Good Morning! I'm so glad you stopped by! I hope this Friday is a grand one for you that moves into a long weekend full of fun and family times and adventures. Memorial Day is a time of remembrance and togetherness. A time to be thankful to those who have served our country so faithfully.
Today I am going to share with you how I made kefir cheese. It's easy! All you need is a little time to make it happen.
To begin with, I have some cheesecloth, a bowl to catch whey, a strainer, and my kefir.

I place the strainer in my bowl.
Today I am going to share with you how I made kefir cheese. It's easy! All you need is a little time to make it happen.
To begin with, I have some cheesecloth, a bowl to catch whey, a strainer, and my kefir.

I place the strainer in my bowl.

Then lay the cheesecloth over the strainer. You need this simply because you are still working with a loose solid. It may run all over the place if you don't have something to keep it steady.








Now the cheese is ready to ripen in the fridge while the flavors marry! You can eat it the next day, or if you can't wait it is perfectly fine to eat immediately. The flavors won't have had time to intensify, but it would still be good! :)
You can eat this on crackers, savory bagels, with veggies or chips, on a sandwich, alongside your meal. On smashed cauliflower or potatoes. Lots of ideas, lots of options!

So there you go! You are well on your way to becoming a master cheese artisan. :) I hope I'm well on my way too. LOL! I'm going to try my hand at feta today. I'll let you know how that goes soon.
Have a great day, friends!
Blessings!
xoxo
Dear Chas,
ReplyDeleteI have fermented kefir for a while now and have wanted to do cheese, but wasn't ever quite sure what I was doing. Your post cleared that up for me. It is the aging of the 'cheese' that I had somehow missed. Shaping it into a log will be helpful too.
As a side note, my kefir looks whiter and not as thick. Can there be variation like that?
Or is something amiss?
Thank you for sharing these tips. You always keep it fresh and interesting.
Agape always,
Jen
Hi Jen!
DeleteI am not sure about the color, my Jersey milk is very white, so it could just be the milk. There are times it gets slightly creamy yellow, but most often it is white. I let my kefir ferment til it is quite thick, almost a yogurt texture. It takes anywhere from 36-48 hours usually, sometimes a little longer depending on the temp of my house... which can vary depending on the temp outside.
I hope that helps! :)
Blessings,
Chas
Just curious...Do you make your own kefir? (Have you already posted on that? Or, if you haven't...would you? :) )
ReplyDeleteHi Veronica!
DeleteYes, I do. After promising this recipe to someone, I realized I never explained how I make kefir. Duh! :) I should have don't that first.
I will share the process next week. And if you don't have grains, when mine double up again, I'd be happy to share with you!
Blessings,
Chas
Can't wait!! :) This is one of those things I have wanted to learn how to do for so long, but didn't know anyone who actually made it (I've been buying mine). (So, no, I don't have grains...If you're willing to share, I would definitely appreciate it!)
Delete~Veronica