Have to say I am pretty excited, I made my first ever cheese. My dad used to make his own cheese and yoghurt when I was younger and I always loved the strong soft cheese taste that came from this fermentation process.
This recipe is so simple that it will become a regular at our house. It basically tastes and looks like ricotta cheese but with a stronger taste. All you need is some kefir milk and a straining tool to separate the whey and curds.
- 1 cup milk kefir with the kefir grains removed
- Coffee filter
- Nut bag ( you can just use the coffee filter but the nut bag by itself is not fine enough to separate the curds and whey – I used the nut bag so I could do one last squeeze easily before transferring it to the fridge)
- Pour the kefir milk into the filter and let drain for 12- 24 hours. I left mine on the kitchen bench, this produced a strong taste, but you can place it in the fridge which will produce a milder taste as this slows the the fermentation process while milk separates.
That is all there is to it. By the next day you have a great tasting soft cheese and some whey. basically 1 cup of Kefir milk makes about 1/2 cup of cheese.
I am going to use my whey to ferment some more vegetables.
This is a great site to find out more about kefir: