Easy Homemade Cottage Cheese from Kefir and Sour Cream

Inexpensive, budget-friendly, made from simple ingredients, very tasty! Curd cheese can be easily and simply made at home. Moreover, the ingredients for it will need the most common and affordable ones: kefir and sour cream. The process itself is so easy that even a novice cook can handle it.
cook time: 24h
Noah Merrick
Easy Homemade Cottage Cheese from Kefir and Sour Cream

Nutrition Facts (per serving)

123
Calories
10g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt 1 tsp
Sour cream 500 g
Dill to taste
Kefir 500 ml

Recipe instructions

Step 1

Step 1
How to make cottage cheese at home? Prepare your ingredients. For making cheese, choose high-quality, natural, tasty dairy products — the taste of the finished product will depend on this. The fattier they are, the more cheese you will get. Be sure to try kefir and sour cream so that they are not too sour. I prepare a salty version of the cheese, so it contains a lot of salt and dill.

Step 2

Step 2
Take a large bowl, pour kefir into it, then sour cream. Add salt. If the cheese will be used to make desserts, then limit yourself to a pinch. There is no need to give it up completely — salt enriches the taste of the cheese.

Step 3

Step 3
Mix the mixture well until smooth. It will be enough to use a regular whisk; even a simple fork will do the job.

Step 4

Step 4
Take a colander and line it with gauze folded in several layers. Or a thick linen napkin, like mine. Place a colander in a bowl to allow the whey to drain into it. Pour the kefir-sour cream mixture into a colander. Leave it to stand for about 2 hours on the table, and then put it in the refrigerator for 6-8 hours. During this time, part of the whey will drain and the mass will become much thicker.

Step 5

Step 5
Take out a colander, fold the edges of the napkin towards the center, cover with an inverted plate of suitable size. Place some weight on top. I put out a jar of preserved food. Place the structure in the refrigerator again for 10-12 hours.

Step 6

Step 6
By the end of time the cheese will be ready. Squeeze it a little directly in the napkin, removing any remaining liquid.

Step 7

Step 7
By the way, a large amount of whey will collect in the bowl; you can use it to prepare other dishes.

Step 8

Step 8
You can put the cheese in a jar, but I decided to roll it in dill. To do this, divide the mass into two parts and wrap each part in cling film, forming sausages. Place the cheese in the freezer for half an hour.

Step 9

Step 9
Wash the dill well and dry thoroughly. Chop it finely.

Step 10

Step 10
Spread cling film on the table and scatter dill over it in an even layer. Remove the cheese from the freezer, remove the film and roll in chopped dill.

Step 11

Step 11
This cheese is great for sandwiches, with or without additives, it will be equally delicious. Store the cheese in the refrigerator in a closed container; it has the same shelf life as dairy products — about 7 days. From this amount of ingredients I got about 450 grams of cheese.

Additional rubrics

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