I mentioned in a previous post about making "kefir cheese." If you have ever make yogurt cheese, the process is basically the same. When I brew milk kefir, I usually have some extra above what we want to drink that day, so I save it until I have about 1/2 gallon extra and then I make a batch of kefir cheese.
Here is how to do it. It is very easy. Line a colander with either a couple layers of good quality cheesecloth, a piece of muslin, or in my case, I use an old square flat birdseye diaper. Now, I have to confess that this diaper is at least 27 years old (blush) as it is leftover from my diapering days. But it occured to me just this morning that if I wanted to, I could buy some new ones! Yes! I am so excited! I ordered a dozen unbleached square flat birdseye diapers just this morning from HERE. I only have 2 of the old ones left, and they are rather sad looking. OK, back to the instructions. Line your colander and use about 4 clothespins to make sure your cloth stays in place. Put it all onto a large pot to drain initially, or if you don't want the whey (I usually save it) you could just set it in the sink.
Pour in your liquid kefir, let it drain for a little while, and then gather up the corners of the cloth and tie it up so it can drain, like this:
As you can see, I first drain it over a large pot, but as it progresses and the drainage calms down, I move it out of the way and hang it over a bowl.
I collect and save the whey (it has some good uses ~ future post on that.) You can see the bag gets smaller and smaller:
It takes about 48 hours. When there is almost no more whey coming out, then I take it down and open the cloth and it looks like this:
And then I scoop it into a container, put on a lid and keep it in the refrigerator. If you stir it once a week or so, it will stay very nice and keep almost indefinitely. I have a small amount left that I made 6 months ago, and it is still perfectly good!
This product is smooth and very thick and versatile. I use it in place of cream cheese and sour cream, to make dips, to spread on toast (think sourdough toast with this - oh yummy!) or crackers. Great for Hors d'oevres.
This stuff is amazing and SO easy to make!