A quick way to make cottage cheese from homemade milk. How to cook cottage cheese at home

Content:

Cottage cheese is a perfect food product, which combines all the beneficial properties of dairy products. High-quality cottage cheese provides the body with easily digestible protein, fats, vitamins, amino acids and minerals (calcium, potassium, phosphorus). It is useful for pregnant and lactating women, for young growing organisms, people with increased physical activity and the elderly.

Features of cooking cottage cheese

The modern way of making cottage cheese at home, which cannot be said about the industry, has absolutely not undergone any changes and is no different from the process used by our ancestors. Still, this nutritious fermented milk product is obtained from well-heated curdled milk (sour milk), placed in a linen bag to separate the dense part (cottage cheese) from the liquid (whey).

Classic cottage cheese recipe at home

There is an ideal "long-playing recipe" when the extraction of a valuable product goes on its own, without your direct intervention. The whole process is simple, and you can get cottage cheese from milk on the second or third day after its natural fermentation, when, under the influence of temperature factors, whey will separate from yogurt due to the action of live lactic acid bacteria.

To get 1 kg of cottage cheese, cook:

3 liters of fresh, preferably homemade, milk;
2 capacious containers: one is bigger, the other is smaller;
colander;
clean cotton cloth or thick gauze.

Instructions for making cottage cheese at home:

Pour the milk into a resealable container, do not disturb it, leave it to sour for a couple of days (the rate of fermentation will depend on temperature factors).
After a container with a fermented, already dense, mixture, put on a slow fire in a water bath. Cook, stirring gently, for 15-20 minutes until curd clots form.
As soon as the slightly heated mass exfoliates into cottage cheese and whey, set it aside until it cools completely.
Next, prepare a capacious dish, place a colander on it, which is covered with a thick cotton clean cloth (a sieve is not suitable for such manipulation).
Pour the mass onto the prepared cloth, tie it in a knot and hang it over the prepared container so that the separated whey can drain into it. As soon as the whey stops dripping, the curd is ready.

How to make curd quickly

If you don't have the time of 2-3 days, try to make "instant" curd, while you can "play" with the final result of the taste of the product and its characteristics. You will get a solid consistency of cottage cheese when the yogurt drains for a day, soft tender cottage cheese is prepared almost immediately - by the usual mechanical squeezing of the whey by hand. The fat content and the amount of product at the output will depend on the percentage of fat content of the original components.

To get 200 g of cottage cheese, you will need the following ingredients:

500 ml of milk;
500 ml of kefir.

The cooking process looks like this:

Pour the milk into a container of sufficient capacity (at least 1.5 liters) and bring it to a boil.
As soon as the moment comes when the milk begins to boil, reduce the strength of the fire and immediately begin pouring kefir into the boiling liquid in a thin stream.
Then add a little fire and start to slowly stir the mass.
When the coagulation process (separation of whey from protein) begins, turn off the heat, cover the dish with a lid and leave the mixture alone for a while (coagulation will still occur in the cooling billet).
Then do everything as usual: throw the cooled mass on a dense gauze and, tying it in a knot, hang it to drain the serum.

The subtleties of cooking cottage cheese at home

You can cook cottage cheese at home from both homemade whole milk and pasteurized store milk. A rural cow's milk product will be fatter, more delicate in taste, and cheaper in cost. Cottage cheese from milk from the counter will turn out to be more fat-free, light, fine-grained, less tender and twice as expensive.

Whatever milk you choose initially for making cottage cheese, there are certain nuances, without knowing which you may end up with a low-quality product:

Souring milk should be natural, without your intervention and in no case in the refrigerator.
During the warming up of already sour milk, the main thing is not to overheat it, since if the curdled milk is exposed to excessive temperature, the curd will turn out to be fine-grained, and its taste will be hard and dry.
If, on the contrary, you do not bring the semi-finished product to the desired temperature while heating it in a water bath, you will get a rubber mass at the output, which tastes completely different from cottage cheese.
The green color of whey, which occurs when sour milk is heated, indicates that the yogurt has “ripened” enough.

It is worth considering that the final mass of the cooked product will also differ: the yield of cottage cheese from three liters of homemade milk will be much larger (about 1 kg) than from the same amount of store-bought milk (600-700 g).

