We put kefir in the freezer and it turned out to be delicious cream cheese
Making homemade cheese is easier than many people think. A pack of kefir, two minutes of active action, a day of waiting... And delicious cheese like “Philadelphia” is on your table!
Technology
Many people have heard about the thermal method of curdling milk. The process requires precision and control. The milk needs to be heated, stirred constantly, poured in and added. It is much easier to make cheese from kefir. Freezing works wonders on him.
In the freezer, the kefir separates, and all that remains for the housewife is to let it thaw and then strain.
Step-by-step instruction
To prepare 200–250 g of cheese you will need:
- 1 liter of kefir in a plastic bag or tetra pack;
- gauze folded in 4–5 layers.
The cooking process is simple as hell:
- Place the kefir in the freezer overnight. It is important that it freezes completely and turns into a brick.
- In the morning we release the product from the packaging.
- Wrap it in cheesecloth and hang it over a bowl into which the whey will drain.
- We wait until the evening (about 12 o'clock).
- Carefully transfer the cheese into a plate and taste.
The cheese turns out to be the most delicate, very soft. It spreads easily on toast or crackers. There is no acid in it (all the sourness goes into the whey). Most of all, the taste and consistency of the product are reminiscent of mascarpone and Philadelphia.
Do not discard the whey. You can cook pancakes or okroshka on it.
Recipes
There are several variations of homemade cheese made by freezing. This is a truly versatile product.By adding just one or two ingredients, you can get a flavorful snack, cream for the cake. You can also make cheesecakes or tiramisu dessert with it.
- Custard. Mix 200 g of cheese, 100 g of sugar, 400 g of 30% cream, 1 teaspoon of vanilla sugar in a deep bowl. Beat with a mixer at low speed first. Gradually increase the speed. After 7-10 minutes the cream will be ready – it will become fluffy and smooth.
- Filling for profiteroles and tartlets. Mix 150 g of cheese, 50 g of finely chopped dill, 300 g of finely chopped trout or salmon.
- Mushroom appetizer. Chop a small onion and a clove of garlic. Fry until soft. Add 200 g of chopped oyster mushrooms. After 2-3 minutes, pour in 1 tbsp. a spoonful of cognac. When the alcohol has evaporated, salt and pepper the mushrooms. Cool and transfer to a blender bowl. Grind. Mix with 100 g cream cheese. Spread the snack on bread, chips, pancakes, pita bread. This is delicious!
Homemade cream cheese goes well with fresh herbs, tomatoes, Italian pasta, seafood, red fish, mushrooms and chicken.
The recipe for cheese made from frozen kefir is very popular. Many people experiment and make soft cheese from fermented baked milk or a mixture of kefir and sour cream. In any case, it turns out cheaper than buying a ready-made Philadelphia. It costs about 250 rubles (200 g), and 1 liter of kefir costs 100 rubles maximum.For 100 rubles we get 200-250 g of cream cheese, and 600-650 ml of whey to boot!
Try making it from fermented baked milk, the curd is even tastier)
12 hours to defrost???
Yes, a really good way to make soft cheese.
Thanks for reminding me, I'll definitely do it
It turns out soft cottage cheese, not cheese
Mascarpone cheese is also soft and is just that: cheese.
I've been doing this for ten years now. And this is not any cheese, but tender and tasty cottage cheese.
And I get some kind of scatterbrain, I do everything as expected.
It turns out to be a daub like soft curd, there is not much of it, and the result does not meet expectations. I will never repeat this recipe.
Oh, I'll do it soon!
There is also such a device - a colander.
The result is tender cottage cheese, but not cheese, and not from every kefir
the most delicious if kefir is from taste villas
I've done it several times already. Really like. And the serum remains so clean. The pancakes are good on it.
Thanks for the interesting recipe, I’ll definitely make it.
How to hang gauze with kefir?
I did not hang it, but placed the gauze in a large sieve. And 1 layer is fine.
As simple as shelling pears, use your brains.
I'll definitely try to do it
Thanks for the simple recipe.
Thank you
Oh my goodness, Philadelphia and Mascarpone cheeses are made with cream. Which kefir is Mascarpone made from? Cottage cheese, yes, BUT NOT CHEESE!
Interested. I'll try to do it.
I made it... The result was yogurt that was completely different from mascarpone. Moreover, from a liter of kefir the yield is 3 tablespoons. It is not worth it.
Elena, I agree, the game is not worth the candle, it turned out to be 3 tablespoons of soft cottage cheese.
Elena, you came across bad kefir, so the quality is the same, but good kefir, even 2.5% fat, yields 200-250g of cream cheese, tender and tasty
Today I made it from the cheapest kefir from Dixie, it turned out to be 300 grams of simply amazing curd! Added a pinch of salt and about 50g. Melted butter. Incomparable! I returned to my feed to find it and say thank you. For those who can't do it, don't blame the recipe! Your kefir is counterfeit. It depends on your luck.
I bought it at Dixie and went to the feed to thank you... In addition to kefir, did you take vodka?
Tested, it turns out to be an excellent product. I freeze Piskarevsky kefir 2.5% - the cheese has a delicate creamy taste. Even 1% turns out to be quite good... Once I even used it in a cottage cheese dough instead of regular cottage cheese - it took 5-10 percent more flour, because...Kefir curd is much softer than regular cottage cheese! Delicious!
Very healthy and tasty recipe
Tell me please. While frozen kefir is in gauze, should it be put in the refrigerator? Or twelve hours on the table?
Leave on the counter to defrost completely.
Thanks for the recipe. I’ll definitely try it. I didn’t know about this.
The cottage cheese turns out completely different from cheese.
I have been making 3.2% kefir or fermented baked milk from kefir for many years now. The curd turns out very tender and tasty, without sourness. It is very similar to cottage cheese. Only at a ridiculous price.
Thanks. I'll try.
It turns out to be cottage cheese, the cheese has a fat content of at least 30%, the cheese technology is completely different, and the raw materials for the cheese are)))
I tried it, now I do it all the time, even my picky wife liked it! Just great! Who tried to make cheese from it, I want to try putting it under a press, will it turn out to be homemade cheese or not?
It turns out to be a very tender curd. And I bake bread with whey.
I've been doing this for a long time. I just add a little canned green pea puree, dill, garlic and finely chopped salted or pickled cucumber.
Can you do without gauze, just put it in a colander?
I PLACE THE KEFIR ICE ON A SIEVE AND GREAT
Why the hell should I freeze such crap?)) I make everything much simpler - I take thicker kefir 3.2% 500 ml and full-fat sour cream 500 ml, mix everything, add 1 tsp of salt and whatever your heart desires (greens, pickles, olives, tomatoes, champignons, bacon, ham or nothing at all) we also pour everything into clean gauze, rolled up in several layers or in a waffle towel, carefully wrap it, put it in a sieve and in a deep bowl, put some weight on top, I usually put a plate with with water at night, and in the morning there is delicious cheese and you don’t have to wait until it freezes and then drains.
just great and nothing to invent! but if you mix frozen kefir and fermented baked milk (decanted for 24 hours) + 200g of condensed milk - an excellent cream for everything!!