Cottage cheese from purchased kefir at home. How to prepare kvass starter at home: the best recipes. Homemade kefir cottage cheese

Cottage cheese is one of the healthiest products recommended for children's and dietary nutrition. However, on store shelves you can often find not real cottage cheese, but a so-called “dairy product”, in which vegetable fats and proteins and other additives occupy a significant place. However, additives can also be found in high-quality, expensive products from well-known manufacturers, which increase the shelf life of fermented milk products. Some even add antibiotics for this purpose, which are downright harmful. If you know how to make cottage cheese from milk and kefir, you don’t have to spend a long time studying the labels on the packages and risking your health - the homemade product is always of high quality and very healthy.

Culinary secrets

Perhaps some of our readers have already tried to make cottage cheese, but not everyone was successful in this culinary experiment. In fact, the process of producing homemade cottage cheese is simple, but requires knowledge of some secrets.

It is better to make cottage cheese at home from whole milk. By purchasing milk for this purpose in stores, you run the risk of bringing home a product made from powdered reconstituted milk. It is not always possible to make cottage cheese from such a house. And there is less benefit in it.
Cottage cheese made from low-fat protein milk and the same kefir is healthier.
Milk for cottage cheese often requires sour milk. For this you can use yogurt or sour cream. Add a spoonful of fermented milk product to a jar of milk, stir, and after 5-6 hours you can start making homemade cottage cheese. A quicker way is to squeeze a little lemon juice into the milk.
If you don’t want your homemade cottage cheese to be dry, hard, “rubbery,” you shouldn’t dilute it with milk until the taste improves, and you should remove it from the stove as soon as it starts to curdle.
Do not heat dairy products too much, as this will reduce their benefits. Homemade cottage cheese is cooked in a water bath, then it turns out to be truly healthy.

Knowing these secrets, you can safely choose the method of making homemade cottage cheese from milk and kefir and start cooking.

How to cook at home

There are several ways to make homemade cottage cheese from milk and kefir. They are all equally good, so choose any one.

How to make cottage cheese in a water bath. Mix milk and kefir in half. Place the container with the mixture in a water bath. While heating, stir constantly. Once the mixture begins to curdle, remove from heat. Place several layers of gauze in a colander, place the cottage cheese on it and let the whey drain.
How to make it on the stove. Heat the milk over low heat. When its temperature reaches 60-80 degrees, pour in kefir and stir. Next, proceed as when preparing cottage cheese in a water bath.
How to make it in the microwave. Place the sour milk in a container designed for use in a microwave oven. Run the unit at maximum power for 15 minutes. Now follow the same procedure as when preparing cottage cheese according to previous recipes.
How to make it in a slow cooker. Mix a liter of sour milk with the same amount of fresh milk, add 50 ml of kefir and place this mixture in the multicooker bowl. Select the heating mode and leave the device to work in this mode for 2 hours.
How to make in the refrigerator. Place the package with kefir in the freezer overnight. In the morning, cut the bag and break the frozen kefir into pieces. Place them in a colander covered with gauze, let them thaw and drain the whey.

Whatever recipe you use to prepare homemade curd, in addition to it you will get another valuable product - curd whey. It is useful both for internal consumption and for cosmetic procedures, for example, for hair care.

Culinary Etude 02/02/2018

Why make cottage cheese from kefir if there is a huge selection of different cottage cheese in stores? You know, I'm always interested in touching the most ancient skills of humanity, whether it's baking bread, making wine, cheese, or churning butter at home. Even if there is no particular need for this. But a piece of your soul goes into everything you made with your own hands. And this is already magic...

Kefir cottage cheese prepared at home is tastier and more tender than its store-bought “brother”, which is uniform in all consumer properties. Today we will look at how to make such delicious homemade cottage cheese from ordinary kefir in various simple ways. The presenter of the column, Irina Rybchanskaya, will share her secrets with us.

