Homemade cottage cheese

1 serving

30 minutes

Homemade cottage cheese is a true art of Russian cuisine, allowing the creation of a delicate and natural product without preservatives. This recipe has been passed down through generations, preserving the traditions of dairy product preparation. By adding kefir or lemon juice, milk acquires a pleasant tang and transforms into a soft curd mass. Its taste is light, fresh, with a delicate creamy texture, perfect for breakfasts, desserts, or baking. Homemade cottage cheese is widely used in Russian cuisine: it is added to syrniki, casseroles or simply eaten with sour cream and honey. This simple preparation method allows everyone to feel like a culinary master.

Energy value per serving

• Calories: 679.6
• Proteins: 34.4g
• Fats: 36.9g
• Carbohydrates: 53.5g

Ingredients

• Milk: 1 l
• Kefir: 2 tbsp
• Lemon: 1 pc

Cooking steps

1. We take a liter of milk and pour it into a pot.

   Required ingredients:

   • Milk: 1 l

2. Bring to a boil (until the first 'bubble').

3. Add 2 tablespoons of kefir for fermentation to curdle it. Also, for the same purpose, I squeezed in a slice of lemon.

   Required ingredients:

   • Kefir: 2 tablespoons
   • Lemon: 1 piece

4. We are observing how it is folding.

5. We leave it for a while to let the serum separate.

6. Then we take a sieve, line the bottom with cheesecloth for cleanliness, and leave it, for example, overnight.