Kefir Cheese

KEFIR

Kefir is a unique cultured daily product and a highly probiotic-rich food. Kefir comes from the Turkish work “keif” which means “good feeling”. Probiotic foods are so beneficial in increasing good bacteria in the gut. They contain many bioactive compounds, including as many as 30 strains of good bacteria that help fight against tumours, bacteria carcinogens, boosting immunity, supports digestion, improves allergies, heals skin, nourish the brain and much more. Probiotic foods such as kefir have been tabbed as an “it” health food of the 21st century.

MAKING KEFIR CHEESE

Making your own milk kefir cheese is easy, delicious and a healthier alternative to cream cheese and sour cream. You can use this tangy and rich cheese as a dip, spread, salad dressing, or as a topping for baked goods such as carrot bread, or homemade cinnamon rolls. Your options are endless and open to your own imagination.

HOW TO MAKE KEFIR CHEESE

Ingredients:

  • 2 bottles of organic plain kefir milk
  • 2 light weave kitchen cloths
  • 2 large bowls or cooking pots
  • very thin rope, string, thread

Instructions:

  1. Place a light weave cloth spread over a large bowl or pot with edges hanging over the rim so that your can fold all edges together to contain the kefir milk once you pour it into and over the cloth.
  2. Pour 1 bottle of the kefir milk into the pot over the cloth. Carefully hold onto the corners of the cloth so that you are not over spilling the kefir and you are containing it all in the cloth.
  3. Once you have poured the kefir milk, gather all edges together tightly and tie it up with layered thread, string or thin rope, so that the kefir is not spilling out from the top but is sieving through the bottom.
  4. Have two pots beneath kitchen cupboards on counter and tie the string around the cupboard knob so that the cloth with the kefir in it is hanging down over the bowls and the kefir water is dripping into the bowls.
  5. You can start with 1 bottle or make 2. The top picture is about 2 1/2 bottles and it made plenty. I used it for cinnamon rolls, carrot cake topping, topping my toast and have some left in the fridge for further use and enjoyment.
  6. Let hang and drip for about 6 hours or more. I wanted a more dense cheese so I also let it drip in fridge over night. You can help it along by lightly, squeezing the bottom of the cloth to drain some of the water out if it to speed it along.
  7. When finished spread out the cloth and scrape together the cheese and place in a container and use it in your recipes, or place it in the fridge to enjoy when you want. It will stay good for several weeks.
  8. Don’t throw the drippings away, you can use the whey for many things, soaking your beans, rinsing your hair in it, add it to your smoothies, cook your potatoes, rice, pasta or grains in it, whey lemonade and more.

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