Composition / ingredients
Cooking method
1. Pour milk and kefir into a saucepan, put it on the stove. Without bringing to a boil, pour a thin stream of lightly beaten eggs with salt into the hot milk-kefir mixture. Bring to a boil and cook this mixture, stirring, over low heat for a few minutes until the whey is separated.
2. Remove from heat, let cool for 1-2 minutes and add finely
chopped herbs and cr.pepper, squeeze out a clove of garlic (or
something to your taste)
3. Pour the mass into a colander lined with gauze folded in 2 layers. Align the cheese mass with a spoon.
4. Twist the gauze with a knot, let the whey drain. Then gauze
untwist, cover the formed ball of cheese with the edge of the gauze, put a saucer on top and put some kind of oppression on the saucer (for example, a jar of water with a lid will do).
5. Put it in the refrigerator for a few hours. And everything. For example,
in the evening they were made and put in the refrigerator, and in the morning you can already eat for breakfast. Excellent with black bread and tomatoes.
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
- Garlic - 143 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
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
