Homemade Cheese with Herbs and Caraway

Ingredients

Kefir 1000 ml

Milk 1000 ml

Eggs 6

Salt to taste

Ground red pepper 1/3 tsp

Caraway 1 pinch

Garlic 1 clove

Herbs 1 bunch

Pour the milk and kefir into a saucepan and place on the stove. Without bringing to a boil, pour the lightly beaten eggs with salt into the hot milk-kefir mixture in a thin stream. Bring to a boil and simmer the mixture, stirring occasionally, over low heat for a few minutes until the whey separates.

Remove from heat, let cool for 1-2 minutes, and then add the finely chopped herbs and red pepper flakes, along with a squeezed garlic clove (or any other herb of your choice). Pour the mixture into a colander lined with cheesecloth folded in two layers.

Use a spoon to smooth out the cheese mixture. Tie the cheesecloth into a knot and allow the whey to drain. Then unroll the cheesecloth, cover the resulting round cheese with the edge of the cheesecloth, place a saucer on top, and place some kind of weight on the saucer (a jar of water with a lid will do, for example).

Refrigerate for a few hours.

Enjoy!