Dear readers of Irina Zaitseva’s blog! About ten years ago I made cottage cheese from kefir several times a week. All my family loves fresh homemade cottage cheese. I knew how to make cottage cheese at home using several simple recipes.

Then we moved to live in the village closest to the city. And there all the neighbors kept cows and produced wonderful cottage cheese. I didn’t feel any great need to make this delicious product myself.

Someone always treated me to wonderful country cottage cheese, and in return I gave away something I had baked with my own hands. Surprisingly, almost no one in the village had ovens for baking bread.

Moving to the city forced me to remember how to make amazing cottage cheese from yogurt and ordinary kefir, purchased at the nearest supermarket. The fact is that we really love to eat cottage cheese with berries in the morning all year round, so it should always “live” in the refrigerator.

How to make cottage cheese from kefir in the simplest “lazy” way

My dad once introduced this method into our lives. Mom once went to advanced training courses. Dad was left alone with me - a three-year-old inquisitive girl with an excellent appetite. That’s when he figured out how to make homemade cottage cheese with minimal human participation in the technological process.

Ingredients and accessories

Kefir;
container for kefir that can withstand high temperatures;
a saucepan, the volume of which is two and a half to three times larger than the volume of the kefir container;
metal sieve with handle;
gauze.

How to cook

Pour kefir into a suitable container. I took a tall glass microwave safe glass.

Pour water into the pan and place a glass of kefir in it. The water should be at the same level as the kefir. If there is not enough water, add more. Remove the container with kefir from the pan.

Bring the water to 100°C, place the dishes with kefir in it, and stop heating. Leave it like this until the water cools to 25-30°C.

Remove the dishes from the water. We see that a curd has formed and the whey has separated.

Place a sieve lined with gauze folded in four layers over a clean saucepan. We pour out our brew, trying not to break the clot too much.

Let it drip until most of the whey has drained away.

We tie the gauze with the cottage cheese into a bag and hang it for the final “digging out”.

Place the finished cottage cheese in a clean container in the refrigerator for 2-10 hours so that it is finally “ripe”. We usually skip this operation. We made it and ate it right away.

My comments

If you make a large amount of cottage cheese in this way, then the kefir container must first be sterilized in any convenient way.
The resulting product is very gentle. It can be flavored with chopped herbs and used as a “spread” on bread. It is very tasty with any berries and a little sugar, with honey, raisins, and candied fruits.

How to cook cottage cheese from kefir in a water bath

Cooking cottage cheese is not difficult. It is important not to overheat the kefir so that the resulting product turns out to be tender and not “rubbery” in consistency.

It is easiest to regulate the heating if it is done in a water bath. In addition, with direct heating there is a risk of burning the mass.

If it is impossible to cook cottage cheese in a water bath, the process is carried out using a special “divider”. This burner guard prevents sticking.

If you are preparing cottage cheese for the first time, then take a small amount of raw materials - 500 ml is enough to try.

Ingredients and accessories

Kefir;
two pans of different diameters - the smaller one is placed in the larger one and held on the handles;
gauze;
a sieve or colander with small holes;
wooden spoon or spatula.

How to cook

Pour water into a large container (about half full). Try on the smaller pan, make sure that it fits normally into the larger one and that its bottom touches the water. If necessary, add water.

Boil water in a larger bowl. When boiling is reached, reduce the flame to the minimum level and insert the container with kefir.

Mix kefir over low heat for about half an hour. Carefully move the resulting clot flakes from the middle to the edges - this way the mass will heat up more evenly.

After thirty minutes, stop heating, remove the vessel from the stove, and leave until the water cools to 25-30 ° C.

Place the cooked cottage cheese on a sieve, in which four layers of gauze are placed. Let the bulk of the whey drain out. Next, we make a bag out of gauze, tie the corners, and tie it over some container for drainage.

Store the finished product in the refrigerator in a clean container for no more than two days.

