Really simple, probably the oldest and easiest cheese recipe on earth.
The kefir fermented milk causes the curds and whey to separate without using rennet. Straining the Kefir into curds and whey results in a fresh zingy cheese which can be used in a multitude of recipes and the whey which helps to speedily ferment vegetables and fruit juices.
When you strain the Kefir to make cheese, save the whey. Nothing needs to be wasted with Kefir, the whey is rich in lacto-probiotics. This is the liquid gold used to ferment your vegetables, use as a buttermilk in recipes and feed to your pets.
With the curds, use as you would cream cheese or thick natural yoghurt. With fruit, on crackers, with muesli etc. Store in an airtight container in the fridge.
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