Pour milk into a saucepan and put on fire, stirring constantly, add salt and bring to a boil. Immediately after boiling milk, add kefir to the milk and stir until the mass coagulates, then fold it onto gauze so that the glass liquid.
Beat the egg slightly with citric acid, then beat the egg with the resulting cottage cheese until smooth.
Put the cheese in the refrigerator for half an hour and can be served.
Philadelphia home-made cheese is very tender, tasty and even tastier than purchased. This cheese is perfect for sushi, snacks, as well as for desserts. If you make desserts then put a little less salt in Philadelphia. For cooking, you can use milk and kefir of any fat content, but it is best to take medium.