 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
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