The same process of fresh milk coagulation to produce curds and whey can be used to make kefir cheese. By making kefir and straining the whey from the kefir what is left is the curd or casein part of. This remaining whey-less kefir is similar to sour cream and can be eaten as is or can be used as a base for different types of kefir cheeses. You can make soft, hard, aged and any other types of cheeses from this.
Alternatively, you can use kefir as a substitute for rennet. Instead of using rennet to make ordinary cheese use kefir and voila, you have your kefir cheese.
You can make different kefir cheeses by using different kinds of kefir or milk or by how long you age your kefir cheese. The possibilities of flavors are endless!
Lastly, similar to ordinary cheese, you can enjoy kefir cheese on bread, with cereals, with fruites or accompanied with your choice of wine.
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