Types of cottage cheese

Like the rest of the fermented milk products, according to the production technology, it is customary to classify cottage cheese. With this product, they do it according to the method of preparation (separate and traditional) and according to the fat content.

What is cottage cheese

By fat content, cottage cheese is divided into:

fat-free (% fat up to 1.8);
lean (fat content less than 3%);
bold (9%);
classic (from 4-18%);
fatty (% fat content not less than 18).

The traditional way of making cottage cheese is acidic (prepared on the basis of skimmed milk using sourdough) and acid rennet (pasteurized milk is used, in this case the sourdough is supplemented with the enzyme pepsin).

With a separate method, grained skimmed cottage cheese is obtained, which is prepared from separated skimmed milk. In this way, when adding cream, you can get cottage cheese of any fat content.

Making cottage cheese from milk

At home, all the specifics and technology for making cottage cheese from milk are the same and uncomplicated. Milk is pasteurized, cooled and seasoned with sourdough (kefir, sour cream, yogurt, fermented baked milk). Standard proportions: 3-4 tablespoons of sourdough are used for 1 liter of milk.

The prepared mixture is mixed and placed for 8-10 hours in a warm place. After that, the curd clot is separated from the whey. Ready-made cottage cheese can be flavored with sour cream, if you want to get a higher-calorie product, cream or fruit.

Kefir cottage cheese at home

Curd made from kefir will have a delicate, soft texture, but have a sour taste. It will be good to use such cottage cheese for preparing a variety of curd products or as an independent dish with the addition of fruits or sweet jam. Preparation of cottage cheese from kefir is similar to the process of obtaining it from milk: kefir is heat-treated, after which the cottage cheese is separated from whey.

The recipe for obtaining cottage cheese from frozen kefir is considered interesting: place a lump of sour milk frozen in the freezer at room temperature in a cloth bag. A few hours later, after the process of separating the liquid from the solid part, you will receive a long-awaited tasty product.

How to cook fat-free cottage cheese at home

Cottage cheese made from skimmed milk is a dietary and at the same time a full-fledged energy product containing all useful substances. Fat-free cottage cheese is ideal for people on a low-fat diet, with less than 1.8% fat per 100g.

Pasteurized non-fat or 1% milk is used for this process. The whole preparation procedure is similar to obtaining cottage cheese from ordinary milk, the only difference is that fermentation of such a product in a natural way will be much longer, therefore, to speed up the process, starter cultures in the form of low-fat yogurt or kefir are used. To sour one liter of milk, you need 2-3 tbsp. l. leaven.

How to make grainy cottage cheese

A variety of ordinary cottage cheese - granular cottage cheese - is a dietary low-calorie food that has no contraindications. It is prepared from pasteurized skimmed milk with the use of a special ferment - calcium chloride. The special taste of this product is achieved due to the saturation of fat-free curd grains with milk cream and salt.

To prepare such cottage cheese at home, you will need products:

1 liter of skim milk;
1.5 st. l. calcium chloride;
6 art. l. cream (the fat content of the cooked cottage cheese will depend on the initial% fat content of the cream);
salt to taste.

The cooking process is quick and easy:

In a non-enameled container, heat the milk well, almost bringing it to a boil.
After turning off the heat, add calcium chloride and mix thoroughly.
The composition must stand for a while to separate the curd grains from the liquid.
Separate curd from whey.
Salt the already dry product and add cream. Grainy homemade cottage cheese is ready.

Making cottage cheese

On your own, you can try to make another healthy and nutritious dairy product - cottage cheese cheese.

To do this, you will need the following products:

200 g homemade fatty cottage cheese;
200 ml of milk;
a mixture of one egg and 50 g of butter;
0.5 tsp soda;
salt, spices to taste.

Homemade cheese is prepared like this:

Place homemade cottage cheese (it is better if it is grainy, with a low whey content) in a bowl, pour it with milk and bring the whole mixture to a boil.
After boiling, reduce the heat, stirring gently, make sure that the entire contents of the saucepan are evenly heated.
As soon as whey separates in the dish, discard the resulting curd lump in a colander or a dense layer of gauze.
Transfer the dry curd mass to a cauldron, in which you will then cook the cheese.
Add a mixture of butter, eggs, soda and salt to the semi-finished product. Stir.
Next, cook the whole mass over low heat for 5-8 minutes, stirring constantly.
The readiness of the cheese is easy to determine: it will stretch, become sticky, viscous and begin to lag behind the walls of the cauldron.
Pour the hot cheese into the prepared mold and leave to harden.

