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.
1
Mix sour cream, kefir, and 1 teaspoon of salt.
- Sour cream 20% fat: 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.
- 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.
