Pour the milk kefir in the cotton bag or in what you have chosen to drain the whey. The whey should drip off and be a clear, transparent colour.
Let the whey drain overnight in a cool place (such as the refrigerator).
For a firmer cheese, apply constant pressure on the kefir after the first phase of draining. You can use a weight such as a plate, or use the all-in-one Kefirko Cheese Maker. Keep it cool and apply pressure for a few hours.
When the kefir has the consistency of cream cheese, empty into a bowl. Add salt and spices. Mix well.
Pour into a serving dish, or a small mould to give it a shape. Refrigerate for a few hours.
Notes
This creamy cheese is best eaten as is with crackers, or in your favourite sandwich.For festive occasions, try it on blinis or on savoury pancakes with smoked salmon!
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