Can I replace kefir with milk?

Milk gives a milder flavor, but the pudding will be less tangy. The ingredient ratio stays the same.

Why won't my pudding set?

The gelatin may not have dissolved fully, or you added it to a mixture that was too hot. Ensure the gelatin is completely dissolved and cooled to warm before combining. Also, check the ratio — for 500 ml of liquid, about 20g of gelatin is needed.

Can I use low-fat kefir?

Yes, but the texture will be less creamy. For a richer result, use 2.5–3.2% fat kefir.

How long does it take to set?

At least 3–4 hours, but overnight chilling is better for a firmer, more stable texture.

Can I add fruit or berries?

Yes, fresh or frozen berries can be stirred into the mixture before setting or placed on top after it sets.

Kefir curd pudding

Name: Kefir curd pudding
Total time: 225 min
Yield: 2 порции
Cuisine: International
Ingredients: Kefir — 500 g; Cottage cheese — 300 g; Carbonated water without carbohydrates (lemonade) — 250 g; Bulk sweetener — 15 g; Gelatin — 20 g; Vanillin — 1 g

240min

1086g

Nutrition per 100g

This kefir cottage cheese pudding is the perfect choice for those who love light and healthy desserts. A creamy texture, refreshing tang from kefir, and a hint of vanilla make it a great option for breakfast, a snack, or dessert. No sugar, flour, or oil — just pure protein and beneficial probiotics. Simple to prepare, sets in the fridge, and delivers great taste and nutrition.

BreakfastAt the TableDessertSnack

WHAT YOU WILL NEED

From ingredients

6 products

Основа

Kefir500 g

Cottage cheese300 g

Загуститель

Carbonated water without carbohydrates (lemonade)250 g

Gelatin20 g

Подсластитель и аромат

Bulk sweetener15 g

Vanillin1 g

SIMPLE PROCESS

Step by step recipe

The secret to this pudding is properly prepared gelatin. Soak it in sparkling water for 30–40 minutes, then heat until fully dissolved and strain to avoid lumps. Blend kefir and cottage cheese until smooth, add sweetener and vanilla, then combine with the gelatin mixture. Pour into molds and refrigerate for several hours until firm.

Step 1

Soak the Gelatin

Pour 20g of gelatin over 250ml (1 cup) of sparkling water and let it bloom for 30–40 minutes.

Step 2

Dissolve the Gelatin

Heat the gelatin over low heat, stirring constantly, until fully dissolved. Do not boil. Strain through a fine sieve.

Step 3

Blend the Base

In a blender, combine kefir, cottage cheese, sweetener, and vanilla. Blend until smooth and creamy.

Step 4

Combine with Gelatin

Pour the warm gelatin mixture into the kefir-cottage cheese mixture and stir thoroughly until uniform.

Step 5

Pour into Molds

Divide the mixture among silicone or ceramic molds. Smooth the tops.

Step 6

Set and Serve

Refrigerate for at least 3–4 hours (preferably overnight). Unmold carefully before serving. Enjoy!

CHEF'S TIP

Use Sparkling Water

Sparkling water helps the gelatin hydrate faster and gives the pudding a lighter texture. Still water works too if you don't have sparkling.

Choose Dry Cottage Cheese

For a smooth texture, use low-moisture cottage cheese (5–9% fat). Wet cottage cheese will make the mixture runnier.

Strain the Gelatin

After heating, strain the gelatin mixture through a fine sieve to remove any lumps or undissolved particles.

Allow Enough Time to Set

Don't remove the pudding from the fridge before 3–4 hours. Leaving it overnight gives a firmer, more delicate texture.

SUBSTITUTIONS

Add your taste

With Berries Fold 3.5 oz (100g) of fresh or frozen berries (blueberries, raspberries, strawberries) into the mixture before pouring — adds color and fruitiness.
With Yogurt Instead of Kefir Replace kefir with plain Greek yogurt for a thicker, creamier texture and a milder flavor.
With Fruit Puree Use 50g of sugar-free fruit puree (apple, pear) instead of sweetener for natural sweetness and flavor.
Gelatin-Free (Vegan) Replace gelatin with 10g of agar-agar — note that it requires boiling and sets at room temperature. Follow package instructions.

HOW TO STORE

How to Store Kefir Cottage Cheese Pudding

Store the pudding in the fridge in a covered mold or container for up to 3 days. Do not freeze — the texture becomes grainy upon thawing. Let sit at room temperature for 5–10 minutes before serving.

GOOD TO KNOW