Making homemade cheese easier than many people think. A pack of yogurt, two minutes of action, a day of waiting ... And a delicious Philadelphia cheese on your table!
Technology
Many have heard about the thermal method of curdling milk. The process requires precision and control. Milk needs to be heated, constantly stirred, pour something in and add. Much easier to get cheese from kefir. Freezing acts on him miraculously.
In the freezer, kefir is stratified, and all that is left to the mistress is to let him thaw, and then strain.
Step-by-step instruction
To prepare 200-250 g of cheese you will need:
- 1 liter of kefir in a plastic bag or tetrapack;
- gauze folded 4–5 layers.
The cooking process is simple for disgrace:
- We put kefir in the freezer for the night. It is important that it is completely frozen and turned into a brick.
- In the morning we release the product from packaging.
- Wrap in gauze and hang over a bowl into which the whey will drain.
- We look forward to the evening (about 12 hours).
- Gently transfer the cheese into a plate and try.
The cheese is tender, very soft. It is easily spread on toasts or crackers. There is no acid in it (all acidity goes into serum). Most of all, the taste and consistency of the product resemble mascarpone and Philadelphia.
Do not pour serum. On it you can cook pancakes or okroshka.
Recipes
There are several variations of cottage cheese obtained by freezing. This is truly a versatile product. Adding just one or two ingredients, you can get a flavorful snack, cream for the cake. And you can make cheesecakes or a tiramisu dessert with it.
Homemade cream cheese goes well with fresh herbs, tomatoes, Italian pasta, seafood, red fish, mushrooms and chicken.
Can gauze be dispensed with?
Yes. It can be replaced with a clean cotton towel.
Is such cheese healthy?
Naturally, yes. It is almost entirely protein, contains vitamin D, milk fats and is easily digested. It is recommended as a complementary food for young children. To maximize the benefits, it is recommended to freeze homemade fresh kefir.
The frozen kefir cheese recipe is very popular. Many experiment and make soft cheese from ryazhenka or a mixture of kefir and sour cream. In any case, this is cheaper than buying a finished Philadelphia. It costs about 250 rubles (200 g), and 1 liter of kefir - 100 rubles maximum. For 100 rubles we get 200–250 g of cream cheese, and also 600-650 ml of whey in addition!