Homemade cheese with herbs and caraway
3 servings
180 minutes
Homemade cheese with herbs and cumin is a delicate, aromatic product that brings the taste of home comfort. Its roots trace back to European cheese-making traditions where fresh dairy products are combined with fragrant herbs to create a unique flavor. The combination of milk and kefir gives the cheese a soft, creamy texture while the added herbs and spices enrich it with fresh notes. Red pepper adds spiciness and garlic provides a mild zest. This cheese is perfect for breakfasts, snacks, and light dinners. It can be sliced and served with crispy bread, used in salads or added to hot dishes. Made at home, it fills your table with warmth and care, making each bite special.
1
Pour milk and kefir into a pot and place it on the stove. Without bringing it to a boil, slowly add lightly beaten eggs with salt into the hot milk-kefir mixture. Bring to a boil and cook this mixture, stirring, on low heat for a few minutes until the whey separates.
- Milk: 1 l
- Kefir: 1 l
- Chicken egg: 6 pieces
- Salt: to taste
2
Remove from heat, let cool for 1-2 minutes, and add finely chopped herbs and red pepper, squeeze in a clove of garlic (or anything to your taste).
- Dill: to taste
- Coriander: to taste
- Green onions: to taste
- Ground chili pepper: 0.3 teaspoon
- Garlic: 1 clove
- Ground cumin: pinch
3
Pour the mixture into a sieve lined with two layers of cheesecloth. Smooth the cheese mixture with a spoon.
4
Tie the cheesecloth in a knot, let the whey drain. Then unwrap the cheesecloth, cover the formed cheese round with the edge of the cloth, place a saucer on top, and put some weight on the saucer (for example, a jar of water with a lid).
5
Put it in the fridge for a few hours. That's it.