@zellerz1216 The culture produces acids which react with metals and get into the food. Stainless steel is minimally reactive so it is an okay choice for short contact (like stirring spoon or strainer). Glass is not reactive at all.
Thanks for this nice recipe. The authentic one made by Bedouins in Jordan is slightly sour and salty. Few tips I took from them for the very original labneh:
1. Use the yogurt made of a mix of sheep and goat milk (not cow one).
2.Use a yogurt that is close to its expiry date (this gives the slight sour taste).
3.Mix the yogurt with a pinch of sea salt before you put it in the cheese cloth.
4. To enhance the sour flavor more do not put the whole thing in the fridge immediately.
Wow, that's awesome! Thank you for the tip on that... curious though, does the cheese age in the oil and take on a new flavor. That's just like health in a jar!
@lorenaeliana The grain is already out. See the comment right before yours for how to do it. "My kefir grains are usually floating right at the top of the kefir, so I scoop them out with a spoon. Some people use a strainer."
great video, but i'm not sure how you separated the kefir grains before dumping into the cheese cloth. tried making myself and mostly made a mess and wasted a fair amount of curd trying to strain out the grains (TT_TT) not a ton of whey either...
@seldomfollows My kefir grains are usually floating right at the top of the kefir, so I scoop them out with a spoon. Some people use a strainer. It is a process that improves with time, so don't give up. :)
Is that really how easy it is to make kefir cheese?! I never knew. I make kefir daily; I will definitely have to try this after we get some cheesecloth! :)
Can you reuse the same olive oil for multiple batches of cheese?
gomerismyhero 2 months ago
What a great idea. I'm preparing my first batch of kefir cheese and this is a great way to store it. Does the flavour get stronger over time?
Sereena111 2 months ago
@Sereena111 Yes the flavor does get stronger over time!
gnowfglins 2 months ago
what do you mean when you say "non reactive"? just curious, thinking about getting some kefir grains!:)
zellerz1216 2 months ago
@zellerz1216 The culture produces acids which react with metals and get into the food. Stainless steel is minimally reactive so it is an okay choice for short contact (like stirring spoon or strainer). Glass is not reactive at all.
gnowfglins 2 months ago
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Thanks for this nice recipe. The authentic one made by Bedouins in Jordan is slightly sour and salty. Few tips I took from them for the very original labneh:
1. Use the yogurt made of a mix of sheep and goat milk (not cow one).
2.Use a yogurt that is close to its expiry date (this gives the slight sour taste).
3.Mix the yogurt with a pinch of sea salt before you put it in the cheese cloth.
4. To enhance the sour flavor more do not put the whole thing in the fridge immediately.
Thanks a lot :)
okatchimachi 3 months ago
Wow, that's awesome! Thank you for the tip on that... curious though, does the cheese age in the oil and take on a new flavor. That's just like health in a jar!
backyardsounds 4 months ago
@backyardsounds Yes it does develop more flavor over time. The olive oil helps balance some of the sourness. It is absolutely delicious.
gnowfglins 2 months ago
Hi I m from Argentina, I don´t know how you separete the grane? or you let it in the balls? Tks!
lorenaeliana 5 months ago
@lorenaeliana The grain is already out. See the comment right before yours for how to do it. "My kefir grains are usually floating right at the top of the kefir, so I scoop them out with a spoon. Some people use a strainer."
gnowfglins 2 months ago
great video, but i'm not sure how you separated the kefir grains before dumping into the cheese cloth. tried making myself and mostly made a mess and wasted a fair amount of curd trying to strain out the grains (TT_TT) not a ton of whey either...
seldomfollows 5 months ago
@seldomfollows My kefir grains are usually floating right at the top of the kefir, so I scoop them out with a spoon. Some people use a strainer. It is a process that improves with time, so don't give up. :)
gnowfglins 2 months ago
Oh, whew. Thank you for your reply.
Can't wait to try the cheese balls. My first kefir grains should be arriving in a few weeks. I hope they survive the trip from the States to Japan.
CoreenT 7 months ago
Wait, I shouldn't be using a glass bowl to catch the whey from dripping yogurt? Why not? I assumed it to be safer than using metal.
CoreenT 7 months ago
@CoreenT Stainless steel is minimally reactive, while other metals should be avoided. Glass would be a great option as it is not reactive at all.
gnowfglins 2 months ago
Is that really how easy it is to make kefir cheese?! I never knew. I make kefir daily; I will definitely have to try this after we get some cheesecloth! :)
TammysRecipes 11 months ago
@TammysRecipes I actually used a cotton pilllow case. Have great success with it.
lintonpair 11 months ago
@lintonpair Not sure why that didn't occur to me! After reading your comment, I used a very thin dish towel and it worked perfectly! :)
TammysRecipes 8 months ago
I have to try that! Thanks!
ericalanbrody 11 months ago