Wednesday, February 15, 2012

December's Au Lait du Mois: Kefir Cheese

So you've made kefir smoothies for the whole family and you still have a quart of kefir leftover? Make Kefir Cheese!

I drained the cheese overnight (about 8 hours) and it looks nice and creamy. I seasoned it with a little salt.

Buttermilk Cheese adapted from Ricki Carroll's Gourmet Home Dairy Kit
  • 1 qt. fresh kefir
  • Cheese salt (optional)
  • Sieve
  • Bowl
  • Butter Muslin
  • Set the sieve over the bowl and line the sieve with butter muslin.
  • Pour the kefir into the muslin-lined sieve. Tie the corners of the muslin into a knot and hang the bag to drain for 12-24 hours, or until the cheese has reached the desired consistency.
  • Place the cheese in a bowl. Add the salt to taste if desired.

Previous Au Lait du Mois:

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