Recipe for homemade cottage cheese made from milk and kefir

Ingredients and equipment for the first method

One liter of milk;
250 ml kefir;
a saucepan or saucepan with a thick bottom;
gauze;
sieve or colander;
culinary thermometer.

How to make at home

Bring raw village or farm milk to a temperature of 70°C on a medium burner flame.

Pour kefir into the milk, stirring the mixture. Reduce heat by half. Heat the mixture for thirty to thirty-five minutes.

A fairly dense clot should appear. If you lightly run a spoon over its surface from the center to the edges of the dish, a stripe of greenish-yellow whey will appear.

Do not heat it further. Remove the dishes from the stove and let the contents cool to room temperature. This process should not be greatly accelerated. With slow cooling, individual curd flakes will merge into larger ones, as a result of which the yield of curd will be slightly greater than with rapid cooling.

Place clean gauze, folded in four, in a sieve or colander, place the structure on a bowl or pan with a displacement of at least 1.5 liters, carefully pour the curd mass with whey onto the gauze, allow the whey to drain freely.

When most of the whey has drained, we tie the edges of the gauze, make a knot, hang it over a bowl or place it under a small press. Homemade cottage cheese is ready.

Ingredients and equipment for the second method

One liter of pasteurized milk (3-3.6%);
One liter of kefir (I make it from 2.6%; we don’t sell fattier ones);
a saucepan with a thick bottom;
sieve;
gauze.

How to do

Pour the milk into a thick-bottomed container with a capacity of at least three liters, add a liter of kefir there, and mix gently with a whisk. No need to beat. If the milk is raw, first boil it, then cool it to 25°C, and only then ferment it with kefir.

Let the milk sour under the influence of the fermented milk product. The process will take about a day or a little more (the souring time depends on the quality of the starting products and the room temperature).

The readiness of “kefir” curdled milk is easy to determine: shake the dishes from side to side. The contents should sway like good jelly, and not splash like liquid.

Place the container on low heat and heat it up. In about twenty minutes the process of protein folding will begin. Continue heating for another twenty minutes. All the serum should be gone by this time (the process lasts only forty minutes). The mass will not boil - we simmered it over very low heat.

The hot mass can be immediately thrown onto a sieve with gauze, but it is better to leave it to cool and then send it for straining - this way the yield of cottage cheese will be slightly larger.

Homemade cottage cheese made from kefir and cream. Oven recipe

One of the simplest recipes. You will definitely like it. Especially if you have small children who require your constant attention. You won't have to be on duty at the stove at all.

Ingredients and accessories

One liter of kefir;
500 ml cream (I take 10%);
stainless steel saucepan;
sieve;
gauze.

How to do

Mix kefir in a saucepan with cream using a whisk.

Place in the oven at 150°C. We walk for forty-five minutes, chat with the baby or read our favorite book. We don’t watch “Game of Thrones” - it’s addictive. Having woken up on the fifth episode you watched, you can find an indistinct “something” in the oven, little suitable for further processing. Fans of the series will understand me. Sorry for getting distracted at such length.

After the required time has passed, turn off the oven, remove the saucepan, and let its contents come to its senses for about fifteen minutes. Then strain through cheesecloth. Then make a gauze bag and leave it overnight to drain slowly. Why at night? This way there is less chance of unauthorized and extracurricular consumption - kefir cottage cheese with cream is very tasty.

How to make cottage cheese from kefir in a slow cooker

I suggest you watch a good video that clearly and clearly explains how to make delicious cottage cheese in a slow cooker from ordinary kefir.

Cottage cheese from frozen kefir at home

I have known the recipe for cottage cheese from the freezer for about forty years. Arabs from Jordan lived with my husband in a student dormitory room. They suffered without their favorite labane, a salty yoghurt spread made from sheep's milk.

