Curd Made from Kefir in a Skillet
Very simple, quick, tasty, and healthy for the whole family! This curd is made from kefir in a skillet. The method is unusual, but easy and clear. The result is a very tender, low-fat curd, perfect for children and dietary meals.
Updated : 06 August, 2025
Easy
About 10 min.
Ingredients
1.5 liter
Kefir
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, use tasty, non-sour kefir - this will determine the quality of the final curd. The fattier the kefir, the more curd you'll get. To increase fat content, add sour cream or homemade buttermilk. To reduce it, mix kefir with milk in a 2:1 ratio. Adding baked fermented milk will give the curd a caramel hint.
Step 2
Take a skillet with a thick bottom to ensure even heating. The higher the sides, the better. Pour cold kefir into the pan. Make small batches - it’s faster and better quality. I used 500 ml (about 2 cups) per batch. Add a pinch of salt to balance the flavor. Turn on the stove to the lowest heat.
Step 3
Stir constantly with a spatula while heating until the whey begins to separate and kefir forms flakes. I used a thermometer for the first batch - heated to 113°F (45°C), and whey just started to separate.
Step 4
Once that happens, turn off the heat and cover the skillet with a lid. Let it sit for 10 minutes.
Step 5
During that time, the kefir will curdle even more.
Step 6
Take a colander, place it over a bowl or pot, and line it with several layers of cheesecloth or a thick linen napkin. Pour the cooked kefir into the colander. Wipe the skillet and pour in the next batch. I cooked it longer until whey separated more actively. Temperature reached 144°F (62°C). Covered again for 10 minutes with no heat.
Step 7
I preferred the longer-cooked batch - the curd was firmer and more structured. I poured it into the colander as well. Cook all the kefir like this. You'll get a decent amount of curd. Stir all batches together to combine.
Step 8
If you like moist and tender curd, leave it in the colander for 30 minutes. For drier curd, hang it as I did: tie the napkin ends and suspend it over a pot using a spoon. Don’t discard the whey - use it for pancakes, dough, or drinks.
Step 9
Serve the curd with sour cream, berries, honey, or jam. Or use it for dishes like syrniki, dumplings, casseroles, or muffins. Store in a closed container in the fridge for up to 3 days. Enjoy!