From Dom's Kefir Cheese Making website:
http://users.sa.chariot.net.au/~dna/kefir_cheese.html#Kefir-cottage-cheese
"There are other types of cheese that I prepared with kefir. Explained here is a fresh, sweet curd cheese, similar to cottage cheese or pannier of India. Kefir-cottage-cheese is quick and easy to prepare. Note that this is a rennet-free cheese like the majority of cheeses I prepare."
1) Heat milk to about 60°C [140°F].
2) While gently stirring the milk, slowly pour kefir into the milk as a slow steady stream. Do not stir too fast or too vigorously or for too long or the curds will break apart and become un-retrievable. The curds should begin separating from the whey-- the whey should be reasonably clear and not milky. If the whey is still milky, either increase the heat, or add a little extra kefir [while very gently stirring for a short time only] until the whey becomes reasonably clear. Let sit for 2 minutes.
3) Remove curds by skimming with a strainer.
4) Place curds in either a pre-moistened cheesecloth lined colander, or in a suitable mesh-type strainer.
5) Let curds drain for about 15 minutes. Presto... that's it!
Note: A little sea salt to taste may be added to the fresh cheese. You can add sea salt to the fresh milk prior adding kefir, or, fold a little sea salt in the fresh curd in step 4. Depending on preference, 1/2 tsp sea salt per 3 cups curd is about right.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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