Choosing the right kefir
Milk can vary in fat content, which determines the fat content of kefir - from 0.5% to 4%.
Usually the manufacturer indicates on the packaging the mass fraction of fat or writes that kefir is made from whole milk.
Calorie content
It is clear that the calorie content of kefir directly depends on the percentage of fat in milk. For those who are used to counting calories, here is a table:
The winner is homemade kefir made from whole milk - at least 63 kcal!
Powdered milk
Kefir made from reconstituted milk powder is not the product that will improve your intestinal microflora and protect your immune system! Cottage cheese made from such a white mass is unlikely to contribute to restoration, cleansing, improved digestion, normalization of metabolism and, ultimately, to losing extra pounds if your goal is to lose weight on a kefir-curd diet.
Young and mature
Kefir has its own “age”. The “young” drink is soft in taste, with a slight pungent taste. “Mature” is sour, the pungent taste is sharper and the beginning of gas formation is noticeable in the packaging - this is kefir yeast fermented with lactose (milk sugar).
If the drink is 12-14 days old (see the production date on the packaging), then there is nothing terrible about it - the cottage cheese obtained from such kefir will only benefit in taste. If the expiration date indicated on the package exceeds 2 weeks, you should not risk your health and try to create something useful for the stomach from an expired product.
Shelf life
The solution is simple. The shelf life is more than 14 days - the drink was subjected to thermal effects, which killed all the beneficial substances. The taste of such a liquid may not differ from real kefir, but its benefits are 0%. And the cottage cheese from this liquid will have the same percentage of useful substances, equal to “zero”.
Not kefir at all
For a good curd, all sorts of “Kefir-chiki”, “Keferonchiki” and other drinks that have the root “kefir” in their names are not suitable. Only KEFIR in large letters, with a quantitative indicator of microorganisms + yeast (kefir starter) and milk indicating the degree of fat content!
By the way, in such kefir drinks, natural milk is often replaced with palm oil or fat, which does not cause much harm, but reduces the cost of the product. Along with the cost, the quality and useful essence of the cottage cheese obtained from such a drink also decreases.
High-quality kefir has a snow-white color, a uniform semi-liquid consistency, a natural kefir taste and a pleasant sour-pungent smell.
The curd obtained from such a drink will be tasty and healthy. This is the kind of kefir we will freeze!
Benefits of cottage cheese
The resulting cottage cheese will not be too fatty, its calorie content is approximately 130 - 150 kcal, so this product is undoubtedly suitable for people following any diet that excludes the consumption of high-calorie foods. In addition, cottage cheese from frozen kefir does not undergo any additional heat treatment, does not contain preservatives, dyes or flavors - only freezing, and according to scientists, after defrosting such products have the effect of melt water for some time, which is of particular value for our body. In addition, like any other cottage cheese, the resulting delicate cream has a high protein content, which all athletes strive for, but in comparison with their equivalent colleagues in protein concentration - legumes, they do not cause heartburn. The fermented milk product also contains the necessary set of minerals and vitamins that our body requires every day, coarse fibers that help improve digestion, as well as a very important element for nourishing the skeletal system - calcium, which makes teeth, nails and hair stronger.
What and how do we freeze?
There is no fundamental difference.
- If the purchased drink is in a plastic bag or cardboard box, you can put it in the freezer directly in the container. The container for sour milk is made from environmentally friendly material, designed specifically for contact with food, and will not affect the quality of frozen kefir in any way.
- If kefir is in bottles, then before freezing it should be poured into any safe wide container whose neck is wider than the base.
- You can use an old milk or wine carton, after first rinsing it with boiling water and making sure there are no foreign odors.
- You can pour it into a tight packaging bag, tie it tightly, leaving a little space, and place it in the freezer.
For kefir to freeze well and turn into kefir ice, one day is enough.
What is useful to consider
- To ensure that the yield of cheese mass is not small, it is desirable that the fat content of kefir should not be less than 3.2%. This is important, since the quality of the final product, and in general, whether the cottage cheese will turn out, depends on this. The lower the fat content of the original product, the less curd you will get, if at all.
- You can use kefir both in bags and in tetrapacks, it makes no difference. It freezes well in any package, as well as without it. You can even pour the kefir into an iron bowl.
- The curd will be very tender, with a soft, creamy structure. This is important to consider if you plan to prepare any dishes from it. It turns out great from this kind of cottage cheese.
No additional steps are needed for this recipe. Cottage cheese from frozen kefir does not need to be kept under pressure or squeezed through cheesecloth. Since it takes no more than 12-18 hours to prepare the curd, the product is fresh and therefore suitable for both adults and children. The taste of the cheese is slightly salty, suitable for both desserts and first courses and appetizers.
Further actions
To make cottage cheese from ice cream you will need:
- a saucepan of such a size that our colander, placed on its sides, does not fall inside;
- the colander itself;
- a piece of gauze so that its ends fall out of the colander and so that you can tie them loosely;
- a wooden or plastic circle (a cutting board or pan lid will do; the diameter is smaller than the diameter of a colander);
- oppression, whose role is easily fulfilled by a jar of water.
Step-by-step work algorithm
Let's divide our work into stages.
