We often use cheese in the preparation of various dishes, and just like that you can eat it with great pleasure. Unfortunately, at a fairly high price for this product, you can not always be sure of its good quality. Another thing is if you made the cheese yourself and you know for sure what components are included in its composition and the exact time of cooking. In this article we will tell you how to make cheese from kefir in a slow cooker.

Cheese "Philadelphia" from kefir and milk in a slow cooker

An analogue of expensive Filadelphia cheese can be prepared with your own hand, and if you have a multicooker, then this will not be difficult at all. And the most pleasant thing is that the components for cooking will be used very simple. To prepare cheese from kefir in a slow cooker, we need this:

• kefir - 0.5 l;
• citric acid - 1 pinch;
• egg - 1 pc.;
• salt - 1 tsp;
• sugar - 1 tsp;
• whole milk - 1 liter.

The cheese "Philadelphia" from kefir in a slow cooker is done in this way:

1. We pour whole milk into a multicier shape and put the “heating” program on the panel. Using this option, we warm the milk for 10-15 minutes, constantly stirring it with a plastic spoon.
2. Now we throw sugar and salt into milk, wait until they dissolve, not ceasing to stir.
3. Now we change the program to the “cook” option and wait for the milk to boil without closing the lid.
4. We introduce kefir with a thin stream, continuing to stir the contents of the bowl. So, interfering with milk with kefir, we follow when the folding process begins and the serum begins to separate from cottage cheese.
5. Turn off the slow cooker and cool the components right in the bowl with a closed lid.
6. In a colander with a skewer, several layers of pure gauze and throw off cottage cheese. We tie a knot and suspend it for 1-3 hours to drain the liquid.
7. At this time, we take the chicken egg and whip it with a whisk or whip it in a small bowl, pour the citric acid and mix.
8. We transfer the glass cottage cheese to the blender, add the egg and beat until the consistency becomes delicate, fine -grained.
9. We hide the cheese from kefir, prepared in a slow cooker, in a dry clean container and put it in the refrigerator.

Cafir greens in a slow cooker

So that the cheese does not seem boring to you, it can be diversified by additional components. For example, the aroma of almost any greenery is perfectly combined with a milk taste of cheese. Kefir cheese in a multicooker according to this recipe we will cook from these products:

• kefir - 1 l;
• milk - 1 l;
• eggs - 3 pcs.;
• any fresh greens - 1 large bundle;
• salt is to taste.

Here is a detailed algorithm for making kefir cheese in a slow cooker:

1. We pour the milk into the bowl of the multicooker and add salt to taste. We turn on the “cook” mode, wait for boiling.
2. Beat the eggs and mix with kefir. When the milk begins to boil, stir it with a plastic spoon and pour kefir with a neat thin stream.
3. We rearrange the mode for the "Milk porridge" or extinguishing program, wait for the serum to begin to separate from the hard components.
4. Cool our mixture. Finely chop the greens, necessarily washed. Add it to future cheese.
5. Now fold the gauze in several layers and pour the contents of the bowl into it. It is more convenient to immerse gauze in a colander. We cover the cottage cheese with gauze and put something heavy on top.
6. Under the press, the cheese should be at least 5 hours. Then it can be removed from gauze and cut into slices. Kefir cheese in a multicooker is ready.

Cheese with kefir paprika in a slow cooker

Home cheese is cooked very quickly, and having done it once, you can not worry about cooking breakfast for several days. Cottage cheese cheese, welded in a slow cooker, low -calorie, is useful, fed up, and simply has an excellent taste, is perfectly absorbed and charge the body for a long time with the necessary energy. We will cook it according to this recipe from this list of products:

• kefir - 2 l;
• chicken egg - 1 pc.;
• soda - ½ tsp;
• salt - to taste;
• butter - 50 g;
• ground paprika - 1 tsp

Make sure how simple the process of making kefir cheese is in a slow cooker:

