Pour milk and kefir into the pan, put on the stove. Before boiling, pour in a thin stream into the hot milk-kefir mixture slightly beaten eggs with salt. Bring to a boil and cook this mixture, stirring over low heat for several minutes until the whey is separated.
Remove from heat, let cool for 1-2 minutes and add finely chopped greens and red pepper, squeeze a clove of garlic.
Pour the mass into a colander lined with gauze folded in 2 layers. Level the cheese mass with a spoon.
Tighten the gauze with a knot, let the serum drain. Then unwind the cheesecloth, cover the round cheese with the edge of cheesecloth, lay the saucer on top and put some oppression on the saucer.
Put in the refrigerator for several hours. If you do in the evening, then in the morning you can already eat for breakfast.