In St. Petersburg in the seventies, we had never heard of yogurt at all. And even made from sheep's milk. But inventive Jordanians have adapted to preparing a version of their favorite cottage cheese from Soviet fatty kefir, placed in the freezer of a scarce Orsk-6 refrigerator, and then defrosted in a colander on gauze.

The whey slowly drained, and wonderful “raw” cottage cheese remained on the gauze. It could be rolled into soft balls, further dried in the refrigerator and eaten with olive oil brought from Provence and exotic dry herbs.

The main ingredient needed to quickly make cottage cheese is kefir. The nutritional value of this dish is not inferior to similar products made using more ingredients. Cottage cheese made from kefir with a reduced calorie content is recommended for those who suffer from indigestion or are on fasting days.

How to make homemade cottage cheese from kefir - the best recipes

Some prefer sour and crumbly cottage cheese, others mix the main mass with fruit, sour cream or sweet ingredients, turning it into a sweet dessert. There are many culinary experiments carried out at home, and as a result of each, you will learn new subtleties of combining and processing components. Kefir cottage cheese is made granular and slightly salted, in the form of a thick sweet mixture or the consistency of hard cheese. A separate variety of it is prepared with frozen kefir.

Cottage cheese from kefir and milk

To prepare an airy and tender curd mass, you will need only two ingredients. It is better to select products in a 1:1 ratio, for example, for 1 liter of kefir, prepare the same amount of milk.

Bring milk to a boil;

Mix milk with second ingredient;

Cool the mixture;

Using gauze, separate the whey.

From frozen kefir

With frozen kefir, a dish is prepared that has a consistency similar to curd mass. Please note that the process takes longer than other recipes. The product will be ready for consumption in 8-10 hours (from the moment freezing begins until the final result is prepared):

Kefir should be frozen in the freezer (it is better to leave the preparation in the cold overnight);

Place ice on cheesecloth and wait for the whey to separate;

Recipe for cooking in a slow cooker

A multicooker is often used to prepare cottage cheese. A special container is filled with kefir, and then the “heating” mode is started. Do not forget to control the temperature, which should not exceed 80 degrees. Otherwise, the mixture will lose its taste.

Fill the multicooker pan with the drink.
Select a mode.
Warm up the liquid for at least 40 minutes.
Separate the curds from the whey.

In the microwave

A microwave oven will help you quickly prepare cottage cheese with a delicate consistency. Under the influence of heat, the mixture will separate into two parts - cottage cheese and whey. It is necessary to separate products from each other using gauze cloth.

Main nuances:

In the microwave, you can select “defrost” modes or any other program for dishes, the preparation of which requires the use of a temperature of no more than 80 degrees.
The heating process should take at least 30-35 minutes.

Kefir cottage cheese recipe for babies

The kefir mixture should be homogeneous;

When adding fruit, be sure to chop it thoroughly;

If you allow milk or kefir to go sour, then such products are not acceptable for baby food.

Calorie content of homemade cottage cheese with kefir

With the birth of a child or having decided to eat more healthily and healthily, housewives are thinking about how to make their own cottage cheese from kefir at home. Coping with this seemingly impossible task is quite easy. During the cooking process, you can use only the usual kitchen utensils (saucepan and colander) or resort to the help of modern gadgets (multi-cooker, microwave oven, yogurt maker).

Homemade kefir cottage cheese according to the classic recipe involves fermenting the fermented milk product in a water bath, which allows for uniform heating of the mixture. Additional tools you will need during the cooking process include a culinary thermometer, a piece of gauze, a colander and two saucepans of the appropriate capacity. The amount of the main ingredient - kefir - sufficient for one serving of cottage cheese is 1200 ml.

Step-by-step preparation:

We are preparing a water bath, for which a large pan needs to be filled with water so that the smaller one subsequently touches the bottom of the surface of the boiling water. Heat water to active boiling.
Pour kefir into another pan and place it in a water bath.
Heat the product with periodic stirring until curds form. It is important not to overheat the kefir so that the finished cottage cheese does not become hard. When the contents of the upper pan reach a temperature of 55 - 65°C, it is removed from the heat.
In the pan, the curds should stand for another 30 - 45 minutes in a cool place. Then line the colander with gauze folded in two or three times, pour kefir into it and leave (perhaps under pressure) so that all the whey drains out.

