Pan-Fried Kefir Cottage Cheese

Very simple, fast, tasty and healthy, for the whole family! Cottage cheese according to this recipe is prepared in a kefir frying pan. The method is quite unusual, but easy and understandable. The result is a very tender, low-fat curd, suitable for childrenʼs and dietary foods.
cook time: 3h 30 min
Gavin Tanner
Pan-Fried Kefir Cottage Cheese

Nutrition Facts (per serving)

38
Calories
1g
Fat
4g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Salt (pinch) to taste
Kefir 1.5 l

Recipe instructions

Step 1

Step 1
How to make cottage cheese with kefir in a frying pan? Prepare your food. First of all, take kefir that is tasty, not sour, this will determine what kind of cottage cheese you get in the end. The fattier the kefir, the more cottage cheese you will get. To increase its fat content, you can add sour cream or homemade yogurt to kefir. To reduce it, on the contrary, dilute kefir with milk in a 2:1 ratio. Adding fermented baked milk will give the cottage cheese a caramel note.

Step 2

Step 2
Take a frying pan, be sure to have a thick bottom so that the heating is even. The higher the sides, the better. Pour kefir into a cold frying pan. Prepare cottage cheese in small batches, it will be faster and of better quality. I cooked in half-liter portions. Add a pinch of salt to balance the flavor. Turn the heat under the pan to low.

Step 3

Step 3
Cook the kefir with constant stirring with a spatula until the whey begins to separate and the kefir itself starts to flake. I checked the first batch with a thermometer, as the author of the recipe advised. Heated it to a temperature of 45°C. The whey has just begun to separate.

Step 4

Step 4
As soon as this happens, turn off the heat and cover the pan with a lid. Leave it to stand like this for 10 minutes.

Step 5

Step 5
During this time, the kefir will curdle even more.

Step 6

Step 6
Take a colander, place it over a bowl or pan and cover it with gauze folded in several layers or, like mine, a thick linen napkin. Pour the boiled kefir into a colander. Wipe the pan and pour the next batch of kefir onto it. I cooked it longer until the whey was actively separated. Then I checked the temperature — it rose to 62°C. Cover the pan again for 10 minutes without heating.

Step 7

Step 7
I liked the batch that took longer to cook better — the product turned out more shaped and similar to cottage cheese. I also poured it into a colander. Cook all the kefir in this way. You will get quite a lot of curd mass. Stir it until all the batches are combined.

Step 8

Step 8
If you like tender and moist curd, then leave it in a colander for half an hour. For a drier product, weigh out the curd as I did. I tied the ends of a napkin and hung it on a spoon over the pan. Do not pour out the whey that will drain in both cases; it can be used to prepare other dishes — pancakes, dough or drinks.

Step 9

Step 9
Serve cottage cheese with sour cream, berries, honey, jam. Or use it to prepare other dishes — cheesecakes, dumplings, casseroles, muffins. Such cottage cheese is not stored in the refrigerator for long, three days in a closed container. Bon appetit!

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