Kefir is such a versatile cultured food, it can be used to make a variety of other cultured dairy products. Making kefir cheese is a good way to use up excess kefir or kefir that has over-cultured and separated. Save the whey from the draining steps and check out the many uses for whey strained from the kefir.
- Butter Muslin,
- Cotton Bag or tight-weave cloth
- Finished Milk Kefir
- Pour the milk kefir into the cheesecloth, cotton bag or tight cloth.
- Hang above a bowl or jar and drain off whey for 12-24 hours. One the kefir has stopped dripping, wrap the cheese in the cheese cloth or towel and place it in a colander.
- Set a plate on top of the cheese and weigh the cheese down using canned foods or something similarly heavy. Start with a minimal amount of weight and continue to increase the weight every few hours until the dripping stops.
- Hard kefir cheese is generally crumbly and can be grated like mizithra or similar style cheeses.