The finished cottage cheese is stored in an airtight container in the refrigerator for several days.

With added milk

Cottage cheese made from kefir and milk is very tasty and easy to prepare. The ratio of these two products differs in different recipes, but the method below allows you to do without a thermometer.

For a serving of 300 - 350 g of finished product you will need:

1000 ml kefir of any fat content;
1000 ml milk.

How to make cottage cheese from kefir with milk:

Pour milk into a saucepan of suitable volume and place it on the fire. It is imperative to choose a container in which the milk will not burn. Bring this homemade cottage cheese ingredient to a boil.
Remove the freshly boiled milk from the heat and immediately pour kefir into it. Stir the composition to evenly distribute the components in it and leave to cool, covering with a lid.
After cooling, the mixture will separate into whey and cottage cheese, which can only be drained into a colander or fine sieve lined with gauze. When all the whey has drained, homemade cottage cheese will be ready to eat.

How to make it in a slow cooker

The rich functionality of modern multicookers allows you to use them to prepare delicious homemade cottage cheese from kefir without fear of disturbing the temperature regime. The “smart assistant” will prevent the mixture from overheating.

The simplest option, which allows you to get approximately 250 g of finished cottage cheese, requires a multicooker and 1000 ml of kefir of the selected fat content.

Prepare cottage cheese from kefir in a slow cooker as follows:

Rinse the multi-pan with cold water and pour kefir into it.
Next, close the lid of the gadget and run the “Multi-cook” option for 60 minutes, setting the temperature at 80°C.
For devices that do not have such a program, the cooking method will be slightly different. The multicooker lid should be left open, while turning on “Heating” for one hour.
In an hour, the cottage cheese will be almost ready; you just need to pour it into a prepared colander or sieve and wait until all the liquid has separated.

Homemade cottage cheese from frozen kefir

The curdling of kefir is promoted not only by heating it, but also by strong cooling, so it can be prepared not only in a slow cooker, but also in the freezer.

It is worth noting that the cottage cheese obtained in this way is much healthier than that prepared in another way, since lactic acid bacteria, which die when heated, remain alive after freezing.

During the preparation process, you will only need 1 - 2 packages of kefir in a cardboard or plastic bag or tetra pack.

Method for preparing frozen kefir:

Place the kefir directly in the bag in the freezer until completely frozen. It is very convenient to do this in the morning, so that in the evening you can move on to the next stage, and in the morning you can enjoy fresh cottage cheese.
Next, the product that has turned into ice should be removed from the packaging using scissors or a knife, transferred to a colander lined with gauze and left over the pan, where the whey will drain, covered with a lid.

Cooking in the microwave

Another device with which you can prepare homemade cottage cheese from kefir is a microwave oven.

But it will not be possible to curdle more than 1.5 liters of kefir, and for this volume the preparation technology will be as follows:

Pour the kefir into a container suitable for use in a microwave oven, place it in the microwave oven and turn on the device in the “Defrost” or “Accelerated Defrost” mode for 30 minutes. Instead of these options, you can use any other option that does not heat the food above 80 degrees.
Every 10 minutes the device should be stopped and the kefir stirred. When the gadget is finished working, all you have to do is squeeze out the cottage cheese using gauze.

Cooking in a jar

Homemade kefir cottage cheese made in a jar is also close to the classic method of preparation. In this case, the same water bath is used, only the container (jar) with kefir is immersed 2/3 in water, and not just touching it with the bottom.

From the products and kitchen equipment during the cooking process you will need:

kefir;
glass jar;
a small linen or cotton towel;
pot;
water;
colander;
gauze.

