Easy Homemade Cottage Cheese with Milk and Kefir

Very tasty, healthy, tender, crumbly — for breakfast! Cottage cheese made from milk and kefir is not dry and very tender. It couldnʼt be easier to prepare! You can serve it as is or use it to make cheesecakes, casseroles, desserts, and puddings.
cook time: 31h
Lucas Halstead
Easy Homemade Cottage Cheese with Milk and Kefir

Nutrition Facts (per serving)

60
Calories
3g
Fat
5g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Milk 2 l
Kefir 700 g

Recipe instructions

Step 1

Step 1
How to make cottage cheese from milk and kefir? Prepare your food. The higher the fat content of the milk, the better. I have 3.8% fat. You can use any kefir, but it must be fresh, not yesterday’s. Pour the milk into an enamel pan and heat it on the stove until warm.

Step 2

Step 2
Whisk the kefir well so that there are no large lumps in it.

Step 3

Step 3
Carefully pour homogeneous kefir into warm milk and mix with a whisk. Cover the pan with a lid and leave to ferment for a day.

Step 4

Step 4
After a day, cut the resulting jelly-like mass with a knife without removing the pieces from the pan.

Step 5

Step 5
Place the pan with the milk-kefir mixture on the fire and heat it, stirring the mixture with a whisk. Leave the mixture in the pan, covered, for about 5 hours without removing from the stove.

Step 6

Step 6
Then turn on the stove again and heat the contents of the pan. Then pour the mixture into a colander set over a sink or other pan. If you wish, you can save the whey — I usually dilute the okroshka with it.

Step 7

Step 7
After 1-2 hours, all the whey will drain from the cottage cheese. You can transfer the homemade cottage cheese from a colander into a bowl or convenient closed container for storage in the refrigerator. Or immediately mix with sour cream, sugar, jam, and serve. Bon appetit!

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