Homemade cottage cheese with herbs
4 servings
30 minutes
Homemade cottage cheese with herbs is a delicate and aromatic cheese made from milk and kefir. This recipe, inspired by traditional European cuisine, allows you to create a soft cheese with a spicy note of fresh herbs and garlic. The addition of ground red pepper gives it a slight spiciness, while cumin adds a flavorful touch. This cheese pairs perfectly with black bread and juicy tomatoes, creating a simple yet exquisite dish. Its texture resembles Adyghe cheese but has the distinctive taste of fresh greens. This cottage cheese can be used as an independent snack or as an addition to sandwiches and salads, and its homemade preparation allows you to enjoy a natural and healthy product without preservatives or additives.
1
Pour milk and kefir into a pot; I used 2.5% fat content, and place it on the stove. Without bringing it 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 greens and red pepper, squeezing in a clove of garlic.
- Green: 1 bunch
- Ground red pepper: pinch
- Garlic: 1 clove
3
Pour the mixture into a sieve lined with two layers of cheesecloth. Level the cheese mixture with a spoon.
4
Tie the cheesecloth in a knot and let the whey drain. Then unwrap the cheesecloth, cover the formed cheese round with the edge of the cloth, place a plate on top, and put some weight (like a jar of water with a lid) on the plate.
5
Put in the refrigerator for a few hours. Excellent with black bread and tomatoes. Tastes like Adyghe cheese with herbs.