How to make cottage cheese from frozen kefir at home?

Today I want to talk about a very simple recipe for the preparation of this well-known and popular sour-milk product, and you will not need to make any special efforts to implement it. Cottage cheese from frozen kefir at home is very easy to prepare. For this method is true for those who do not want to bother with cooking for a long time or who for any reason simply do not have time for it.

Cottage cheese recipe from frozen yogurt. Ingredients

Rather, the ingredient here is one - actually kefir. It is best that its fat content be as high as possible: in our case it will be 3.2 percent. From the improvised funds directly for the preparation of a delicious homemade dish we will need: a refrigerator freezer, a standard colander, a large piece of gauze, a pan (minimum - three-liter). The amount of basic ingredient you will buy will depend on the amount of cottage cheese you are going to get at the outlet (about one to two or three, depending on the fat content of the product). We took 3 liters of kefir. And: the store is quite suitable, but it must certainly be local production, "live", with a short shelf life. Then there is the certainty that everything will turn out as it should.

Step-by-step instruction

1. So, let's start cooking cottage cheese from frozen kefir at home. First of all put our kefir in the freezer for the night (the ideal time is 12 hours: then the sour milk drink will have time to properly get out) and calmly go to rest.
2. In the morning (it is possible even in the evening) we prepare some, but not too small, a pan and a colander (sieve). Marl, folded in three or four layers, we put in a colander.
3. Cut carefully packaging our kefir and put the frozen contents on the prepared marlechka, which lies in a colander.
4. Kefir will melt rather slowly, but it should not be heated artificially. Down the serum will drain, and on the gauze the ready-made cottage cheese will gradually remain. From frozen kefir at home, you can say, the cream is tender and delicious. Especially for kids! It is best to leave the product "to reach" at night (but not in the refrigerator, but simply in the kitchen on the table, covered with a canvas or gauze.

Let's see what happened next morning?

So, there were 3 packs of the main and only ingredient. They thawed, the serum of the glass in the pan. And on the cheesecloth remained the cottage cheese from frozen kefir. At home, you got a real dessert. Put it in another clean container. Cottage cheese is obtained from about half to a third of the amount of kefir that you decide to use. We turn off the gauze and squeeze out the remains of the curd cream. You can wash and use it the next time.

"By-product" product

By the way, except for cottage cheese one more "side" is obtained, but the same tasty and useful product is whey. We merge it from the pan (it turns out, too, about one and a half liters, maybe a little more). You can use it to make delicious pancakes or pour slightly - and in okroshka. You can drink this way, they say, it is very useful for the health of the body. And the cottage cheese without any effort at us has turned out very gentle, and there are not present there any lumps. Using it, you can add sour cream or sugar, but the home curd of frozen kefir and so very tasty. Particularly well it is eaten by children of preschool age.

Curd from frozen yogurt: benefit

The benefits of this sour-milk product are written whole scientific works and popular articles in the media. So, we will not repeat what has been said there. I want to note only that in the recipe we are considering (as from frozen kefir to make cottage cheese) contains information that it is very important to take raw materials for a minimum shelf life, and not what can be stored with a month. And better let it be kefir local production (usually it should be used within a week, since it is "alive"). And so, this product is the same good as the ordinary curd. And by the way, it does not pass, as you have noticed, hot heat treatment. Only by cold - frost. And scientists argue that with its further defrosting, the structure of water molecules changes, from which kefir also consists (the so-called meltwater effect, which continues not too long). So it will be best to immediately eat our cottage cheese or feed the baby. But it is possible and keep in the refrigerator for a while (the shelf life is about the same as that of kefir, from which it was made). Well and any other usefulness, for example calcium, in it also are present, as well as in usual cottage cheese. And still, if you dry it (leaving it in a gauze) and put it under a press, you will get an excellent mass for sandwiches: it is convenient to spread such a product.

Bonus: several more ways of cooking cottage cheese at home

1. Classic and traditional for many option. Pour a liter of milk into a saucepan. We fall asleep in the same grams of 100 sour cream (fat content - 15-20%). We set aside the saucepan, covered with a lid, warm for the night. Morning on the way out is curdled milk. Next, in another clean pan a little larger than the first, pour water, boil. A curdled milk in a container put on a water bath. After a while the cottage cheese begins to separate from the walls. Then put the gauze in a colander, slowly pour the mixture into it. The whey is separated - there remains a curd.
2. Milk + lemon. Pour a liter of milk into a saucepan. We put on the stove, warm it up, but do not boil it. Then take the juice from one lemon and add it to the hot milk. It is changing. Then we repeat the manipulations with the colander and gauze.
3. From kefir. In a container we pour one liter of kefir. We heat on low heat, but do not let it boil! In this case, the whey will separate from the curd mass. Then repeat the procedure with a gauze and a colander. By the way, remember that the serum is also a thing useful in the household. Therefore, we do not pour it out, but collect it. It is useful for okroshku or for any other purposes. In principle, you can prepare a delicious homemade cottage cheese by any of the above methods. But the most "lazy" and not demanding from the hosts extra body movements yet - the recipe for curd from frozen kefir!