Curd cheese without cooking
2 servings
20 minutes
Uncooked cottage cheese is a simple and brilliant way to obtain a delicate, airy dairy product without complex technologies. This preparation method has Russian roots where housewives have used natural whey separation for centuries to make cottage cheese. Its taste is delicate, creamy with a slight tang that pairs wonderfully with herbs, fruits or spices. It is especially valued for its naturalness and minimal intervention in the process which preserves all the benefits of milk bacteria. This cheese can be used for sandwiches, sauces, fillings or as a standalone dish. Its simplicity allows even novice cooks to easily prepare homemade cottage cheese without boiling and complicated manipulations.
1
Prepare kefir. Better in soft packaging.
- Kefir: 1 l
2
Send the kefir to the freezer and leave it there until fully frozen, which can be overnight.
- Kefir: 1 l
3
After freezing, take out the kefir and carefully remove the bag.
- Kefir: 1 l
4
Leave to thaw at room temperature, placing on a colander or sieve to let the whey drain.
- Kefir: 1 l
5
After complete thawing, all the whey drains away, leaving a soft, delicate cheese.
- Kefir: 1 l
6
Transfer the cheese to any container; the remaining whey can be used separately.
- Kefir: 1 l
7
Chop the greens.
- Green: to taste
8
Mix greens with cottage cheese, add salt to taste.
- Green: to taste
- Salt: to taste
9
You can add fruits to the remaining cheese.
10
Serve at the table.