When life gives you too much Milk Kefir, make Kefir Cheese! Tasty and inexpensive, it’s the perfect substitute for cream cheese, sour cream and yogurt. Plus it’s loaded with healthy bacteria for a probiotic punch.
Yield 2 cups
Supplies
- 1 quart glass container
- 2 cups of milk kefir (allow the curds and whey to separate)
- Colander or strainer
- Cheesecloth or nut milk bag
- Bowl to catch whey
- Spoon or spatula
Recipe
- Line colander or strainer with cheesecloth.
- Place lined colander into bowl.
- Pour the milk kefir into the cheesecloth.
- Place in the fridge for 24/48 hours.
- Once the cheese has desired firmness, use spatula to remove from cheesecloth.
- Store in the fridge in a tightly covered container.
- It will keep for several weeks or months. The flavor will intensify the longer it is stored, so enjoy fresh for smoother taste.
