4 cups of milk kefir
Ferment your milk kefir for 48 hours (or more if you’re in a cool place). Wait for the curds to separate from the whey. You can use cheesecloth or nut milk bag to squeeze the whey out. Four cups of kefir are enough to produce a cup of kefir cheese.
Pour the kefir into the cheesecloth and let it sit and drain in the refrigerator for 24-48 hours. You may use single or double thickness of cheesecloth as you wish. If you produced a thick kefir, perhaps a single thickness of cheesecloth would do.
To speed up the process, lift the four corners of the cheesecloth together, hold them up to form a bag so that you can squeeze out some more whey. You can twist the bag to squeeze. This will compress the curds to form cheese.
Don’t discard the whey. You can use that to make nutritious kefir smoothie and shake, or mix with cultured vegetables later.
Check if you think your cheese is ready and then tip it from the cheesecloth into a glass or ceramic bowl. Scrape the remaining cheese from the cheesecloth with a wooden spoon or spatula.
Add any spices or other ingredients if you wish and then place in the refrigerator for a couple of weeks.
Serve and enjoy your kefir cheese!
We thank Giselle of Your Kefir Source for this recipe. For more kefir recipes and information, she suggests visiting YourKefirSource.com.