Homemade Cheese with Herbs
Delicious homemade cheese you won't find at the store. Instead of herbs, you can mix in anything you like to suit your taste. :) P.S. The higher the fat content of the milk and kefir you use, the richer and more calorie-dense the cheese will be.
Cooking method
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Step 1:
Put the milk on the stove and warm it up, but don't let it come to a boil.
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Step 2:
Crack the egg into the kefir and season with salt to taste (better to over-salt a little—once it's mixed with the milk, the cheese can end up bland otherwise). Whisk until smooth.
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Step 3:
Pour the kefir into the milk in a thin stream, stirring with a spatula.
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Step 4:
Keep stirring and cook until the curds separate from the whey.
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Step 5:
Add the fresh herbs.
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Step 6:
Pour it into a cheesecloth-lined colander and let it drain.
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Step 7:
Put the cheese, still in its cheesecloth, into a dish and set a weight on top for about 5 hours—I left mine overnight. And that's it, our cheese is ready! :)
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
- 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
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
