Kefir Cheese
- Ready In:
- 10mins
- Ingredients:
- 2
- Yields:
-
6 ounces
ingredients
- 3 cups whole milk kefir (for higher yield, use part cream when making it)
- cream (optional)
directions
- 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.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!