Sequence of actions:

Pour the kefir into a clean and dry glass jar.
Cover the bottom of the pan with a towel to prevent the glass from breaking.
Place a container with kefir in the center of the pan, then add enough water so that the jar is 2/3 immersed in it.
Send the resulting structure to heat over the lowest heat. So kefir should be simmered until it visually separates into cottage cheese and whey.
After this, the cottage cheese should be placed in a colander with gauze for a couple of hours.

In a yogurt maker with the function of making cottage cheese

In household appliance stores you can also find special gadgets that allow you to prepare cottage cheese from kefir at home. Most often these are yogurt makers with this function.

Such a device may have one large bowl for cottage cheese or several cups with filter inserts. The process of preparing a dairy product, depending on the model, can last up to half an hour when heated to 80 degrees or 12 - 24 hours when heated to 36 degrees.

The subtleties of preparing homemade cottage cheese for each specific gadget may differ and will be described in detail in the instruction manual, but the main steps will be as follows:

Pour kefir into a bowl or glasses.
Place them on the holder and run the corresponding “Cottage Cheese” option.
After the sound signal, turn the cups or bowl 90 degrees to allow the whey to drain. After these manipulations, the cottage cheese is ready.

Homemade cottage cheese certainly outperforms the store-bought product in its taste and beneficial properties. But it is worth remembering that it cannot be stored for more than 3–4 days. But you can safely use it as an independent dish or as a filling for baked goods and other desserts.

Good afternoon to all friends and subscribers! I have no doubt that each of you gives preference to natural and healthy products, especially when feeding babies. I offer you a description of a recipe on how to make cottage cheese at home from kefir.

Making cottage cheese using a yogurt maker

Young mothers often think about a simple and quick way to prepare fermented milk products and purchase yogurt makers.

I’ll share my own secret of how to prepare cottage cheese 20 minutes before the desired time, for example, when the baby is feeding:

It is enough to prepare 6 jars of homemade yogurt and store it in the refrigerator (shelf life - a week).
Before feeding, place one jar in a saucepan with water and heat for 10-15 minutes.
Then pour into cheesecloth and squeeze out the whey with your hands.
Thus, from a jar with a volume of 125 ml, 50 g of product comes out - just as much as pediatricians recommend for complementary feeding of a baby under 1 year old.

No matter how tasty the curd you get, children generally don’t eat it well, and kids generally spit it. To avoid this process of spitting out, I advise you to put the cottage cheese in the porridge so that the children still eat a healthy product.

Below I will describe recipes for 1 liter of fermented milk product

Let's look at the technology for making cottage cheese and recipes with photos from existing kefir - homemade or purchased. The recipe for making it with milk is a separate story for a future article.

How is cottage cheese made in general and how does it differ from fermented milk drinks? The protein molecule is denatured under the influence of temperature and a sterile product with strained whey is obtained. Its nutritional value is much higher, and protein is absorbed as completely as possible.
You can make cottage cheese not only from kefir, but also from yogurt, yogurt, and even ayran. Only the taste and yield of the product will differ. The tenderness or “dryness” of the cottage cheese is affected by the time of heat exposure.
If you overcook the raw materials, the curd mass will not be very appetizing, the grains will be hard. Therefore, I recommend that beginners start with how to make cottage cheese in the freezer. Unlike heating, it is impossible to spoil a fermented milk product by freezing.

Freezing method

So, what do we need to prepare approximately 300 g of cottage cheese using the freezing method? If you buy kefir, it is enough to have a colander and a bowl on hand. The home option will require:

container for freezing;
cling film;
a piece of gauze;
bowl.

To make the whole process go smoothly and for you to love making fermented milk, I have simplified the technology as much as possible:

Line the container in which you will freeze the kefir with film. The edges of the film should protrude 4-5cm beyond the edge of the bowl.
Pour kefir and put it in the freezer overnight.
In the morning, pull the film, pull out the ice floe and wrap it in gauze.

