Ingredients
-
3
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Kefir Cheese, I am always looking for ways to use the kefir I make You can strain the liquid kefir to make a yogurt or strain it further to make a cream-cheese But I ran across many many posts in Lithuanian blogs for a different way to make a creamy ricotta-like cheese I loved the result – I am still playing around with it, but I think it would work instead of ricotta in many recipes I make whole milk kefir and your yield will depend on the butterfat content of the milk you start with – the higher the butterfat, the more cheese you will have Lowfat kefir will make less cheese And don’t discard the whey – use it instead of milk or water in pancakes, quick breads, etc Or use to water your plants We loved it just plain spread on wholegrain rye bread, topped with a slice of avocado for me , I am always looking for ways to use the kefir I make You can strain the liquid kefir to make a yogurt or strain it further to make a cream-cheese But I ran across many many posts in Lithuanian blogs for a different way to make a creamy ricotta-like cheese I loved the result – I am still playing around with it, but I think it would work instead of ricotta in many recipes I make whole milk kefir and your yield will depend on the butterfat content of the milk you start with – the higher the butterfat, the more cheese you will have Lowfat kefir will make less cheese And don’t discard the whey – use it instead of milk or water in pancakes, quick breads, etc Or use to water your plants We loved it just plain spread on wholegrain rye bread, topped with a slice of avocado for me
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pour the Kefir Into a 1 Quart Food Storage Bag (like a Ziploc), Squeeze Out the Air, Seal, and Place in Freezer. I Placed It in an Upright Container to Try to Maintain a More Compact Shape. |
|
2
Done
|
When Frozen (6 Hours or So), Strip Off the Plastic and Place in a Cheese Bag or in a Colander Lined With Four or So Layers of Cheesecloth or With Butter Muslin. Place Over a Bowl and Let the Whey Drip. I Do This on the Counter, but It's Cool Here Right Now. This Will Take 8 to 12 Hours. |
|
3
Done
|
Remove Cheese and Store in Refrigerator. It Should Be Good For at Least a Couple of Weeks. Use Plain or Flavor With Herbs, Garlic, Etc. You Could Also Add Some Cream to Make It Creamier. |
