Homemade soft cheese

They say that if you use low-fat products for this recipe, you will get real dietary cheese. Have not tried. But I didn’t strictly follow the recommendations either. For example, if the list of products from the original source stipulates that milk and kefir should have the highest percentage of fat content, then I preferred 2.5% milk. I chose fattier kefir.
This time it seemed to me that only dill would be enough, although it could be used together with parsley. While experimenting, I more than once added not herbs to the cheese, but a variety of goodies. So, it harmonizes perfectly with sweet peppers and olives.
Thanks to cumin, a spice with a very unique taste, the cheese received that specific taste that is rarely found in mass-produced cheese products.
As practice has shown, cheese making at home has turned out to be a profitable business, not troublesome and interesting, not expensive and fast. Facts such as:

• I know for sure that the eggs and greens are homemade and of excellent quality. Kefir, like milk, unfortunately, was purchased at a regular store. But the finished product certainly came out without any questionable additives;
  
• the result exceeded all expectations, better than many store-bought analogues.That’s why I can’t ignore this recipe.

Ingredients

• in equal proportions kefir and milk (here 900 ml);
  
• a bunch of dill;
  
• five eggs;
  
• two teaspoons of salt;
  
• a teaspoon of cumin.

Making homemade soft cheese

How and what to do:
I let the milk boil.

While it reaches the desired state, I wash the dill and dry it with a disposable towel, finely chopping it.


I beat eggs with salt in kefir with a whisk or a regular fork.



I pour this mixture into boiling milk.

Stirring constantly, keep the cheese mixture over medium heat. I’m waiting for the moment when it turns from a granular liquid into a culinary miracle, that is, the whey will be well separated from the cheese mass.



As soon as this happens, I remove the pan from the heat and stir in the cumin and dill.



I filter the entire mass this way:

• I place a colander (or sieve) lined with gauze, the ends of which should hang down so that they can then be tied in a knot, in a convenient bowl so that excess liquid can drain into it;
  
• I carefully scoop up the hot mass with a ladle and pour it gradually into this device;
  
• If necessary, as this procedure takes place, I pour the whey into a separate container. I use it later, when it has cooled down, for example, for okroshka.

Having tied the ends of the gauze tightly, I leave the cheese bun alone for a few minutes. He's still very hot.

Once it cools down a little, transfer it and wrap it tightly in cling film. On a plate, so that nothing gets wet or leaks in the refrigerator, I’ll let my homemade preparation stay in the cold for at least 12 hours. After this procedure it will really turn into soft real cheese.