Stage one
- Place the colander on the pan.
- Soak the gauze in hot water, wring it out and straighten it inside a colander, releasing the ends.
- In the morning we take the ice cream out of the freezer, open the packaging and place it on gauze.
- Cover the top with a clean towel and leave to defrost and drain overnight.
The first stage is completed - in the morning there will be semi-finished curd mass in a colander on gauze, and very healthy whey in the saucepan.
Stage two
Now you need to squeeze out the remaining whey from the cottage cheese.
There are two popular ways to do this:
- Under pressure. We tie the ends of the gauze into a knot to make a bag. We place a circle on the bag and place a weight on top. After 3-4 hours, the freshest, most tender curd from frozen kefir is ready!
- We hang a gauze bag with “raw” cottage cheese over the pan and wait for the whey released under the weight of the curd mass to flow into the pan. It will take more time - approximately 10 hours.
Stage three
Place the drained cottage cheese in a container, and the remaining whey can be used to prepare various dishes (pancakes, okroshka, yeast dough, etc.). Or you can just drink it – it’s very tasty!
By freezing the serum in ice cuvettes, you will receive a delicious rejuvenating, nourishing, toning cosmetic product for the skin of the face and neck. It will be enough to wipe cleansed skin with this cube once a day. A serum mask with an egg at home will replace any expensive procedure in a beauty salon. And everything is absolutely natural!
Distinctive benefits of kefir cottage cheese from the freezer
Is there any benefit to cottage cheese made from frozen kefir? Yes. And significant.
Firstly, it can be given to children.
Not every fermented milk product will be beneficial for babies. For example, if milk has naturally soured, it contains harmful microflora. This is not a problem for the hardened stomachs and intestines of adults, but it should absolutely not be given to children. And accordingly, cottage cheese made from such “kefir” will be unhealthy.
Secondly, it is healthy and gentle.
Curd mass made from kefir that was heated above 60 degrees has practically lost all its beneficial properties. And besides, it risks turning out to be harsh. Unlike such cheese, the defrosted product retains all its beneficial qualities and is incredibly soft.
Thirdly, it saves time and effort.
I think this recipe is especially relevant for mothers who have little toddlers.
There is no need to buy curd products with suspicious ingredients. Plus, the recipe is fuss-free. And it “cooks” on its own. We’d rather devote time to ourselves or our loved ones: husbands and children. And also, the cheese is very tasty. And it can be combined with a variety of foods to create mouth-watering dishes. But the main thing you need to understand is that those who decide to make cottage cheese from kefir at home do not risk anything. Under any conditions, they will receive either whey and light curd, or, if all else fails, and after defrosting the kefir will be almost in its original form, any suitable dish can be prepared from it. Therefore, everyone can find out the recipe and try it without risking anything. Traditionally, there are some questions where I completely rely on your help, girls. For example, does something depend on the quality of the freezer, the kefir manufacturer and the defrosting method? Also, if you first make kefir yourself, from full-fat homemade or store-bought milk, will there be the same effect? Try it! Take risks and surprise yourself and your loved ones with your resourcefulness and culinary talent! Look for new and unexpected approaches to preparing interesting dishes. Girls, write! The topic of how to make cottage cheese from kefir has just begun, and there is still something to be said. So, by sharing our experience, we will try more options and find the opportunity to cook deliciously and spend less time on cooking. What else can you prepare using kefir? For example, delicious pancakes! Our Yuo Tube channel has a step-by-step video recipe for making fluffy pancakes, I wish you pleasant viewing! Subscribe to our You Tube channel, share your reviews, leave comments! I will be glad to receive your feedback on the recipe, ask questions if you have any, don’t hesitate. I'm always happy to receive feedback! I will be glad to see your comments! In contact with
Flow and output
How much cottage cheese is produced from 1 liter? "sour milk"? – It depends on the fat content of the product: the higher the fat percentage, the greater the yield of the final product. From 1 l. Ryazhenka, kefir or Varenets yields about 150-200 g. If this is not enough, it is worth increasing the frozen ice:
- for 300-400 g – 2 liters;
- for 450-500 g - 3 liters, etc.
There is an option to get more cottage cheese by using milk.
Then, in addition to albumins and globulins (whey proteins) contained in the sour product, the increased curd mass will also be enriched with milk casein, the main protein of milk.
But such a product will require a different preparation recipe, and our task is to obtain cottage cheese from kefir.
You can get this delicious product from pure kefir without freezing the packs - in a slow cooker.
Detailed video “Cottage cheese from a multicooker” here:
Recipe for cottage cheese from frozen kefir. Ingredients
Or rather, there is only one ingredient here - kefir itself. It is best that its fat content is as high as possible: in our case it will be 3.2 percent. To prepare a delicious homemade dish, we will need the following items at hand: a refrigerator freezer, a standard colander, a large piece of gauze, a saucepan (at least three-liter). The amount of the main ingredient purchased will depend on the volume of cottage cheese that you are going to get at the end (about one to two to three, depending on the fat content of the product). We took 3 liters of kefir. And one more thing: store-bought is quite suitable, but it must certainly be locally produced, “live”, with a short shelf life. Then there is confidence that everything will work out as it should.
