Usuba
Cottage Cheese from Milk and Kefir
A simple way to make cottage cheese at home without boiling milk. The milk curdles with kefir and lemon juice, then is strained through cheesecloth. The result is a delicate cottage cheese with a pure taste, without the flavor of boiled milk.
- Total
- 30 min
- Standard serving
- 1,110.3 g
Ingredients
Total 3
Instructions
- 1
Step 1
Pour a liter of milk into a saucepan.
- 2
Step 2
Heat the milk until the first sign of boiling (bubbles appearing on the surface). Do not bring to a full boil.
- 3
Step 3
Add 2 tablespoons of kefir and squeeze the juice from a lemon wedge into the milk. This will help the milk curdle.
- 4
Step 4
Watch as the milk begins to curdle and separate into flakes and liquid (whey).
- 5
Step 5
Let the mixture sit for a while so that the whey completely separates from the curds.
- 6
Step 6
Take a sieve and line its bottom with cheesecloth. Pour the contents of the pot into the sieve and let it drain overnight or for several hours.
After straining, transfer the cottage cheese to the refrigerator. Finished cottage cheese can be stored for several days.
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