Prep 10 mins
Cook 0 mins
I am always looking for ways to use the kefir I make. You can strain the liquid kefir to make a yogurt or strain it further to make a cream-cheese.But I ran across many many posts in Lithuanian blogs for a different way to make a creamy ricotta-like cheese. I loved the result - I am still playing around with it, but I think it would work instead of ricotta in many recipes. I make whole milk kefir and your yield will depend on the butterfat content of the milk you start with - the higher the butterfat, the more cheese you will have. Lowfat kefir will make less cheese. And don't discard the whey - use it instead of milk or water in pancakes, quick breads, etc. Or use to water your plants. We loved it just plain spread on wholegrain rye bread, topped with a slice of avocado for me.
- 3 cups whole milk kefir (for higher yield, use part cream when making it)
- cream (optional)
- Pour the kefir into a 1 quart food storage bag (like a Ziploc), squeeze out the air, seal, and place in freezer. I placed it in an upright container to try to maintain a more compact shape.
- When frozen (6 hours or so), strip off the plastic and place in a cheese bag or in a colander lined with four or so layers of cheesecloth or with butter muslin. Place over a bowl and let the whey drip. I do this on the counter, but it's cool here right now. This will take 8 to 12 hours.
- Remove cheese and store in refrigerator. It should be good for at least a couple of weeks. Use plain or flavor with herbs, garlic, etc. You could also add some cream to make it creamier.