How to cook cottage cheese at home - look at the video:

After preparing homemade cottage cheese, you will have a useful product - whey, which can be used both in cooking for preparing various pastries, and in home cosmetology.

There are many recipes for making cottage cheese at home, and today I will share one of them with you. Tender, juicy, moderately crumbly, with a pleasant sourness, tasty and healthy cottage cheese we will make from sour milk, which, if desired, can be replaced with kefir. It can be eaten just like that, flavored with sour cream, natural honey or jam. And if you want, make cheesecakes, desserts, cookies or other pastries from homemade cottage cheese.

By the way, the site already has 2 options for how to make cottage cheese in a cold way (that is, without heating) - see and. In this case, we will subject the fermented milk product to a slight heat, that is, we will prepare home-made cottage cheese in a hot way. As a result, from 1 liter of sour milk (2.5% fat content), I get about 230 grams of cottage cheese. If you take raw materials of lower fat content, there will be less cottage cheese and vice versa.

Ingredients:

Cooking step by step with photos:

To prepare homemade cottage cheese in a hot way, we only need sour milk, which, if desired, you can safely replace with kefir. As I wrote above, the fatter the original product, the more weight and fat content, and the more tender the finished curd will be.

Pour the fermented milk product into a suitable saucepan and put it on the stove. On medium heat, warm the sour milk (kefir), stirring until it warms up. It is important that the liquid warms up evenly throughout the volume, otherwise everything will curl up faster from below.

When the milk (kefir) becomes almost hot and light steam appears on top, it is important not to miss the moment. Do not let the contents of the dishes boil - then the homemade cottage cheese will turn out to be too dry and hard. We need the milk to curdle, turning into small clots and whey.

This is what the future cottage cheese looks like when it has practically curled up. As you can see from the photo, a yellowish serum began to separate. Turn off the heat, close the pan with a lid and let it stand for about 5 minutes. During this time, the contents will delaminate and you can work with it further.

We take a deep container, insert a sieve into it, put gauze on top in 3-4 layers. Pour the contents of the saucepan into the cheesecloth. Whey will drain into the bowl (3 minutes is enough), and homemade cottage cheese will remain in the gauze.

Among fermented milk products, the most delicious and most nutritious is cottage cheese.

And if there are children in your house, then the cottage cheese should always be in your refrigerator. This product is also useful for dieters and people with health problems.

It contains proteins and fats, as well as mineral elements, such as:

Iron
Calcium
Phosphorus
Magnesium

And since the above substances that the body receives with food have a positive effect on all life activities in general, such a product should be in the diet regularly.

Such homemade cottage cheese can, no doubt, be added to the diet of children. Every mother makes sure that her child gets the best, his food is natural and nutritious, so homemade fermented milk product choice of the best mothers.

Even an inexperienced housewife can cook cottage cheese at home. There are many cooking options. The choice will depend on what product should be obtained, whether you want fatter cottage cheese or, conversely, more dietary. You can also independently adjust the consistency of the finished dish, make it, for example, more crumbly or soft.

Homemade milk with good fat content- the main component of a delicious curd. After cooking, waste remains in the form of whey, which, if desired, can also be used in cooking. Such whey is natural and useful, it can be added to the dough or used in okroshka.

How to choose the main ingredient and what are the conditions for obtaining curdled milk? We will talk about this in detail in this article.

Cooking cottage cheese is a long process, but in fact at each stage you will need to do a little manipulation, which will take little time. The lactic acid bacteria will do the rest in the cooking process for you.

Milk for making homemade cottage cheese can be used any. It can be both homemade and store-bought pasteurized. The main condition for the ingredient used:

Increased fat. If this is store-bought milk, then the fat content should be at least 3.2%.
Milk cannot contain preservatives and antibiotics, so purchased milk should have the shortest shelf life;
Milk should be of high quality and fresh.

Cottage cheese can be made from absolutely any milk. Pasteurized milk and even lactose-free milk can make an excellent product. And if this is village milk that was used by the separator, then cottage cheese can also be made from the so-called waste. The main condition is that the product is fresh and of high quality.

