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,
- 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.
It Takes Guts Nutrition
Katanne Belisle RHN
Gut Health Specialist
Whitehorse, YT, CAN
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