How To Make Kefir Cheese

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How To Make Kefir Cheese at Home

Yummy and great for your body and skin! How to make Kefir cheese. Step by step instructions recipe – with photos, shows you how to make this beneficial, nutritious food. Full of beneficial, friendly bacteria. So good for your body and also your skin. Make sure to check out this page: How To Use Kefir for Skin Care.

How To Make Kefir Cheese at home! Step by step instructions recipe - with photos, shows you how to make this beneficial, nutritious food from milk and Kegir grains. Yummy and healthy. Full of probiotics for improving health.

 

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. Once you see how easy it is to make Kefir cheese, you and your family can enjoy eating it regularly.

The Steps – How to Make Kefir Cheese at Home – in Pictures

First make your Kefir. If you are new, make sure to read this article: How To Make Kefir

 

How To Make Kefir Cheese 01

 

You will need a strainer. I use an ordinary plastic strainer.

 

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Using a spatula or wooden spoon push the kefir liquids thru the sieve.

 

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Gently push the kefir through the sieve until only the kefir grains remain inside the sieve.

 

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Put the kefir grains into new milk so they can start a new batch for you, and put them aside.

 

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Put the kefir grains into new milk so they can start a new batch for you, and put them aside.

 

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Here is the bowl of strained kefir liquids.

 

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Kefir – now all ready to be turned into kefir cheese!

 

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Place a cheesecloth or similar closely woven, natural fabric over a bowl or jar.

 

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Empty all of the kefir liquids into the cheesecloth.

 

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Here is the kefir in the cheesecloth, ready to go.

 

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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.

 

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The liquid whey will drain out of the cheesecloth, so make sure to have a container underneath to catch it in.

 

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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.

 

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When your kefir cheese feels firm to the touch, take it out of the cheesecloth . It is now ready to eat!

 

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This is what finished kefir cheese looks like. This batch is quite firm, but still creamy and able to be spread.

 

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Kefir Cheese – Close Up

 

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Now go and enjoy it. Here, I am spreading it onto some crackers for lunch.

 

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You can see the texture of the cheesecloth on the kefir cheese.

 

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Add any toppings you like – I love nasturtiums.

 

Kefir Cheese On Crackers

The final product all dressed up. Such an attractive meal and extremely healthy for you. Go enjoy!

More Info On Kefir

Fermenting Vol. 3 - Milk KefirFermenting Vol. 3 – Milk KefirFermenting Food Step-by-StepFermenting Food Step-by-StepKefir and Kombucha Every Day NourishmentKefir and Kombucha Every Day Nourishment

 

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One Response

  1. Erica Lang May 3, 2013

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