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
Ingredients:

• 1 qt. fresh kefir
• Cheese salt (optional)

Implements:

• Sieve
• Bowl
• Butter Muslin

Procedure:

• 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:

• January's Au Lait du Mois: Yogurt
  
• Yogotherm Yogurt
  
• Yogurt Update
  
• February's Au Lait du Mois: Fromage Blanc
  
• Fromage Blanc Take Two
  
• March's Au Lait Du Mois: Paneer (Panir)
  
• March's Au Lait du Mois: Panir (Paneer)
  
• April's Au Lait du Mois: Creme Fraiche
  
• May's Au Lait du Mois: Mascarpone
  
• June's Au Lait du Mois: Sour Cream
  
• July's Au Lait du Mois: Queso Blanco
  
• August's Au Lait du Mois: Buttermilk
  
• September's Au Lait du Mois: Buttermilk Cheese
  
• October's Au Lait du Mois: Cream Cheese
  
• November's Au Lait du Mois: Kefir

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