From 1 liter of milk, you can get a maximum of 300 grams of finished cottage cheese.

How milk turns sour

The process of obtaining curdled milk is quite simple.. At the very beginning, the milk should turn sour well. The result should be sour milk. There are many ways, for example, you can:

If you decide to use the standard method - keep warm, then you can do this in the following way: put a jar of milk in a warm place, for example, near the battery and leave it there for about a day. To make the process faster, you can put a crust of black bread in a jar.

Important! Milk must not be stirred during the entire fermentation time. When thick lumps and bubbles appear in the jar, the mixture is ready. At the end of fermentation, yogurt will look like jelly. To check the yogurt for readiness, stick a spoon into it, if the ingredient is ready, then it will be a thick mass.

If the milk was bought in a store, then the curdled milk will rise closer to the surface, and the whey will be at the bottom.

Make sure that the yogurt does not stand for too long, otherwise it will oversour, and the finished curd product will turn out sour.

How to cook homemade cottage cheese for a child

Making cottage cheese from milk for a child is easy, milk does not even need to be sour.

We take milk and kefir. You can take any quantity, depending on the desired amount of cottage cheese. The main thing is that kefir should be half as much as milk.

Pour milk into a saucepan and bring to a boil. Pour kefir into the heated liquid, and boil for 10 minutes over low heat. As soon as the milk curdles, the resulting mass must be poured into cheesecloth and allowed to drain well. What happened inside the gauze is the finished cottage cheese for the crumbs.

If desired, you can add fruits or berries and beat it with a blender. You can also add yogurt or sugar. Using such cottage cheese, you can bake cottage cheese or casserole. All these dishes will be incredibly tasty and will only benefit your child.

Classic homemade cottage cheese recipe

We need 3 liters of milk. Approximately 1-3 days will be spent on souring.

After you have decided on the choice of milk, taking into account all the recommendations and brought it home, you need to pour it into a clean jar or immediately into a saucepan for further fermentation. Dishes can be enameled or stainless steel.

After that, the curdled milk is heated, as a result of which the fermented milk breaks up into two components, one of which is cottage cheese.

So, put the pan on the stove, but do not wait for the boil. When the white flakes separate from the whey, remove the pan from the heat.

Next, we take a colander and put clean gauze into it, folded several times and drain the whole mass. When all the whey drains, the finished curd mass will remain in the gauze. Such cottage cheese will be tender, with a layer.

If you want crumbly cottage cheese, then you need to leave the mass in gauze to drain for a longer time, for example, at night.

From three liters of milk, you will end up with about 600-800 grams of a fermented milk product.

Curd recipe in a water bath

We have already discussed how to get yogurt from milk. So this recipe needs take ready-made yogurt made in any way you like and put in a saucepan.

Next, you need to take a pot that would fit dishes with curdled milk, and pour water into it. But you need to do this so that the water does not come into contact with the bottom of the smaller pan. We put the finished structure of two pots on the fire and bring water to a boil. After a few minutes, the serum will begin to separate.

You can add a little fire, but watch out so that the yogurt does not boil. It is necessary to wait until the curd clots appear, sinking to the bottom of the pan.

The process of thermal exposure is completed and you can remove the pan from the heat, let the resulting liquid cool.

Cooking cottage cheese on kefir

If there is no milk in your refrigerator, and you don’t want to go far to the store, but there is a pack of kefir, then you can also make a delicious curd product from it.

Kefir should be:

Fresh.
Thick, like curdled milk.

So, pouring 1 liter of kefir into the right dish, put it in a water bath. On medium heat, or even less, keep the liquid for about 30 minutes. Next, cover with a lid and let cool.

The curd is ready. The pumping procedure is the same, through gauze or a sieve.

How to make fat-free cottage cheese

This recipe is suitable for diet food., breakfast with low-fat homemade cottage cheese will be useful and will not harm the figure.

For such cottage cheese, milk must also be skimmed. Milk with 1% fat can be bought at the store. You can buy homemade or store-bought milk with a fat content of 3.2% and, in the process of settling, remove the cream from above several times.

To ferment such milk, you need to put 2 tablespoons of fat-free kefir in a liter of raw materials used. So the fermentation process will noticeably accelerate.

From 1 liter of curdled milk you get about 250 grams of cottage cheese.

