Milk Kefir Cheese
Milk Kefir Cheese is one of the easiest homemade cheeses that you can make. Kefir cheese is an easy to make, fermented and delicious soft cheese that is full of healthy probiotics!
Colleen @ Grow Forage Cook Ferment
Quart Mason Jar
Fine Mesh Sieve
Long Handled Spoon
milk kefir grains
organic whole milk
Place milk kefir grains into a quart-sized jar.
Fill the jar with whole milk, leaving about an inch of head space at the top. (The kefir needs a little space at the top because it will bubble up and expand a bit.)
Cover with a lid and let it sit at room temperature for 12-24 hours, or until it thickens, shorter in hot weather, longer when it’s cold.
Line a small bowl with a few layers of cheesecloth, then put a larger strainer or colander over that.
Pour in the fermented milk kefir.
Strain out the kefir grains with the colander. Save them aside to make another batch of milk kefir with. You will be left with the rest of the milk kefir in the cheesecloth.
Tie up the corners of the cheesecloth onto a long spoon or other long stick like thing of some sort.
Then hang the bundle over a large bowl or pot. This will strain out most of the whey, leaving the curds in the cheesecloth.
Let it hang there and strain for another 24-48 hours.
Turn it out into the bowl.
Add 1 teaspoon salt and whatever seasonings your heart desires.
You can also put the milk & kefir grains in the fridge and let it slowly ferment for 3-4 weeks, and it will eventually thicken up just like normal.
If it’s really hot outside you may want to try and fit the straining cheese into your fridge somehow, but I usually just do it at room temperature.
Stir in 1 teaspoon garlic powder, a bunch of minced chives from the garden, and a few cracks of fresh ground pepper.
Appetizer dip; On bagels; substitute for ricotta cheese; substitute for cream cheese
Recipe does not include 24-48 hours hanging time.
Milk Kefir Cheese https://www.growforagecookferment.com/how-to-make-milk-kefir-cheese/