Curd cheese is famous for its creamy-smooth, silky texture. It is indispensable in the confectionery business, but also for snack rolls and sandwiches - it is a real find. It can be easily turned into cheese cheese, into Philadelphia.
However, store-bought curd cheese has a significant drawback - it is too expensive. But there is a way out of this situation - use the proposed recipe and make creamy curd cheese yourself, saving a lot of money.
Although the total preparation time is quite long (days), direct participation in the process takes only a few minutes.
Ingredients:
- a) sour cream (at least 25%) - 450-500 g,
- b) full-fat kefir - 500 g,
- c) lemon juice - 1 teaspoon,
- d) fine salt - 1 teaspoon (for confectionery, salt may not be added)
Preparation of curd cheese:
1. Drain sour cream and kefir into one container. Stir.
2. If the curd cheese will not be used in confectionery, then add salt to the mixture. Add lemon juice. Mix the whole mixture well again.
3.Now you need to build a structure so that the sieve or colander is hooked at some distance from the bottom of the dish into which the whey will flow.
4. Line the sieve with cotton cloth or gauze folded in 6-8 layers, and their ends should hang down.
5. Pour the fermented milk mixture into cheesecloth.
6. Carefully lift the edges of the fabric and lay them on top in an even layer.
7. Set the pressure (approximately 1.5 kg). Move the entire structure to the refrigerator.
8. After a day, the curd cheese will form and acquire a viscous structure.
9. Place the finished product on a plate and drain off the by-product - whey, which is also useful for pancakes or okroshka. Serum yields 320 ml.
10. Transfer the cream cheese into a container with a lid, weigh it (net weight - 600 g) and put it in the refrigerator.
Creamy curd cheese can be stored in a cool place for up to 5 days. It can be modified with various fillings - herbs, pieces of ham, aromatic herbs, etc. In any form, such cheese, spread on bread, and even with a cup of coffee, will only cause pleasant sensations.
