Curd from sour kefir
Wonderful homemade cottage cheese will be appreciated by your relatives and even children! It can be served with berries and sugar, syrup, or you can add salt and mix with chopped herbs. Choose according to your taste!
Prepare the indicated ingredients. Kefir and milk can be used with any fat content.
Pour kefir and milk into a saucepan or cauldron. Place the container on the stove, including medium heat. Add a pinch of salt.
Bring the whole mass almost to a boil, but do not boil. The curd mass should separate from the top of the liquid, and the whey should remain below. Turn off the heat.
Line a strainer or colander with cotton cloth or a double layer of gauze. Drain the entire mass into a strainer in parts. The whey will be at the bottom, and the curd mass will remain in the fabric bag. Tie the ends of the bag and hang it over the sink to drain the remaining serum.
If you want to get moist and juicy cottage cheese, then 30 minutes is enough. To get a more dryish product, keep the cottage cheese in a bag for 1.5-2 hours. Then put it on a plate. Cottage cheese can be served both sweet and savory, or used as a filling for pancakes.