Curd cheese from sour cream and kefir

4 servings

40 minutes

Cottage cheese made from sour cream and kefir embodies Russian culinary tradition, where simple, natural products are transformed into a delicacy. The combination of sour cream and kefir gives the cheese a delicate, creamy texture, while the fermentation process adds a slight tanginess. Two days under pressure make it dense yet soft, perfect for spreading. Adding dill and garlic fills the cheese with a fresh and spicy aroma, making it a wonderful addition to salads, sandwiches or as a filling for lavash. This cheese is the cozy taste of rustic cuisine created with care and patience.

Energy value per serving

• Calories: 320
• Proteins: 7g
• Fats: 28.1g
• Carbohydrates: 8.9g

Ingredients

• Sour cream 20%: 500 g
• Kefir 2.5%: 500 ml
• Salt: 1 tsp
• Dill: to taste
• Garlic: to taste

Cooking steps

1. Mix sour cream, kefir, and 1 teaspoon of salt.

   Required ingredients:

   • Sour cream 20%: 500 g
   • Kefir 2.5%: 500 ml
   • Salt: 1 teaspoon

2. Pour into a sieve lined with cotton fabric. Then place in the refrigerator under a press for 2 days.

3. In 2 days, chop fresh dill, finely chop garlic, and add a good pinch of salt.

   Required ingredients:

   • Dill:  to taste
   • Garlic:  to taste
   • Salt: 1 teaspoon

4. Coat the cheese in this mixture to form a cheese stick. Done)

5. Perfect for salads, as a spread on bread, or wrapped in lavash.