Kefir Cream Cheese

4 cups homemade kefir, cultured at least 24-48 hours to thicken

Place a large coffee filter (round pleated basket style) in a strainer and place the strainer in a large bowl. Gently pour kefir into the coffee strainer. The whey (the liquid that will seep through the filter) will drip into the bowl. Cover and place in the fridge overnight.

The following morning, remove the cheese from the strainer and reserve the leftover whey that has dripped into the bowl. (Add whey to beverages, smoothies, soups, stir it into your finished kefir. Pets are also very fond of whey as a treat.)

To finish cheese, you can leave it plain and use like cream cheese. Or, add a pinch of salt, pepper, some minced garlic, minced fresh herbs of your choice and pepper. Shape into flattened ball, wrap tightly in plastic wrap and store in refrigerator. Serve with crackers.

YIELD: 1 cup

Print Friendly, PDF & Email

Leave a Reply