In my opinion kefir is one of the best cheese making cultures for in-home use. It is fast, simple and gives such a healthy end cheese product that most people will adore.
Here are the steps for how to make kefir cheese at home – in pictures
You will need a strainer. I use an ordinary plastic strainer.
Using a spatula or wooden spoon push the kefir liquids thru the sieve.
Gently push the kefir through the sieve until only the kefir grains remain inside the sieve.
Put the kefir grains into new milk so they can start a new batch for you, and put them aside.
Here is the bowl of strained kefir liquids.
Kefir – now all ready to be turned into kefir cheese!
Place a cheesecloth or similar closely woven, natural fabric over a bowl or jar.
Empty all of the kefir liquids into the cheesecloth.
Here is the kefir in the cheesecloth, ready to go.
Lift the edges of the cheesecloth and gather them together. Tie off with a string that is long enough to hang your cheese ball up with.
The liquid whey will drain out of the cheesecloth, so make sure to have a container underneath to catch it in.
Leave for about 24 hours – depending on your climate or where you keep your cheese. Putting it somewhere warmer will speed the process up. Here is the whey that has drained out of this batch. It is a clear slightly yellowish fluid.
When your kefir cheese feels firm to the touch, take it out of the cheesecloth . It is now ready to eat!
This is what finished kefir cheese looks like. This batch is quite firm, but still creamy and able to be spread.
Kefir Cheese – Close Up
Now go and enjoy it. Here, I am spreading it onto some crackers for lunch.
You can see the texture of the cheesecloth on the kefir cheese.
Add any toppings you like – I love nasturtiums.
The final product all dressed up. Such an attractive meal and extremely healthy for you. Go enjoy!