Kefir/Yogurt Cheese Balls

These cheese balls, stored in extra virgin olive oil, require no refrigeration! I learned to do this from my Arabic family. Use kefir or yogurt, or any soft cheese as the base. This is an excerpt from Lesson 7 of the Cultured Dairy & Basic Cheese eCourse: http://gnowfglins.com/yt-dairy The recipe notes are posted here: http://gnowfglins.com/2011/03/21/free-video-kefiryogurt-cheese-balls/ Thanks for viewing and give us a thumbs-up if you feel so inclined. :)

Category:

Howto & Style

Tags:

• yogurt cheese
• yogurt cheese balls
• labni
• labneh
• kefir cheese
• kefir cheese balls
• cheese balls in olive oil
• homemade cheese
• cheese balls
• raw cheese
• raw milk cheese
• how to store cheese

[lorenaeliana]

Hi I m from Argentina, I don´t know how you separete the grane? or you let it in the balls? Tks!

[gnowfglins]

@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."

[seldomfollows]

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...

[gnowfglins]

@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. :)

[CoreenT]

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.

[gnowfglins]

@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.

[gomerismyhero]

Can you reuse the same olive oil for multiple batches of cheese?

[gnowfglins]

@backyardsounds Yes it does develop more flavor over time. The olive oil helps balance some of the sourness. It is absolutely delicious.

[gnowfglins]

@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]

@Sereena111 Yes the flavor does get stronger over time!

[Sereena111]

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?

[zellerz1216]

what do you mean when you say "non reactive"? just curious, thinking about getting some kefir grains!:)