Kefir Cream Cheese

This is a very simple way of making a kefir cream cheese. You could also use a cotton cloth instead of a sieve for straining the kefir, then tying it off with a string and hanging it over the container. The sieve is just easier to re-use.
Dom's About Kefir in-site is an excellent resource for all kefir information. I encourage all of you who are interested in learning more to check it out.

Category:

Howto & Style

Tags:

• kefir
• kefir cheese
• kefir cream cheese

[TorLorien]

the grains are in a small clump that are lifted to the top half of the cup or jar when the cheese starts forming, so yes, the whey separates to the bottom, and the grains end up somewhere in the cheese at the top.

[TorLorien]

I read that as long as there is no visible mold, it is safe. I have had it in the fridge for a good month, and it was still fine. It usually disappears before then though:)

Hope this helps. If anyone has heard differently, please post.

[TorLorien]

the kefir is held together in a clump, and looks a bit like a cauliflower fleuret. It's a bit tough to see in the video. It also has a slightly different color, being a bit on the yellowish side, compared to the whiteness of the curds.

[TorLorien]

Thanks for your questions, lorenaeliana. I used about 480 ml, or two cups of 3% milk for this. One teaspoon of kefir grains is enough to make this recipe, but if you use more, like 1 tablespoon of kefir grains, it will ferment and separate a bit faster.

[Sereena111]

Really helpful, thanks for this clip. I've just prepared my first batch of kefir cheese, have it straining through cloth, so your clip showed me what to do with it after its finished.

[kingsfamily4jc]

So the cheese has the grains in it as well, right? Thans

[wendic22]

How long does it last for in fridge? Thanks for video!