Cheese Kefir
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how hot did you heat the mixture.
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'swonderful! so easy and clear. Thank you for taking the tome to share your know-how.
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How long you leave the kefir and the milk cooking?
Thanks for sharing!
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Thanks so much for this...I was about to make whey cheese (ricotta) and found some unused kefir in the fridge and wondered if I could add it to the whey cheese...it turned out incredible and I'll do it on purpose from now on!!! love and peace..lynnann
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@panchoskywalker thanks for your input. Yes I AGREE it's a poor quality video, now that i have use of a good cam, i shall soon make good quality videos of my kefir related recipes and much more. watch this space
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@CrystalPalmerBull In a nut shell, this cheese is for the sweet flavour over a raw, sour kefir cheese so it's flavour/texture enjoyment at the cost of it not being raw. Everything in moderation, even moderation is my motto, if u know what I mean:] if you want unique "raw" milk kefir cheese recipes, google for my recipes "dom's kefir cheese"
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if you heat the milk to 86 degrees centegrade.. it is no longer raw.. and you have killed off all your cultures.. I don't get it???
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not very clear to me, speak louder!
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Cold or room temperature kefir is OK
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damoncz, it's fine to use my video, at least you mentioned your source! [unlike many folk today on the net whom use my work without reference], Funny enough I am working on this video to upload on YT, and for a moment I thought I had uploaded it, without the editing I did, Dom
KefirGrain 2 years ago 6
Tah for your imput. No need for the bamboo steamer if you want to eat the cheese fresh. Just put it in a bowl and serve chilled. As the video tells, 10 to 15% kefir to fresh milk by volume for coagulation to ocure. Fresh herbs is nice to add once curd is strained. Cream is also nice added to the strained curd or added to the milk first.
KefirGrain 2 years ago 3