Curd appeared in ancient times, and by the way, by accident. This happened when whey accidentally leaked out of recently sour milk. Then in Ancient Russia it (cottage cheese) was called "sour cheese", whence the popular name "syrnik" came from. At that time, caring housewives knew how to make cottage cheese from kefir.
There are a variety of traditions for the use of cottage cheese. They like to eat it salty, in combination with sour cream, cream, honey, fruits and berries, and even with red wine. It is often used as toppings for baking.
Homemade cottage cheese is superior to many dairy products, because it contains much more protein, which is easily broken down and quickly absorbed. In addition, cottage cheese is useful for those people who have chronic diseases of the digestive organs. It also helps to gain muscle mass and reduce the waist.
Containing iron, phosphorus and magnesium, cottage cheese is very useful. And lipotropic substances act favorably on the liver. It is not accidental that cottage cheese is recommended in diet and baby food, because cottage cheese protein competes fully with meat, but it is much better, faster and easier to be absorbed by the human body.
Curd products sold in stores are usually made with significant additions of sugar, and it makes the absorption of such necessary calcium difficult. Therefore, home-made, personally cooked cottage cheese claims to be of real benefit, and not just the place of another type of dessert.
If you are interested in how to make cottage cheese from kefir, then know that you can cook it yourself without difficulty.
How to cook kefir cottage cheese
One of the methods
It will take 2 liters. milk, pure gauze, 2 pans (necessarily different sizes) and a sieve. Pour milk into the pan (the one that is smaller), cover with a lid, and leave in a warm place (either near the battery, or near a burning burner). You need to wait until it is well sour. It will take about a day. This will be our kefir.
To add taste to cottage cheese and speed up the process of souring milk, add 2 tbsp. l nonfat sour cream. When it turns sour, put the pot with kefir in a larger pot and pour water into it to the brim. Then we heat on low heat. As soon as the water begins to boil, kefir will begin to move away from the walls and a yellowish liquid will appear. At this time, you must quickly remove the pot from the tile.
Remove the "milk" pan and cool a little. Take a sieve (or a colander) and put gauze on its bottom. Put curdled milk in it. As a result, the whey drains, and soon there will be only cottage cheese in gauze. In order to make it much denser, you need to put a heavy load on cheesecloth with cottage cheese.
Another way to make cottage cheese from kefir
To do this, place a package of kefir in the freezer until it is completely frozen. Then pull out, cut the packaging and put on a colander with gauze. After a few hours, this block of ice will unfreeze, the whey will flow out and only the curd will remain - tender, soft and most importantly - homemade. You can also put a colander with kefir ice in a water bath, then the process will go faster.
And the last way, how to cook cottage cheese from kefir
Take 2 liters of fresh milk and 1 liter of kefir for stirring. Pour the milk into a saucepan and heat to 70–80 ° C (you cannot boil, because the cottage cheese cannot be obtained from boiling milk). Then add to the milk, stirring, kefir and slightly reduce the heat. After 10-15 minutes. the formation of small curd flakes will begin. After this, stop heating and cool the contents of the pan. All this can be done in the "water bath".
The taste of cottage cheese can easily be changed, which depends on the fat content of kefir, the time of its exposure (the “old” kefir makes cottage cheese more acidic), as well as the ratio of kefir and milk.
Knowing how to make cottage cheese from kefir, you can enjoy it wonderfully, eating it with sour cream, milk, and preparing various dishes from it: cheesecakes, puddings, fillings for dumplings, curd cheese, confectionery , curd mass.
It should be remembered that cottage cheese belongs to the group of perishable products. In the refrigerator, it should be stored no more than 2-3 days.