1. Pour kefir into a clean bowl and select any program on the panel in which the slow cooker will work at a temperature of about 80-95 ° C. Such a program can be “Milk porridge”, “languor” or “extinguishing”.
2. Salt kefir and prepare the cheese in a slow cooker until the contents of the bowl starts to fold. Wait when the serum finally separates from the cottage cheese, then turn off the device and cool the contents of the container under the closed lid.
3. Melt the butter, mix it with ground paprika, soda and an egg beaten with a whisk.
4. Fold the gauze in several layers, lay it in a colander and throw it away. Let it drain through gauze, transfer it into a bowl, pour the oil mixture and mix.
5. Return this mass back to the slow cooker, again turn on the “Extinguishing” option and stir the cheese from cottage cheese in the bowl until it starts to melt.
6. Prepare a suitable shape, grease it with oil, transfer the cheese there, close and put in the cold for several hours.

Kefir cheese and sour cream in a slow cooker

This recipe for kefir cheese, which we will cook in a slow cooker, there is sour cream. Thanks to it, the finished product will turn out a little fatter than if we used simple kefir. And the list of ingredients itself is very short and consists of just several points:

• milk - 2 l;
• kefir - 1 l;
• sour cream - 100 g;
• salt is to taste.

The process of making cheese from kefir, milk and sour cream in a slow cooker is as simple as the list of products:

1. Mix milk with kefir directly in a multicier bowl, immediately add the right amount of salt, focusing on our own taste.
2. Now we intervene in the liquid sour cream. We turn on the slow cooker and look for a suitable option, for example, “milk porridge” or “extinguishing”.
3. Without closing the lid, we smear the milk-kefir mixture until it begins to curl up.
4. When all the milk runs completely, while without boiling, turn off the device, lower the lid and wait for the mass to cool.
5. We threw back the cottage cheese on a colander, covered with several layers of pure gauze. We bind the fabric in a knot and hang out for 1-2 hours.
6. Then we put this knot in a suitable bowl, cover with a plate and put on top the oppression in the form of a jar of water or another heavy object.
7. The cheese should be pressed under the yoke of 6-8 hours. At this stage, kefir cheese, welded in a slow cooker, will be ready. It can be stored in the refrigerator, and cut into slices before serving.

Kefir cheese with pepper and pumpkin seeds in a slow cooker

Spicy cheese is always an relevant snack on any table. According to this recipe, when preparing cheese from kefir in a multicooker, we will add spices in it in the form of dried Italian herbs and spicy pepper, as well as decorate the taste of pumpkin seeds. Here's what we will make such a dish from:

• kefir - 2 l;
• chili pepper - 1 pod;
• peeled pumpkin seeds - 5 tbsp.;
• salt - to taste;
• italian herbs - 2 tbsp.

We will make cooking sharp cheese from kefir in a slow cooker:

1. We pour kefir into the bowl, salt to our taste, activate the “Extinguishing” or “Dairy Porridge” program. We are waiting for the heating of kefir without closing the lid, and we follow when it begins to curl up.
2. Then we drain the contents of the bowl through gauze, folded in several layers, bind it and leave it until the serum is draining.
3. Pumpkin seeds are slightly fry in a dry pan. We clean the pepper and cut it very finely.
4. Mix pepper, seeds and Italian herbs, then add them to cottage cheese, put it in a comfortable dish and put it under the press. After a few hours, cottage cheese cheese welded in a slow cooker will be ready.

Cheese from cottage cheese, milk and cream in a slow cooker

Cream that are used in this recipe for cheese will add a remarkable milk aroma and additional fat content to the finished dish. Such kefir cheese, made in a slow cooker, will have a gentle and soft consistency, and we will use it for its preparation:

• milk - 1 l;
• kefir - 0.5 l;
• fat cream - 0.5 liters.

From this small set of products we will make our cheese, and the cooking process looks like this:

1. Pour milk, kefir and cream into the slow cooker, mix everything with a plastic spoon.
2. Choose a suitable option, for example, “extinguishing” or “milk porridge”.
3. Without closing the lid, we follow when the milk begins to curl up. As soon as the serum separates from the hard components, turn off the device and cool the contents of the container.
4. We cover the colander with gauze, throw cottage cheese on it, wrap the edges, transfer it to a suitable dish. We put a plate on top and put something heavy.
5. After a few hours, kefir cheese made in a slow cooker can be considered ready.