Homemade kvarg, Swedish fresh cheese
A homemade Swedish fresh cheese: whole milk heated with A-fil or kefir, then drained to obtain approximately 500g of kvarg.
Kvarg is a Swedish fresh cheese, similar to yogurt. It is made with milk and a starter culture, in a simple process.
Ingredients and directions
- Prep time10 min
- Cook time20 min
- Resting10 min
- Total40 min
- DifficultyEasy
- CostBudget
- Cooking methodHeating followed by drainage
- Estimated cost$5.04 $0.84 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $0.98
- $4.06
Prices from US supermarkets.
Directions
- Mix the A-fil and milk in a saucepan, then place a thermometer in the liquid. ≈ 4 min
- Gently heat while stirring, until the temperature reaches 35 to 40 °C. The higher the temperature, the firmer the kvarg will be.
- Pour servir, pour over the mixture into a metal colander. If you want to keep the whey, collect it. ≈ 3 min
- Let it drain for 5 to 10 minutes, then place it in the refrigerator. You will obtain approximately 500g of kvarg.
The bill
Homemade kvarg, Swedish fresh cheese
- 1 litre of whole milk (3 to 4.5% fat)$0.98
- 1 litre of A-fil or kefir (3% fat content)$4.06
Total$5.04
that's $0.84 per person
Estimated price; varies by store.
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