All kefir lovers, pay attention! This recipe makes the best soft cheese ever, so make LOTS because it will go fast! ![]() The last three ingredients are optional, depending on what you are making, since you can use this cheese to make other foods or condiments like: - salad dressings, - dips, - spreads, - icing/frosting, or - even to thicken up your Coconut Kefir Eggnog! You'll need to start making kefir two days in advance - one to ferment the milk, then at least 6 hours to hang it. Then its just an easy couple steps to make the soft cheese into what ever you like! Kefir Cream Cheese (to die for) ![]() Makes half to one cup depending on the fat content in your milk. • One litre finished milk kefir • Cheesecloth or nut bag • Pinch of sea salt (optional) • One garlic clove, crushed (optional) • A handful of fresh chopped dill, or 3/4 tsp dried (optional). Over a bowl, pour your finished kefir through a cheesecloth or nut bag. Tie up the bag so the kefir can continue to drain into the bowl for a few hours or overnight. You will be left with a clear whey liquid in the bowl (useful for starting other ferments) and a creamy curdy cheese inside the cheesecloth. Scrape the cheese into a 250ml jar, add the salt, crushed garlic and dill, and stir well. You can consume immediately but it will taste better if you refrigerate it for at least 24 hr.
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Contact MeIt Takes Guts Nutrition
Katanne Belisle RHN Gut Health Specialist Whitehorse, YT, CAN |
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