Kefir cheese can be used in place of cream cheese and sour cream, and it has the added benefit of probiotics.

I make milk kefir every day, so I can make kefir cheese any day I need it. I no longer buy cream cheese and sour cream because kefir cheese is better for the body and just as delicious.

You can adjust the dryness (denseness) of the cheese and add flavoring of your choice to best suit what you will be using it for (see my recipe below for details). You can use kefir cheese for both savory foods and sweets.

Kefir Cheese

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Sakura Yubi

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Prep Time 5

Resting in the fridge 1

Total Time 1

Course Snack

Servings 4 servings

Equipment

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1 Bowl
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1 Mesh Strainer
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1 Cloth or basket-style coffee filter

Ingredients

500 ml (2.1 cups) milk kefir (Every 500ml of milk kefir yields 250 ml of kefir cheese (and 250 ml of whey).)

directions

Prepare milk kefir.

Set a strainer over a bowl.
Lay a cloth or basket-style coffee filter over the strainer.
Pour kefir onto the cloth/filter.

Cover the top of the kefir with the cloth/filter.
Place it in the fridge for 1-2 days.
The liquid (whey) will start dripping into the bowl, and kefir cheese will start forming inside the cloth/filter.
And your kefir cheese will be done. Store the cheese in a container in the refrigerator.

Ways to make your kefir cheese drier and denser:

– Method 1 – Gather the edges of the cloth/filter in your hand and squeeze out more whey from the kefir cheese. Be careful not to tear the cloth/filter.
– Method 2 – Wrap the kefir cheese in a paper towel, place it in a container, and wait for the whey in the cheese to be absorbed by the paper towel.

Enjoy!

Recipe Notes

Kefir cheese is quite bland, so you might want to add some flavoring (salt, herbs, sweetener, fruits, etc.) to the cheese, depending on what you will be using it for.

For example, add a bit of salt to the kefir cheese, and it will taste like cream cheese!

Here I flavored it with salt, black pepper, and balsamic vinegar. Delicious!

STORAGE: Kefir cheese will last for several weeks in the refrigerator. It will continue to ferment slowly in the refrigerator and gradually get sourer over time.

The whey is rich in probiotics too, so you can make use of it by drinking it or making kefir soda etc. with it.

Nutrition

Serving: 1servingCalories: 79.3kcalCarbohydrates: 6.3gProtein: 4.2gFat: 4.2gSaturated Fat: 2.5gCholesterol: 15.8mgSodium: 65.9mgSugar: 6.3gVitamin A: 259.9IUCalcium: 158.5mg

Keyword cheese, fermented food, kefir