Kefir cheese

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Kefir Cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey. The curd is separated by cold straining or by heating using the acidic by-products of the kefir culture to set the curd, followed by straining. The resulting cheese has a very tangy, rich flavor and a creamy, dense texture, similar to brie. It may or may not have live culture remaining in the cheese after manufacture depending on the specific process.

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<span class="mw-page-title-main">Cottage cheese</span> Type of cheese

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<span class="mw-page-title-main">Curd</span> Dairy product

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<span class="mw-page-title-main">Paneer</span> Type of fresh cheese commonly used in Indian subcontinental cuisine

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<span class="mw-page-title-main">Tvorog</span>

Tvorog is a Russian white cheese.

<span class="mw-page-title-main">Strained yogurt</span> Yogurt thickened by draining whey

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<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Circassia, Karachay and Balkaria, from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities. As of 1995, fermented food represented between one quarter and one third of food consumed in Central Europe. More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products globally, showing the importance of their use.

<span class="mw-page-title-main">Quark (dairy product)</span> Acid-set cheese

Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.

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