THIS SIMPLE KEFIR CHEESE RECIPE IS LUSCIOUS AND CREAMY; PERFECT FOR ADDING HERBS, SEASONINGS, DRIED FRUIT, JAM, AND NUTS. IT EVEN MAKES A PERFECT REPLACEMENT FOR CREAM CHEESE OR SOUR CREAM. WE THINK IT’S BEAUTIFUL ON A CHARCUTERIE BOARD. SIMPLE KEFIR CHEESE IS A SUPER NUTRIENT-DENSE RAW FOOD!
Around the farmstead we consume kefir daily. Noted as one of the world’s top ten most powerful foods, kefir is a probiotic-rich fermented drink that is similar to yogurt but has a thinner consistency. We love kefir’s effervescence and the 61 strains of probiotics it offers! For nutritional information on kefir please read this!
We use kefir grains, which are not really grains but little cauliflower looking colonies of bacteria and yeast. You add milk to the grains and after about 24 hours, strain the grains out of the milk, leaving you with delicious, nutritious kefir. Isn’t it amazing that you can take milk and turn it into something so nutritious?
Because consuming kefir has so many health benefits, it is quickly gaining popularity. People who love drinking kefir will really enjoy adding this raw, fermented, creamy cheese to their diet. Plus, it’s so easy to make!
Kefir helps populate friendly bacteria in our digestive system!
This amazing kefir will make fantastic kefir cheese.
WHAT EQUIPMENT WILL I NEED?
- KEFIR
- FUNNEL
- QUART JAR
- UNBLEACHED COFFEE FILTER
CAN I MAKE KEFIR WITH STORE BOUGHT MILK?
Yes, you can use store bought milk to make kefir, just make sure it is NOT ULTRA-PASTEURIZED. Raw milk or pasteurized milk works great, and there are some other milk options that you can read about here.
IS KEFIR CHEESE A FERMENTED CHEESE?
Yes, it is! Kefir ferments for 24 hours, giving it powerful probiotics while decreasing lactose. Good news for those with lactose sensitivities!
HOW TO MAKE SIMPLE KEFIR CHEESE
STEP 1
Make kefir. One quart of kefir will yield about one cup of kefir cheese.
STEP 2
Chill the quart of kefir after it has fermented for 24 hours and the grains have been strained out.
STEP 3
Line a funnel with an unbleached coffee filter and place funnel on top of a quart canning jar.
STEP 4
Remember the whole quart of kefir will not fit into your funnel at one time; therefore, you will have to continue to add more kefir as the whey drains out.
STEP 5
Place the jar in the refrigerator while it drains, however this will take longer than if you leave it at room temperature. It is definitely worth the time because your kefir cheese will turn out creamier.
STEP 6
Depending on the consistency you desire, the time draining will vary. I like the thickness after draining for 48 hours in the refrigerator.
FOR A FULL TUTORIAL SEE OUR VIDEO:
STORE THE CHEESE IN A CANNING JAR IN THE REFRIGERATOR FOR SEVERAL WEEKS. IT WILL KEEP LONGER IF IT IS PLAIN WITHOUT ADDITIONS. MAKING KEFIR CHEESE WILL EXTEND THE WINDOW OF EDIBILITY OF KEFIR.
KEFIR CHEESE IS PERFECT FOR SWEET OR SAVORY ADDITIONS. HERE ARE SOME OF MY FAVORITE ADDITIONS FOR DIP:
Savory Additions:
- Sea Salt, freshly ground pepper, garlic chives
- Dill, garlic, minced onion, salt
- Lemon, garlic, salt, pepper
Sweet Additions:
- Peach jam with jalapeno pepper
- Dried fruit
- Nuts
- Any fruit jam or jelly
SOME WAYS TO USE KEFIR CHEESE
- Topping for baked potatoes
- Served with granola
- Replacement for yogurt, sour cream, or cream cheese
- Beautiful on a charcuterie board
CAN I USE THE WHEY LEFT OVER FROM DRAINING THE KEFIR CHEESE?
Yes, please do! You can use it to replace water, use it in smoothies, or use it to give your ferments a boost. If you don’t end up finding a way to use it, throw it to the chickens. They will love it too!
