Homemade cheese on kefir with herbs
4 servings
30 minutes
Homemade cheese with kefir and herbs is a delicate, aromatic product perfect for breakfasts and light snacks. Its roots trace back to European culinary traditions where soft cheeses are made from simple, natural ingredients. This cheese is dense yet airy, with a slight tang from the kefir, the spiciness of garlic, and the freshness of herbs. It pairs wonderfully with bread, vegetables, and fresh salads and can also serve as a base for sandwiches. Its preparation is an art that requires patience and attention since careful filtering and pressing achieve the perfect texture. It's an excellent option for those who appreciate natural and healthy products.
1
Pour milk and kefir into a pot and place it on the stove. Without bringing to a boil, slowly pour 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: 4 teaspoons
2
Remove from heat, let cool for 1-2 minutes, and add finely chopped herbs and red pepper (1/3 teaspoon), squeezing in a clove of garlic.
- Green: 30 g
- Red chilli pepper: 20 g
- Garlic: 1 clove
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 cheesecloth, 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. If you make it in the evening, you can eat it for breakfast in the morning.