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Sure, we make it all the time; it couldn't be simpler!
Just put the kefir in something...I made a small drawstring bag from organic muslin for just this purpose...and then suspend it over a bowl to drip out the whey. I hang my little bag from a partially unbent paper clip in the fridge (just sit a heavy jar on top of the paper clip) and then the bag dangles from the shelf w a bowl underneath to catch the whey. I believe you are supposed to use salt, but I almost never remember to salt it first. I like to make the cheese plain like this and THEN stir in herbs if I want, after it has already drained.
We eat a ton of soft cheese like this, made from kefir and also from yogurt.
 

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Discussion Starter · #3 ·
That sounds great! I've made cheese from yogurt with this technique, but I wasn't sure if the kefir would be too thin.

I also saw a recipe for "kefir cottage cheese" (I think on dom's site) where you heat fresh milk and then stir in kefir, which apparently causes it to separate into curds and whey. Have you tried this?

Thanks!
 
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