Description
The most delectable one ingredient homemade cottage cheese. Smooth texture, rich in nutrients, and high in protein, this cottage cheese can be eaten on its own or added to many recipes.
Ingredients
Scale
- 2l plain kefir
Instructions
- Preheat oven to 500°C. Place kefir in an oven-safe pot and close the lid. Once the temperature is reached, place a pot of kefir with a closed top and turn the oven off.
- Leave the pot inside the oven (off) overnight – roughly 12-15 hours.
- Prepare a colander with 4 layers of cheesecloth long enough for the mixture to be poured into the sink or larger bowl.
- Pour content within the pot (you will see a separation between the cheese curd and whey liquid). Gather the sides of your cheesecloth and form it into a ball.
- Place cheese ball and colander into a larger bowl and into the fridge for a few hours for the additional liquid to drip out.
- After 2-3 hours your cottage cheese is ready. Remove it from the cheesecloth and place it into an airtight container.
Notes
- You should expect to have a little bit of liquid remaining in the final cottage cheese – if you leave it in the colander for longer in the final step, the less moisture is in the cheese and the dryer it becomes. If you are looking for dry cottage cheese (bakers’ cheese) you can keep it in the colander for a few additional hours.
- You can reuse cheesecloth by washing it with soap and water and hang drying.
- Cottage cheese is fresh for about 7 days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 14 hours
- Category: Breakfast