Ready fat-free cottage cheese will not be as loose as usual, but it retains all the beneficial properties of this fermented milk product.

Making cottage cheese from milk at home is easy and anyone can do it. The main thing is desire, free time and a recipe that will be exactly followed. Without a doubt, it is easier and faster to purchase a finished product, but it will be difficult to predict whether it will be useful and whether it will be tasty. You cook homemade cottage cheese from obviously fresh and high-quality ingredients, and, therefore, the result will please you in any case. Homemade cottage cheese - useful and nutritious. Such a product is suitable for the nutrition of the most demanding consumers: for children, the elderly, for those who follow their figure.

It is useful for people who care about health to know how to make cottage cheese from milk at home. By making a homemade product, you can be sure that there are no harmful additives. There are many recipes for making cottage cheese from milk with a step-by-step description of the preparation.

Homemade cottage cheese can be made from cow's or goat's milk. Store-bought milk is also suitable for this purpose.

Features of the pasteurized milk product:

During pasteurization, 60-80 percent of vitamins are lost.
From 1 liter of pasteurized product, no more than 200 g of cottage cheese is obtained.
The final product is non-greasy, has a soft texture (without grains). Suitable for baking and diet food.
The main store ingredient is much more expensive.

It is not allowed to use milk with a long shelf life due to the addition of antibiotics to it.

Pros and cons of homemade cottage cheese:

High content of calcium and vitamins.
From 1 liter, 250-300 g of cottage cheese and cream are obtained. Whey is suitable for okroshka.
Cottage cheese at the output is greasy, with a yellowish tint. Grainy.
Small costs.

In order to make cottage cheese from milk, you should prepare the main ingredient:

Boil - bring to a boil.
Make curdled milk from milk by adding breadcrumbs, citric acid, sour cream or calcium chloride. At this stage, it is important to remember that the desired effect cannot be achieved in the heat or in the refrigerator. Milk should be kept warm and not in the open sun.
For pasteurized, liquid sourdough is needed: kefir, sour cream, fermented baked milk. Just add these products to the heated milk.

Crockery and inventory

As dishes for creating homemade cottage cheese, it is advisable to use glass jars or earthenware jugs. They are not covered. Air circulation is essential for the fermentation process. It is recommended to cover the top of the jar with a cloth.

The use of metal utensils is not allowed. During fermentation, an oxidative reaction will occur, the taste of the final product will deteriorate.

When boiling milk, an enameled container is chosen that exceeds the volume of the poured liquid - for 3 liters. milk 5 liter saucepan. This is due to the rise of the boiling product. It is recommended to choose a stirring spoon made of wood to avoid a chemical reaction.

Cooking technique

Techniques for making cottage cheese from fresh milk differ from each other in the way the product is heated and boiled.

In a slow cooker

The multicooker is set to the “frying” mode, in which the milk is heated. Bring to a boil, but do not boil.
Lemon juice is added in portions. The liquid coagulates.
Excess serum is removed with gauze. The cottage cheese remains.

in the microwave

Pour the main ingredient into a baking dish.
The microwave is turned on at a power of 400 W.
The timer is set for 10 minutes.
Cool the resulting mass, filter through cheesecloth.

Pressing should not be due to the possible dryness of the final product.

In the oven

The oven is heated to 150 degrees.
Milk is placed in an enamel pan, a spoonful of sour cream is added, and it is sent to the oven for 45 minutes.
Cool, drain the whey.

On the stove

The minimum fire is set on which the dishes are placed.
The liquid coagulates with regular stirring.
Turn off the fire, let it cool, drain the whey, filter and squeeze the finished product.

milk recipe with lemon

Lemon milk curd can be prepared using the following ingredients:

1 l. milk,
juice of 0.5 lemon.

Cooking method:

Milk is brought to a boil, gas is reduced to a minimum.
Add lemon juice, constantly stirring the curdled mass.
When the curd separates, drain the excess whey through a sieve and squeeze.

Recipe with calcium chloride

You can also make cottage cheese from milk with calcium chloride.

For this we need:

1 l. milk,
2 tbsp. spoons of liquid calcium chloride.

Cooking:

Warm up milk.
Add calcium chloride, stir constantly.
Bring the liquid to a boil, drain the whey through gauze.
Cool the product, squeeze out excess liquid.

