- Fermented baked milk 4% 900 ml.
- Kefir 2.5-3.2% 900 ml.
- Main ingredients
Kefir and ryazhenka to freeze. Kefir can be used ordinary 2.5-3.2% or thermostatic 2.5% (it is thicker in structure, is equivalent to fatty kefir 3.2%). The fatter the kefir (fermented baked milk), the more cream cheese will be in the end.
Remove frozen foods from the packaging and place on a sieve covered with gauze folded in 3-4 layers.
Refrigerate for 2 days. Cream cheese is ready!
The output of cream cheese from ryazhenka - 320 gr. The yield of cream cheese from kefir - 280 gr.
Cook with pleasure!