Homemade cheese with herbs and caraway seeds

Pour milk and kefir into a saucepan, put on the stove.

Without bringing to a boil, pour eggs slightly beaten with salt into the hot milk-kefir mixture in a thin stream.

Bring to a boil and cook this mixture, stirring occasionally, over low heat for several minutes until the whey separates.

Remove from heat, let cool for 1-2 minutes and add finely chopped herbs and red pepper, squeeze out a clove of garlic, a pinch of cumin.

Pour the mass into a colander lined with gauze folded in 2 layers.

Smooth out the cheese mass with a spoon.

Tighten the gauze with a knot, let the serum drain.

Then unwind the cheesecloth, cover the resulting cheese with the edge of the cheesecloth, put a saucer on top and put some kind of load on the saucer.

Refrigerate for several hours.

Enjoy your meal!