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Cow's milk and kefir cheese with various additives

Homemade Farmer's Cheese from Milk and Kefir

An easy way to make a tasty, low-calorie cheese! What makes this recipe so great? For starters, you get a fairly light homemade cheese from milk, perfect for breakfast — and what could be simpler? Beyond that, it's an all-natural product, which counts for a lot. Best of all, you control the flavor and color yourself: add a few seasonings and you can take the cheese in absolutely any direction you like — capers, garlic, you name it. Simple and delicious.

Natochka

Recipe author

Cow's milk and kefir cheese with various additives

Composition / ingredients

Servings:

Milk (2.5% fat)

Kefir (fat-free)

1.5

Translation table of volumetric measures

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

58 kcal

GI: 100 / 0 / 0

Cooking method

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Heat the milk until it's almost boiling. Pour in the kefir in a thin stream, stirring as you go. As soon as the curds separate from the whey, take it off the heat and add salt — but don't let it boil! Tip the mixture into a colander lined with cheesecloth folded into 3-4 layers and let it drain, then squeeze it well. Once the whey has drained off, you can fold in whatever favorite add-ins you like (bell pepper, fresh herbs, turmeric, and so on) and stir gently. Place it in a cheesecloth-lined dish, tie up the cloth, press it down firmly, and set it under a weight for 3-4 hours.