You can use calcium lactate tablets, which are purchased at the pharmacy. The ratio is 10 tablets per 1 liter. milk.

Experienced housewives try several cooking methods and choose the most suitable one for them, based on the taste of the final product. Homemade cottage cheese is suitable for baby and diet food.

1. Cottage cheese can be made in two ways: with and without heat. This is a matter of taste and convenience. However, cottage cheese without heating is a little more tender.

2. If you make cottage cheese from milk, take a rustic one. Especially if according to the recipe it should turn sour. But you can use store-bought milk of any fat content. The fatter it is, the fatter the curd will be.

3. Kefir can also be taken in any fat content. can only be used if you heat it up.

4. The quantity and taste of cottage cheese depend on the quality of the original product. So when buying milk or kefir, you should not skimp.

5. You can cook cottage cheese both in a saucepan and in a water bath. Again, this is a matter of convenience. You will find a description of the cooking process in a water bath in the recipe for kefir cottage cheese.

6. It is better to heat dairy products in a heavy-bottomed aluminum or stainless steel pan. Enamelware is not suitable: everything in it can burn.

7. Cottage cheese spread on a colander covered with several layers of gauze. Place a saucepan or some other container under the colander so that the whey flows there.

8. If you leave the cottage cheese in a colander for a couple of hours or even less, then it will turn out wet.

9. To make cottage cheese dry and crumbly, you need to tie the ends of gauze and hang the bundle over the sink or pan for several hours or even all night. The time depends on your preference: the longer the whey drains, the drier the curd will be.

10. And in order for the cottage cheese to keep its shape, you can put it under oppression.

11. Homemade cottage cheese is stored in the refrigerator for no more than four days.

This is the traditional way of making cottage cheese.

Ingredients

2 liters of milk.

Cooking

Leave the milk in a warm place for 1-3 days. Don't mix it up. The time depends on the temperature in the room: the warmer, the faster the milk will sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black to the milk.

Milk should not go sour in the refrigerator. There it will acquire an unpleasant odor and may begin to taste bitter. If you notice that the milk in the refrigerator is starting to turn sour, it's best to take it out so that it sours in the right conditions.

The sour milk will look like a soft, thick jelly, and whey will begin to appear around it. Pour the milk into a saucepan and place over low heat.

Boil, stirring occasionally. Do not overheat the milk, it should be slightly warm. After 10-15 minutes from the start of cooking, curd clots will begin to form in the pan. Remove the pan from the heat and let stand for the same amount of time. Then put the cottage cheese in a colander and let it drain.

2. Homemade cottage cheese from milk without heating

Ready cottage cheese will be more tender than in the first case.

Ingredients

2 liters of milk.

From the indicated amount, about 400 g of cottage cheese will be obtained.

Cooking

Let the milk sour, as in the first method. Do not heat the thickened mass, but immediately fold it onto gauze.

Thanks to lemon juice, milk will turn sour much faster.

Ingredients

2 liters of milk;
1 lemon.

From the specified amount, about 350 g of cottage cheese will be obtained.

Cooking

Pour milk into a saucepan. If you are using country milk, then bring it to a boil and reduce the heat. If the milk is already pasteurized, then just warm it up, but do not boil it.

Ingredients

1 liter of kefir.

Cooking

You will need two pots of different sizes. One of them should fit freely into the other. Fill a large saucepan halfway with water. Bring water to a boil over high heat.

Pour kefir into another saucepan. After boiling, put a small saucepan in a large one and heat the kefir over low heat.

Kefir should break up into curd and whey. When this happens, remove the pan from the heat and let it sit for 10 minutes. Transfer the cottage cheese to a colander and let the whey drain.

And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used for cooking.

Ingredients

1 liter of kefir.

From the indicated amount, about 200 g of cottage cheese will be obtained.

Cooking

It is best to take kefir in a bag: the bottle can crack when frozen, and it will be difficult to extract the petrified kefir from it. If only bottled kefir is at hand, simply pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should become like a piece of ice. If after 10-12 hours kefir does not become hard as a stone, then it is of poor quality. From such a product, liquid cottage cheese will be obtained, resembling rather sour cream.

Carefully cut open the bag, put the contents in a colander and wrap in cheesecloth.

Leave kefir at room temperature until completely defrosted.

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