1teaspoonspices (garlic powder, chili flakes, etc.) (optional)
Steps
If your kefir cheese is very dense, loosen it in a bowl with a little milk or whey. The cheese should be easy to spread and form a thin layer. The texture should resemble yogurt.
In a bowl, pour the drained kefir, salt, and your choice of spices. Mix.
Spread with the spatula on the silicone sheet or parchment paper. The thickness of the layer will determine the final texture of the flakes. For crumbly and brittle flakes, the thickness of the kefir can be almost transparent. For a little more texture, the thickness can be as much as 2-3 mm.
Dehydrate at 35°C (95°F) for 8 to 12 hours, or until cheese is crisp and brittle. OR Preheat the oven to minimum and turn off when it reaches temperature. Turn on the light, but leave the oven off. Let dry overnight or until cheese is dry.
Use your fingers to break up the sheet into small flakes.
Store in the refrigerator in an airtight jar. Keeps for several weeks.
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