Subtleties and methods of making homemade kefir cheese

The dairy product, which is completely absorbed by the human body, is cheese. Its composition contains a sufficient amount of vitamins and minerals useful for human life. We should also mention the unique taste of the product, which instantly increases the appetite.

Cheese - this is the product that requires cleanliness in the manufacture. The preparation of this dairy product should be carried out exclusively in clean utensils and on a clean desktop. If you touch something else during the cooking process, wash your hands with soap and water.

If you ignore these recommendations, there is a high probability that microorganisms capable of spoiling the product will get into the composition of the cheese. It is also worth noting that all types of cheese (including homemade) perfectly absorb any flavors.

Regardless of the recipe you choose and the ingredients used to make the cheese, the technology for producing it will be the same. A fermented milk product (most often kefir), which is used as a starter, must be thoroughly heated in order to form curd mass and whey. After that, the resulting mass is carefully filtered. This is necessary to remove excess moisture and separation of whey from the cheese blank.

For a variety of flavors, various spices and spices, parsley, dill, coriander and green onions are used. To create sharper cheese, cinnamon, cayenne, black, red or Chilean pepper is added to it. Adherents of a healthy lifestyle are encouraged to add vegetable slices from bell peppers, tomatoes, cucumbers, carrots, and even radishes. To make the product more nutritious and nutritious, add nuts that have been ground in a coffee grinder.

Soft cheese can be made from frozen kefir if you follow all the recommendations. The following step-by-step guide will help you with this.

A wide range of cheese products in any supermarket has long been no surprise to anyone. However, not everyone is in a hurry to buy this product. The fact is that high-quality and tasty cheese, as a rule, has a high cost. And the one that is cheaper is stuffed with various carcinogens and chemical additives that prolong the shelf life of the product.

Fortunately, cheese can be prepared independently and at home. At the same time the necessary ingredients are widely available and their purchase will not hit your family budget.

Getting cheese from a fermented milk product like kefir is the easiest way. You can carry out this procedure yourself at home. To do this, you need to get 2 liters of fermented milk product, 50 grams of butter, one egg, baking soda, one teaspoon of salt. Also need a double boiler.

In the absence of the device it will be necessary to build it from improvised means. To do this, take two pans with different volume. Water is poured into a large saucepan and put on a slow fire. The kefir is poured into a container with a smaller volume and placed on top of a large pan. Next, you need to warm the fermented milk product in such a way as to start producing whey and curd. As soon as the consistency of kefir begins to thicken, flip it onto a metal strainer.

In no case do not boil the fermented milk product. A metal sieve can be replaced by a regular gauze cloth, which is folded in several layers.In a sieve or in a gauze cloth, you must hold the resulting serum for 25-30 minutes, until excess moisture is drained. When the time has elapsed, remove the cheese stock and place it back in the water bath. Salt it and add chicken yolk, butter and spices (optional).

Over low heat the contents of the pan must be melted. As a rule, this happens after 5 minutes. It is necessary to mix the cheese mass regularly. Otherwise, the cheese will turn out with lumps.

The method for home-made milk cheese is similar to the previous recipe. However, in this case, the milk product is required for further mixing with milk. Spices and seasonings play a significant role in this recipe. It is thanks to them that cheese acquires a unique aroma and amazing taste. This product is characterized by sharpness, which is quite easily corrected by reducing the number of spices and spices.

So, to obtain this dairy product, you will need to stock up on: 3 liters of full-fat milk, 1 liter of fermented milk product, 2 teaspoons of salt, spicy red ground pepper, granulated sugar, sweet peppers (previously crushed with a coffee grinder) and ground cinnamon.

First of all, pour the fermented milk product into the steamer and wait until the curd lumps appear. Take your time, let the milk protein form well.

Then kefir obtained mass reclines in a colander and filtered through a gauze napkin. The resulting curd can be consumed as a standalone product or left to make pies or cheesecakes. To get homemade milk cheese, we need whey liquid, which was previously separated from the curd. Pour the whey into a glass jar and leave to stand at room temperature for the next two days.

During this period, the serum will begin to sour. After two days, milk is poured into the whey fluid and placed on the stove. Burner power should be average. Boil the contents of the pan until snow-white clots begin to appear. As soon as they start to float up, turn off the burner. Gently strain the cheese blanks with a gauze napkin. Season the future cheese with spices and spices, and then mix thoroughly. Then turn the resulting clot into a gauze napkin and hang it over the sink to drain excess liquid. It will take no more than an hour. After this time, transfer the cheese mass to any container.

This cheese has a traditional creamy flavor. This product is served with all kinds of bread and is richly seasoned with greens. There are recipes in which sour cream cheese acts as a salad dressing. If necessary, garlic cloves can be added to the cheese mass, which will make the taste of the product more pronounced and saturated. The secret of a unique taste is sour cream, which is fermented with fermented milk products.

To make such a cheese, you need to stock up with a liter of sour cream with a fat content of at least 20%, a liter of fermented milk product with a fat content of at least 2.5%, 1-2 teaspoons of salt, a bunch of fresh herbs (preferably parsley and dill are preferred).

Sour cream and selected dairy product are thoroughly mixed. Then in the resulting mass is added salt and a small amount of green.For a homogeneous consistency, use a mixer.

After the excess liquid will drain, you need to create a press, as in the previous recipe. Then the next cheese is placed in the refrigerated compartment for two days. As soon as it acquires a more dense texture, it is necessary to form several sausages from it and add finely chopped greens. Sour cream cheese is ready to eat.

Before serving, the cheese is cut into small pieces and, if necessary, dressed with spices, seasonings, nuts and spices. This type of homemade cheese goes well with black grain bread and fatty butter. In order to make the homemade cheese tender and its texture was pleasant to the taste, when cooking, use dairy products with an exceptionally low fat content. For steam baths, it is recommended to use enamel dishes with sufficiently thick and thick walls. Then milk and kefir will not burn.

In recipes where you need to add a chicken egg, It is necessary to mix the composition regularly. And for this it is recommended to use a special kitchen spatula made of wood. In order to taste acquired notes, you can add to your composition (when cooking) your favorite spices and spices, chopped greens, vegetable cutting, olives and olives.

Another interesting recipe, see the following video.