Use a thread to tie the edge of a gauze bag and hang it over the sink (or wherever is convenient for you). Be sure to place a bowl to drain the whey.
After about 3-5 hours, you will be left with a curd mass in cheesecloth and whey in a bowl. Ready.

If you buy fermented milk, preparation is even easier.

You can freeze directly in the bag. All you have to do is cut the packaging, put the ice block in a colander and wait for it to defrost.
It happens that many protein particles remain in the whey. This serum makes the best lace pancakes!
Or you can strain it through a fine sieve and add the sediment to the cottage cheese. This will make it more juicy. All you have to do is add salt, herbs or sugar to taste and your delicious, healthy breakfast is ready.

Recipes for homemade cottage cheese from kefir

The classic cooking method is heating (warming)

I'll tell you two variations of this process:

in a water bath. This method is the easiest way to regulate the heating temperature of the mass;
in a saucepan. It is advisable to use a kitchen thermometer so as not to overcook the raw materials, otherwise the protein bonds will not form.

To get cottage cheese in a water bath, you will need:

Glass jar, 1/3 more kefir in volume.
A deep saucepan, with a bottom diameter 3-5 cm larger than the jar.
A colander and a bowl of suitable diameter.
Gauze.

Preparation:

Pour kefir into a glass jar and place in a saucepan. Pour enough water so that the level of kefir overlaps by a couple of centimeters.
We place this structure on the stove and turn on the lowest heat. For the first 20-25 minutes nothing will happen.
But as soon as air bubbles begin to rise inside the jar, you need to time it for 5 minutes and not a minute more.
However, to prepare cheesecakes, you can keep the jar in boiling water longer. This will make the mass drier.
Remove the jar and pour its contents into a colander lined with gauze.
Let the liquid drain under its own weight for half an hour, and then cover the mass with the edges of the cloth and place a saucer or plate on top.
Place 300-500 g of oppression. After a couple of hours, the cottage cheese is ready.

If you're tired of fiddling with the jar, you can simply heat the kefir in a saucepan. Just keep two things in mind:

the temperature of the raw materials should not exceed 70 degrees, preferably 60-65 degrees;
It is necessary to constantly stir the contents of the pan.

Drain the heated mass into a colander and allow the whey to drain.

Finally, I will tell you the recipe for a tender, creamy-tasting cottage cheese - “Nezhenka”

This product is ideal for baby food. Even adults eat it with gusto. We will need:

1 liter of fat milk;
1 liter of kefir with fat content up to 3%.

To prepare Nezhenka cottage cheese, follow the algorithm:

Pour 1 liter of milk into a deep saucepan and set to heat.
As soon as foam appears, remove the pan from the heat.
Pour kefir into hot milk, stir and cover the dish with a lid.
The mixture must cool completely. When this happens, a clear serum will appear on top of the liquid.
Cover the colander with gauze and pour in the mixture.
Let the mass drain under pressure or hang it overnight. The most delicate cottage cheese is ready, bon appetit!

It remains to cover such a question as product yield. The amount of cottage cheese is influenced by the protein level of cow's milk from which kefir or yogurt is made. Often, the fattier the raw material, the more whey will be released. But it is impossible to predict this.

Only by testing can you find out how many grams of cottage cheese will come out of 1 liter of milk from a certain manufacturer. If you decide to put this process on stream, be sure to keep a diary.

Of course, buying ready-made cottage cheese is not a problem at all. However, you may run into counterfeit or incorrect production dates. As a result, there is no certainty about the benefits of such cottage cheese (without heat treatment) for children under one year old, or there may even be some kind of poisoning. Don’t be lazy, cook it yourself, and even if you use purchased kefir, the taste of the dish will be delicate, and most importantly, safe for the youngest members of the family.

That's all for the description of recipes for making cottage cheese at home. I wish you creative inspiration in the kitchen! Try it, describe it, share your ideas and feedback.