Very tender homemade cottage cheese
Cooking time:
2 hours
Active time:
20 minutes
Complexity:
Easy
The method is not classic, but such cottage cheese will never be sour. It turns out very tender, fresh, tastes like Italian ricotta. And there is still a serum, pancakes are very tasty on it!
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Recipe "Very tender homemade cottage cheese"
Ingredients for 2 servings
Milk
2 L
Kefir
500 ml
Vanilla pod
ad libitum
Step 1/4
Pour the milk into a large saucepan and place over medium heat.
Step 2/4
Wait for the first signs of boiling, turn down the heat and pour in the kefir, stir right away - just a couple of movements with a spoon and don't touch it anymore.
Step 3/4
The milk will gradually begin to curdle, keep the 10 on fire for minutes and turn it off. Cover and leave to cool.
Step 4/4
Then toss the cottage cheese on gauze, tie with a bag and hang for two hours. From this amount of milk, about 400-450 g of cottage cheese and about 2 liters of whey are obtained.
Ingredients for 2 servings
Milk
2 L
Kefir
500 ml
Vanilla pod
ad libitum
Nutritional value per 100 g
Calories
334 kcal
Proteins
16 g
Fats
18 g
Carbohydrates
26 g
Saturated fat
11 g
Dietary fiber
0 g
Added sugar
0 g