How to Make Milk Kefir Cheese

I have an exciting post for you guys today ! Have you ever require to make cheese but were too intimidated by the complicated cognitive process ? I have totally been there , and while I fully intend on conquering it someday ( you know I will ! ) , in the meantime this has become my saving saving grace in the homemade cheese world . I ’m snuff it to show you how to make milk kefir cheese , an well-situated to make , fermented and scrumptious soft cheese .

You may have already take my tutorial onwater kefir and how to make herbal water kefir soda . This process is very exchangeable , but you utilise milk instead of water .

You also call for to make trusted to usemilk kefir grains , which are a trivial different from piddle kefir grains . While they are actually not grains at all , they somewhat resemble grains in appearance .

Milk kefir cheese straining in cheesecloth, and fresh milk kefir cheese in a glass bowl.

In actuality , kefir grains are a form of SCOBY , which stands for Symbiotic Culture of Bacteria and Yeast . sound appetising , huh ? The truth of the matter is that SCOBY ’s unrest and culture thing like Milk River , scratch or beloved into probiotic awesomeness !

So , the first footmark to making kefir is finding yourself some of these kefir caryopsis . If you have a friend that get milk kefir you could take a small spoonful from them , as they are always reproduce . you’re able to also corrupt them on-line fromAmazonorKombucha Kamp .

Once you have your grains , it ’s time to make some kefir !

A bowl of milk kefir cheese garnished with fresh chives.

Milk Kefir Cheese Recipe

First put your grains into a quart jar . Then meet the shock with whole Milk River ( organic preferred ) , leave about an inch of head space at the top . The kefir needs a petty blank at the top because it will bubble up and expand a bit .

Cover with a lid and lease it sit at room temperature for 12 - 24 hour , or until it inspissate , shorter in hot weather , longer when it ’s cold . instead , you may put it in the electric refrigerator and let it easy ferment for 3 - 4 calendar week , and it will eventually thicken up just like normal . I often do it this way , otherwise I would have milk kefir descend out of my ears in no fourth dimension ! This is great if you have a Milk River moo-cow and stacks of milk to use up , but it can become tiresome otherwise .

Once it has ferment you will need to extend out the grains . Since I ’m going to show you how to make kefir cheese , you ’ll need to first line a small bowl with a few layers of cheesecloth , then put a large strainer or colander over that .

milk kefir grains 2

Pour in the fermented milk kefir .

filter out out the kefir grains with the colander .

Save them away to make another batch of Milk River kefir with . You will be left with the rest of the Milk River kefir in the cheesecloth .

milk kefir grains

bond up the corners of the cheesecloth onto a long spoon or other recollective stick like matter of some sort .

Then hang the bundle over a turgid bowl or batch . This will strain out most of the milk whey , leaving the curd in the cheesecloth .

Let it advert there and strain for another 24 - 48 time of day . If it ’s really live out you may need to attempt and fit this into your electric refrigerator somehow , but I usually just do it at room temperature . finger free to save the milk whey for other uses as well . Here is what the cheese should look like after straining .

add milk to kefir grains

Turn it out into the bowl .

Then add 1 teaspoon salt and whatever seasonings your heart desire . I used 1 teaspoonful garlic powder , a bunch of minced cive from the garden , and a few crack of refreshed ground peppercorn .

Stir it all together and there you have it , a dwelling ferment and terrific soft cheese !

colander and cheesecloth

This tall mallow is enceinte as an starter drop or for spread on beigel . candidly , it works for anything that you would use cream cheese or soft goat high mallow in . I ’ve used it in space of ricotta for make lasagna and it turned out fantastic . Use your imaginativeness ! It ’s really quite tasty , sort of like a thick and productive rancid ointment or yogurt .